Monday, November 7, 2011

Madras Chicken Curry Recipe(Chicken kuzhambu)

Madras chicken curry/chicken kuzhambu is a simple and quick recipe prepared in a coconutless spicy sauce. Madras chicken curry is available in non-vegetarian restaurants and hotels in and around Chennai and also in other parts of Tamil Nadu. Madras chicken curry dish tastes well with rice, parotta and biryani. Try this spicy chicken curry at home and Enjoy Cooking!!! An authentic flavoured dish.


Chicken                                                            1 kg.
Chilli powder                                                     2 tsp.
Black pepper                                                    2 tsp.
Onions                                                              2 nos.
Tomato                                                            2 nos.
Garlic, chopped finely                                    3 flakes.
Ginger, chopped finely                                   2" piece
Cumin seeds, ground                                         4 tsp.
Coriander, ground                                             2 tsp.
Turmeric, ground                                               1 1/2 tsp.
Green Chili                                                        1 no.
Bay leaves                                                         2 nos.
Water, boiling                                                     900 ml.
Garam masala                                                    2 tsp.
Ghee                                                                 100 gms.
Salt                                                                   1 tsp.


1.Skin out the chicken, cut it into 10-12 pieces and make two cuts in each piece.
2.Add lemon juice, chili powder, black pepper and salt on the chicken pieces mix well and keep aside for 2 hours.
3.Heat ghee in a kadai, fry onions, garlic and ginger for 3 minutes.
4.Add tomato, cumin, coriander powder and turmeric, stir well and cook further for 2 minutes.
5.Add chicken pieces, green chilies and fry the pieces till they change colour.
6.Add bay leaves, required amount of water and bring to a boil and cook in slow flame for 35-40 mins.
7.Sprinkle in the garam masala and continue to cook further in a high flame for 10 minutes until the chicken is tender and soft.


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