Spicy Chicken Madras Curry

Spicy Chicken Madras Curry is a bold and aromatic Indian-inspired dish known for its deep red color, rich spices, and fiery heat. Tender pieces of chicken are simmered in a thick, tomato-based curry sauce, infused with warm spices like cumin, coriander, garam masala, and chili powder. This flavorful curry is perfect for spice lovers looking for a comforting yet exciting meal.

Why You’ll Love This Recipe

This dish brings restaurant-quality Indian curry straight to your kitchen with ingredients that are easy to find and a cooking process that’s straightforward. The heat level is adjustable, allowing you to make it as mild or fiery as you prefer. It’s rich, saucy, and ideal for spooning over fluffy rice or dipping with warm naan. Once you try it, it will likely become one of your favorite homemade curries.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1½ lb boneless, skinless chicken thighs, cut into bite-size pieces

• 2 tablespoons oil (vegetable or ghee)

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon tomato paste

• 1 can (14 oz) diced tomatoes

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon turmeric

• 1½ teaspoons paprika

• 1 teaspoon garam masala

• 1–2 teaspoons chili powder (adjust to taste)

• ½ teaspoon ground cinnamon

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 cup water or chicken broth

• Fresh cilantro, chopped (for garnish)

• Cooked rice or naan, for serving

Directions

Heat oil in a large skillet or saucepan over medium heat. Add chopped onions and sauté for 5–6 minutes until softened and golden. Stir in garlic and ginger and cook for another minute. Add tomato paste and cook for 1–2 minutes to deepen the flavor.
Add cumin, coriander, turmeric, paprika, garam masala, chili powder, cinnamon, salt, and pepper. Stir to coat the onion mixture evenly in the spices.
Pour in the diced tomatoes and water or broth. Stir well and bring to a simmer.
Add the chicken pieces to the skillet, stirring to coat them in the sauce. Simmer uncovered for 20–25 minutes, stirring occasionally, until the chicken is fully cooked and the sauce has thickened.
Taste and adjust seasoning as needed. Garnish with fresh cilantro and serve hot with rice or naan.

Servings and timing

This recipe makes about 4 servings. Prep time is around 15 minutes, and cook time is approximately 30 minutes, making the total time about 45 minutes.

Variations

– Replace chicken with lamb or beef for a different protein.
– Add a splash of coconut milk at the end for a slightly creamy texture and milder flavor.
– Include chopped bell peppers or spinach during the last 10 minutes of cooking for added vegetables.
– Use canned crushed tomatoes for a smoother sauce if preferred.

Storage / Reheating

Cool the curry completely before storing in airtight containers. Refrigerate for up to 4 days.
Reheat on the stovetop over medium heat, stirring occasionally, until fully warmed through.
For freezing, store in freezer-safe containers for up to 2 months. Thaw in the refrigerator overnight before reheating. The flavors often deepen after resting, making leftovers even better.

FAQs

How spicy is Chicken Madras Curry?

It’s known for being a spicy dish, but you can reduce or increase the chili powder to control the heat level.

Can I use chicken breast instead of thighs?

Yes, though chicken thighs tend to be juicier and more flavorful. If using breast, monitor closely to prevent drying out.

Is this an authentic Indian dish?

Madras curry is inspired by South Indian flavors, though the dish as it’s known today was popularized in Western Indian restaurants.

Can I make this curry vegan?

Yes. Substitute the chicken with chickpeas, tofu, or cauliflower and use vegetable broth.

What can I serve with Chicken Madras?

It pairs well with basmati rice, naan bread, or even a side of cucumber raita to cool the heat.

Can I cook it in an Instant Pot?

Yes, sauté the aromatics using the sauté function, then pressure cook on high for 7–8 minutes with a natural release.

Will it thicken as it cools?

Yes, the sauce continues to thicken slightly as it cools. You can thin it with a splash of broth when reheating if needed.

What if I don’t have garam masala?

You can make a quick substitute with equal parts ground cumin, coriander, cinnamon, and cloves.

Can I double this recipe?

Absolutely. Use a larger pot or pan and extend the simmering time slightly to ensure everything cooks evenly.

How long does it take for the chicken to become tender?

Within 20–25 minutes of simmering, the chicken should be tender and infused with the curry flavors.

Conclusion

Spicy Chicken Madras Curry is a fiery, fragrant, and utterly satisfying dish that brings the bold flavors of Indian cuisine to your home kitchen. Its thick, rich sauce and perfectly cooked chicken make it a standout curry for anyone who loves spice and depth. Easy to prepare and even better the next day, this is a meal worth repeating. Let me know when you’re ready for the next recipe!