Go Back
Desi pub Chicken Madras recipe

Desi pub Chicken Madras recipe

This Indian Desi Pub Chicken Madras recipe is a spicy, flavorful delight! Featuring tender chicken simmered in a tomato-based sauce with bold spices like cumin, coriander, and chili powder, this dish delivers a fiery kick that’s perfect for spice lovers. Serve with basmati rice or naan to enjoy a hearty and delicious meal that embodies the vibrant flavors of Desi pub cuisine.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For the marinade:
  • 800g boneless chicken thighs, cut into bite-sized pieces
  • 2 tbsp plain yogurt
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp salt
For the curry:
  • 3 tbsp vegetable oil
  • 2 tbsp ghee
  • 2 large onions, finely chopped
  • 2 green chilies, slit lengthwise
  • 1 cinnamon stick
  • 3 green cardamom pods
  • 3 cloves
  • 2 bay leaves
  • 3 tbsp Madras curry powder
  • 1 tsp paprika
  • 1/4 tsp ground fenugreek
  • 400g canned chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tsp tamarind paste
  • 200ml coconut milk
  • Fresh coriander leaves for garnish

Method
 

  1. In a bowl, mix the chicken with yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric, and salt. Marinate for at least 30 minutes.
  2. Heat a large, heavy-bottomed pan over medium-high heat (around 375°F or 190°C). Add 3 tbsp vegetable oil and 2 tbsp ghee.
  3. Add cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté for 30 seconds until fragrant.
  4. Add chopped onions and green chilies. Fry until the onions are golden brown, about 10-12 minutes.
  5. Add Madras curry powder, paprika, and ground fenugreek. Stir and cook for 2 minutes until the spices are fragrant.
  6. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is sealed.
  7. Add canned tomatoes, tomato paste, and tamarind paste. Stir well and simmer for 10 minutes, stirring occasionally.
  8. Pour in the coconut milk and bring to a gentle boil. Reduce heat to low and simmer for 15-20 minutes or until the chicken is tender and the sauce has thickened.
  9. Taste and adjust salt if needed.
  10. Garnish with fresh coriander leaves before serving.
  11. Serve hot with basmati rice or naan bread.

Notes

You can serve this dish with fresh naan (garlic naan is also lovely!) Chips (plain, masala or chilli chips are all highly recommended) and also don't forget the sauces and chutneys that complete these desi indian pub meals. 
If you love chicken dishes try my delicious indian pub chicken Karai pot dish right here!!!!