Authentic Chicken Madras

Name: Authentic Chicken Madras
Ingredients: 5 tablespoons cooking oil; 3 whole cloves; 2 cardamom pods; 2 large onions, finely chopped; 3 green chile peppers, with seeds, chopped; 1 (1 inch) piece ginger, minced; 4 cloves garlic, crushed; 1 teaspoon ground red chili pepper, or to taste; 1 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; salt to taste; 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces; 1/4 cup water; 1/2 (14 ounce) can tomato puree; 1 teaspoon ground nutmeg; 1/2 cup chopped fresh cilantro, or more to taste; 1 teaspoon garam masala

18 ingredients

2 steps

Ingredients

5 tablespoons cooking oil
3 whole cloves
2 cardamom pods
2 large onions, finely chopped
3 green chile peppers, with seeds, chopped
1 (1 inch) piece ginger, minced
4 cloves garlic, crushed
1 teaspoon ground red chili pepper, or to taste
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
salt to taste
1 1/2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
1/4 cup water
1/2 (14 ounce) can tomato puree
1 teaspoon ground nutmeg
1/2 cup chopped fresh cilantro, or more to taste
1 teaspoon garam masala

Directions

1

Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
2

Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.