Spice Up Your Weeknight: The Effortless One-Pot Chicken Madras
Our One-Pot BIR Chicken Madras recipe is here. Tired of the takeaway temptation? Dreaming of rich, aromatic Indian flavours but dreading the washing-up marathon? Then get ready to meet your new weeknight hero: the One-Pot BIR Chicken Madras.
“BIR” stands for “British Indian Restaurant,” and this chicken madras recipe aims to capture that authentic, deeply satisfying taste you’d find in your favorite Indian restaurant, all with the convenience of minimal dishes. Forget juggling multiple pans and bowls; this is about building flavour layer by delicious layer, all within the confines of a single pot.
The beauty of a Chicken Madras lies in its complex yet balanced spice profile. It’s known for its heat – brought by a good dose of chili – but also its depth, achieved through a symphony of aromatic spices like coriander, cumin, turmeric, and fenugreek. This one-pot approach masterfully melds these flavors, allowing them to bloom and infuse the tender chicken and succulent tomatoes, creating a sauce that’s both vibrant and comforting.
Why a One-Pot Chicken Madras is a Game Changer:
- Minimal Cleanup: This is the obvious winner. One pot means less scrubbing, more enjoying.
- Deeper Flavour Infusion: By cooking all the ingredients together, the flavours have more time to meld and develop, resulting in a richer, more rounded taste.
- Simplicity and Speed: While the flavour is complex, the process is straightforward. Perfect for busy evenings.
- Versatility: Easily adaptable to your spice preference and what you have in your pantry.
The Magic Ingredients (and why they work):
While the exact spice blend can be tweaked, a classic Madras relies on:
- Aromatic Base: Onions, garlic, and ginger form the foundation of most delicious curries. Sautéing them until softened releases their sweet and pungent notes.
- Tomato Power: Canned chopped tomatoes or passata provide the acidic backbone and a luscious, saucy consistency.
- The Spice Mix: Ground coriander, cumin, turmeric and other spices are essential for that characteristic Indian flavour.
- The Madras Kick: Chili powder (or fresh chili) is your gateway to the Madras heat. Don’t be afraid to adjust this to your liking!
- Warming Undertones: Fenugreek leaves (kasoori methi) add a unique, slightly bitter, and earthy aroma that instantly transports you to an Indian eatery. Garam masala, added towards the end, provides a final burst of fragrant warmth.
- Tender Chicken: Chicken thighs are ideal as they stay moist and tender during the cooking process. Boneless, skinless breast works too, but keep a close eye to avoid drying out.
Ingredients:
Serves 4 people
150ml Veg Oil
1 kg boneless chicken thighs cut into bite size pieces
400g blended onions (see preparation below)
3 tbsp garlic/ginger paste
6 tbsp Tomato puree (mix with 160ml of water)
3 tbsp mixed powder
1 tbsp extra hot chilli powder
1 tsp Kashmiri chilli powder
1 1/2 Tsp tandoori masala
2 tsp methi leaves
1/2 tsp garam masala
4 tbsp lemon dressing
1 tsp Worcestershire sauce
4 cracked cardamom
1 cm piece of cinnamon
1 tbsp of smooth mango chutney
1 tsp of Mr Naga pickle
1 tsp of salt
500ml water
100ml water to use to prevent burning as and when you need it.
Spices and other ingredients available from our shop here.
Preparation:
- Peel the 400g of onions, slice in half and place in a pan with the 500ml of water.
- Bring to the boil and boil for 10 minutes.
- Place the onions into a blender leaving the water in the pan and blend until smooth.
- Pour the onion water from the pan into a measuring jug and top up with water until there is 500ml
Let’s Get Cooking: The One-Pot Process
- The Sizzle:Â Place a deep pan onto a medium-high heat. Add the oil and heat up. With the lid off, add the cracked cardamom, cinnamon and chicken pieces. Just seal the outside of the chicken. This isn’t about cooking them through, just building initial flavour. Remove the chicken and whole spices and set aside the chicken. Discard the whole spices.
- Aromatic Foundation:Â Add the blended onion and cook for 5 minutes, stirring regularly and adding splashes of water as you go. Add the garlic and ginger paste, cook for another 5 minutes until fragrant, being careful not to burn by adding splashes of water.
- Spice Bloom:Â Lower the heat to low-medium and add the mixed powder, extra hot chilli powder, kashmiri chilli powder and tandoori masala powder. Stir in, add a little water to form a paste. Stir constantly for about 30 seconds until the spices become wonderfully aromatic. This toasting step is crucial for intensifying their flavour.
- Tomato Time:Â Pour in your watered down tomato puree. Stir well, scraping up any browned bits from the bottom of the pot. Add a splash of water to loosen the paste.
- The Return of the Chicken:Â Add your sealed chicken back into the pot along with any juices. Stir to coat the chicken in the spiced onion/tomato paste. Add the 500ml of onion water and stir to dissolve the paste down. Add the Mr Naga pickle.
- Simmer and Infuse:Â Bring the mixture back to a gentle simmer, then reduce the heat, cover the pot, and let it bubble away for 10 minutes, stirring after 5 minutes.
- The Finishing Touches:Â Uncover the pot, stir in the methi leaves (rub them between your palms before adding for maximum flavour), the lemon juice, Worcestershire sauce, half of the salt and the garam masala. Put the lid back on and cook for a further 10 minutes. Remove the lid and allow the sauce to thicken slightly to your desired consistency for a chicken madras or add a little water if too thick.
- Taste and Season:Â Add the coriander and stir in. Add some more salt to your liking. Stir in the mango chutney and serve.
Serving Suggestions:
Serve your glorious One-Pot Chicken Madras piping hot with fluffy plain basmati rice, pilau rice and a warm naan bread for scooping up every last drop of sauce, and perhaps a dollop of cooling raita. A sprinkle of fresh coriander adds a final burst of freshness.
So, next time you’re craving a taste of India, ditch the multiple pans and embrace the simplicity of the one-pot wonder. Your taste buds (and your sink) will thank you!
