Madras Chicken - original
For the marinade
½ tsp cumin powder
1 chilli finely chopped
½ inch cube of ginger, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 tbsp natural yoghurt
1 tsp cumin powder
½ tsp salt
1 tsp coriander powder
For the main
500g marinated chicken
4 whole cloves
2 green chilli finely chopped
250g chopped onion
1 inch stick cinnamon
1 tin tomatoes (400g)
4 whole black peppers
1 tbsp tomato puree
½ inch cube of ginger, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
1 tsp salt
½ tsp cumin powder
½ tsp turmeric
½ tsp garam masala
1 tsp coriander powder
230-250ml cold water
Ingredients
Method
Marinade
Take a large bowl and mix the ingredients thoroughly.
Leave in a cool place for 2 hours or overnight.
Main
Heat the oil and add black pepper, cloves, cinnamon and chopped onions, stir fry them until golden brown.
Now add the tomatoes, tomato puree and spices.
Stir fry and cook for 2 minutes covered with a lid on a low heat.
Add the chicken and water and bring it to the boil then reduce the heat and cover with lid.
Allow to simmer on medium-low heat for about 30 minutes until the chicken is cooked or until the sauce has reduced and turned fairly thick.