Chicken Curry
This North Indian-style chicken curry traces its soul to the Punjabi kitchen, where cooks perfected the bhuna technique — frying aromatics until every drop of moisture evaporates and the masala paste darkens and concentrates in the oil. Bone-in chicken is essential: the collagen and marrow release during the long simmer, thickening the gravy in a way no boneless breast can replicate. The finishing touch of garam masala is added off heat, where it blooms gently rather than burning, giving the curry its warm, complex perfume.
Bhuna technique
18-minute onion caramelisation is the flavour foundation
Bone-in only
Collagen from the bone thickens the gravy naturally
Yogurt tempering
Add off heat, spoon by spoon, to prevent curdling
Garam masala last
Added off heat so it blooms, not burns
Ingredients 4 servings
- 800g bone-in chicken thighs and drumsticks, skin removed
- 2 large onions (about 350g), finely diced
- 400g canned crushed tomatoes
- 1 tbsp ginger paste (from a 3cm piece)
- 1 tbsp garlic paste (from 5 cloves)
- 3 tbsp sunflower oil
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp Kashmiri chili powder (or mild paprika)
- 200ml full-fat yogurt, whisked
- Salt to taste
- Fresh coriander leaves to finish
How to make it
- 1Heat oil in a heavy-bottomed pot over medium-high heat.
- 2Add cumin seeds and let sizzle 30 seconds.
- 3Add diced onions and fry, stirring often, for 15–18 minutes until deep golden — this caramelisation builds the flavour base.
- 4Stir in ginger and garlic paste; cook 2 minutes until the raw smell disappears.
- 5Add ground coriander, turmeric, and Kashmiri chili; stir 1 minute.
- 6Pour in crushed tomatoes and cook over medium heat, stirring often, for 10 minutes until the oil separates to the sides.
- 7Add chicken pieces, coat in masala, and sear 5 minutes.
- 8Remove from heat; stir in whisked yogurt one tablespoon at a time to prevent curdling.
- 9Return to medium-low heat, cover, and simmer 25–30 minutes until the chicken falls easily from the bone.
- 10Stir in garam masala, adjust salt, finish with fresh coriander.
- 11Serve with basmati rice or naan.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
