Chicken Curry Masala Recipe (Our Family Recipe)

If you want to understand Indian cooking, start with a chicken curry. It's the dish that teaches you everything- how to build a base, how to bloom spices, how to layer flavour from the bottom of the pot up. Get this right and everything else becomes easier.

This is our family recipe. Straightforward, no shortcuts, and genuinely delicious.

Ingredients

• 2 large onions, finely chopped
• 2–3 fresh tomatoes, finely chopped
• 3–4 tbsp True Indian Spices Chicken Curry Masala Powder
• 2 tbsp garlic/ginger paste
• 1–2 green chillies, slit lengthwise
• 1 cup coconut milk or heavy cream
• ½ cup water or chicken stock
• 3 tbsp vegetable oil or ghee
• ½ cup yoghurt
• ½ tsp garam masala powder
• 1 tsp red chilli powder
• 1½ tsp turmeric powder
• 1½ tsp dhana jeera powder
• 2 cloves
• 1 green cardamom pod
• 1 bay leaf
• ½ cinnamon stick
• 1 tbsp cumin seeds (jeera)
• Salt to taste
• Fresh coriander, chopped, to serve
• 1 tbsp fresh lemon juice
• 
  

To serve

• Lemon wedges
• Fresh coriander, chopped
• Sliced onion rings
• Mint yoghurt sauce (optional)

Instructions

1. Prep the chicken. Clean and pat the chicken dry. Season lightly with salt and set aside for 10 minutes.

2. Brown the chicken. Heat oil or ghee in a heavy-bottomed pot over medium-high heat. Add the chicken and brown on all sides, about 6–8 minutes. Remove and set aside.

3. Bloom the whole spices. In the same pot, add a little more oil or ghee on low heat. Add the cloves, cardamom, bay leaf, cinnamon stick, and cumin seeds. Cook until fragrant, about 30–45 seconds. 

4. Cook the onions. Add the onions. Cook for 8–10 minutes over medium heat until golden brown and caramelised. 

5. Add garlic, ginger, and chilli. Add the garlic/ginger paste and green chillies. Cook for 2–3 minutes until fragrant.

6. Add the tomatoes. Add the tomatoes and cook for 5-6 minutes until they break down and the mixture thickens.

7. Add the spice powders. Add the Chicken Curry Masala Powder, red chilli powder, turmeric, and dhana jeera. Cook for 2–3 minutes, stirring constantly. Add a splash of water if anything sticks to the bottom.

8. Return the chicken. Add the browned chicken back to the pot and coat it well with the spice mixture. Cook for 3–4 minutes.

9. Add the yoghurt. Add the yoghurt and mix through.

10. Add the liquid. Pour in the coconut milk (or cream) and water or stock. Bring to a gentle boil, then reduce heat to low and cover.

11. Simmer. Simmer for 20–25 minutes until the chicken is cooked through and tender.

12. Finish. Add a pinch of garam masala and the lemon juice. Mix through.

13. Serve. Garnish with fresh coriander and serve with basmati rice, naan, or roti.

Tips for the Best Chicken Curry

1. Coconut milk gives a lighter, slightly sweeter sauce. Heavy cream is richer. Both work, it comes down to what you prefer.

2. Bone-in pieces (drumsticks, thighs) give more flavour as the bones release into the sauce during the simmer. Boneless thigh is easier to eat and still gives a great result. Breast works but can dry out, add it later in the simmer if you use it.

3. Slit green chillies lengthwise rather than chopped, they add a gentle heat to the sauce without making it fiery. Remove them before serving if you prefer less heat. Leave them out entirely if not too keen on spice.

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