A flavorful Madaras curry chicken recipe featuring marinated chicken in a rich masala paste made from an array of spices, onions, ginger, garlic, and tomatoes, served garnished with coriander leaves.
1: Marinate the chicken pieces with salt and turmeric powder. Mix well and set aside for 30 mins.
2: For the Masala paste, heat refined oil and add all the whole spices: cumin, coriander, and fennel seeds, black peppercorns, and whole red chillies. Fry on low heat for around 2 mins.
3: Add the thick sliced onions and fry on medium heat for 2 mins.
4: Reduce heat and add the chopped ginger, garlic, and whole spices (green cardamom, cloves, cinnamon, and star anise). Mix and fry on low heat for 2 mins.
5: Add the sliced tomatoes and 1/2 tsp salt. Fry on medium heat for 3 mins until tomatoes are soft.
6: Remove to a plate and allow it to cool.
7: Transfer the mixture to a grinder/blender jar, first coarse grind it.
8: Add 1/2 cup water and blend it to a smooth paste.
9: Add the paste to the chicken and cook until the raw taste of the masala paste goes away and oil starts to separate.
10: Garnish with coriander leaves and serve!
