Recipe for Madrasi Chicken Masala


  • Boneless Chicken 1 lb (cubed)
  • Corn flour (corn starch) 1 tbsp
  • 1 egg white
  • Tomatoes 2 lb
  • Onion – half (pureed in blender)
  • Garlic paste 1 tsp
  • Ginger paste 1 tsp
  • Fresh green chillies 6-8
  • Whole black pepper corns 6-8
  • Whole red pepper (dry) 6-8
  • Cream 4 oz.
  • Salt
  • Ground Black Pepper
  • Ground Red Pepper
  • Crushed red pepper
  • Cumin (1/4 tsp)
  • Corriander powder (1/4 tsp)
  • Cilantro leaves
  • Cooking oil

Cooking Directions

Marinate chicken: Thoroughly mix the egg white and corn flour, while adding 1/2 tsp of salt. Coat the chicken cubes in the mixture. Cover and place the chicken in the refrigerator for at least 30 minutes.

Prepare paste: Heat 2 tbsp oil in a wok. Slightly sautee the onion puree in oil. Add the black pepper corn, garlic, and ginger. Add all the dry spices. Fry the masala for a few minutes and add pureed tomatoes. Cover and let simmer on low heat.

Cook chicken: Heat enough oil in a wok. Once oil is fully heated, add the chicken and fry until the chicken turns white (should take less than one minute if oil is properly heated).

Combine chicken and paste: Add the fried chicken to the paste. Also add the whole red and green chillies. Let simmer for 15 minutes.

Add cream and sprinkle with cilantro leaves just before serving.

Madrasi Chicken Masala Photos

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