Chicken Madras


  1. 1.5kg Chicken thighs -on the bone skin removed
  2. 1 lemon
  3. 2tsp chilli powder
  4. 2tsp black pepper
  5. 1tsp salt
  6. 120ml vegetable  oil
  7. 2 large onions
  8. 3 cloves garlic
  9. 1 – 5cm piece of ginger
  10. 4tsp ground cumin
  11. 2tsp ground coriander
  12. 1.5tsp ground turmeric
  13. 1green chilli
  14. 2 bay leaves
  15. 900ml boiling water
  16. 2tsp garam masala


The day before

Make 2 cuts into each piece of chicken. squeeze the juice of a lemon over the chicken, mix the chilli powder, black pepper and salt together and sprinkle over the chicken. Cover the bowl and place in the fridge over night.

On the day

Then heat the oil in a large pan, peel the onions, garlic and black pepper and chop very finely, add to the pan and cook for about 3 minutes. Now add the cumin, coriander and turmeric, stir in and cook of a further 2 minutes. Top and tail the green chilli and add to the pan together with the chicken and juice they have been marinating in.

Fry the chicken until they have coloured on the out side, add the bay leaves and boiling water, bring to the boil and simmer for 35 -40 minutes. Then sprinkle on the garam masala and cook for a further 10 minutes

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