Chicken Madras
Boneless skinless chicken breasts, chopped tomatoes and ground turmeric come together in this chicken — 75 minutes, 7 steps, and the kind of result worth repeating. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the chicken breasts into bite-sized chunks and set aside. Finely chop the onions, and crush the garlic and ginger into a paste.
- Heat the oil in a heavy-based pan over medium heat, add the onions and cook for 8 to 10 minutes until soft and golden, then stir in the garlic and ginger and fry for another minute until fragrant.
- Lower the heat, add the cayenne, cumin, turmeric and ground coriander, and stir for 30 to 60 seconds to bloom the spices without burning them, adding a splash of water if the pan gets too dry.
- Stir in the tomato puree and chopped tomatoes, then simmer for 5 minutes until the sauce darkens and the oil begins to separate at the edges.
- Add the chicken and turn to coat in the sauce, then pour in the hot water, season with salt and bring to a gentle simmer.
- Cover partially and cook for 18 to 20 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 75°C with no pink remaining.
- Stir in the garam masala, simmer uncovered for a further 2 to 3 minutes to thicken, then scatter with fresh coriander and serve hot with rice or naan.
You'll use: Frying pan / skillet · Pan · Saucepan
Tips & common questions
How long does Chicken Madras take to make?
About 75 minutes from start to finish — an estimate based on the 7 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Chicken Madras is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Vegan Madras Curry with Eggplant (4713705096).jpg by Vegan Feast Catering, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.