Chicken Madras Recipe By Chef Fauzia

Feeling bored at home? Cook something for your family. Try the new Chicken Madras By Chef Fauziaposted online from this page. It is delicious yet tasty to give you a blend of health with taste. Give us your feedback for this recipe.

Person

Time

0:45 - 0:10

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3602

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Submited by

naila from Lahore

Ingredients

1 pound of Chicken (boneless - cut into 1" cubes)
1 medium Onion (diced)
5 Red Chillies (whole dried)
½ cup Tomatoes (diced)
A pinch of Whole White Lentils (pre-soaked)
5 Curry Leaves (Karhi Patta)
A pinch of Mustard Seeds
A pinch of Fenugreek Seeds
A pinch of Cumin Seeds (Saabut Sufaid Zeera)
½ tsp. Garam Masala Powder
½ tsp. Turmeric Powder (Pisi Haldi)
½ tsp. Red Chilli Powder (Pisi Lal Mirch)
½ tsp. Ginger Paste (Pisi Adrak)
½ tsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
1 tbsp. Coconut Milk
2 tbsp. Vegetable Oil
½ cup Water

Method

Heat 1 teaspoon of oil in a pan. Add diced onions; fry until they are golden in color. Add ginger and garlic, fry for ½ minute. Add tomatoes, water, garam masala powder , turmeric powder and red chilli powder and cook for a minute or two. Pour it into a blender until pureed.
Add chicken to a pot along with coconut milk. After it starts to boil, let it simmer for 5-7 minutes or until the meat is tender.
Heat 1 teaspoon oil in a fry pan. Add mustard seed, fenugreek seed, cumin seed and lentils, then fry until the mustard seeds start popping. Add whole red chillies and stir until it is a darker color. Add curry leaves. When the leaves become soft, take them out. Mix all of the ingredients together with a ladle.
Finally garnish with cilantro/coriander leaves and serve.
Note: Yield: 4 Servings, Degree of Difficulty: Medium

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