Chicken Madras

Ingredients:

1kg chicken drumlette ~ without skin

2 cups yellow onion ~ roughly chopped

1-1/2 cups tomato ~ roughly chopped

1 tbsp tomato paste

1/2 cup oil

Marinade

1 tbsp ginger garlic paste

1/4 tsp turmeric powder

1/4 tsp red chili powder

Salt to taste

Spice Powders

1 tsp coriander powder

1 tsp cumin powder

1/4 tsp turmeric powder

1 tsp red chili powder

2-3 tbsp Madras curry powder

Spiced Yogurt

3/4 cup Yogurt

1/2 tsp tandoori masala

1/4 tsp paprika or red chili powder

Spices for sizzling

1/2 tsp cumin seeds

2 dried red chili

10-20 fresh curry leaves (Optional)

Directions/Instructions:

1. Marinade the chicken.  Massage the chicken pieces well coated.  Set aside while preparing the rest of the ingredients.
2. In a wok/pot, add 1/2 oil on medium.  When the oil becomes moderately hot gently release the marinated chicken pieces and sear them until golden.  Set aside once they are nicely seared.
3. In the same wok/pot, add the rest of the oil & sizzle the cumin, dried red chili, and curry leaves for a few seconds or until aromatic.
4. Next, add the chopped onions and fry very well until the onions become light brown in color and oil begins to leave the sides of the wok/pot.
5. Add the chopped tomatoes and fry them until the tomatoes become completely mushy and oil begins to ooze out.  It should take about 2-3 mins.
6. Next, add the dry spice powders except for the Madras curry powder.  Give a good mix and fry the spices until the raw smell completely disappears and the oil begins to ooze out.  (If the pieces stick to the bottom of the wok/pot sprinkle some water and keep on frying).  Then add the Madras curry powder and fry until aromatic.
7. Returned the seared chicken pieces into the wok/pot and give a good mix so that the chicken pieces are well coated with the masala.  Fry for some time until the chicken pieces are well roasted in the masala for about 3-4 mins.
8. Low the heat and keep it at LOW.  Then add the tomato paste and the spiced yogurt.  Mix well.  After about 1 min up the heat to NORMAL.  Keep on frying until the oil oozing stage is reached.  The masala will become darker.
9. Then add warm or hot water and give a very good mix.  Do not add too much water.  The chicken pieces should be just submerged in water.  Cover and cook over medium heat until the chicken pieces are well done.  It should take about 15-20 mins.  Serve hot.