Garam Masala Chicken Curry
Use 1 tsp Signature Garam Masala during the masala stage and ½ tsp at the very end. The blend remains in the finished curry.
Ingredients
Ingredients
- Bone-in chicken — 800 g
- Oil or ghee — 2½ tbsp
- Onion — 2 medium / about 220 g, finely chopped
- Ginger-garlic paste — 1½ tbsp
- Tomato — 2 medium / about 220 g, chopped
- Turmeric — ¼ tsp
- Kashmiri chilli powder — ¾ tsp
- Coriander powder — 1½ tsp
- Signature Garam Masala — 1½ tsp / about 5 g, divided
- Salt — 1¼ tsp
- Hot water — 1½ cups
For Finishing
- Fresh coriander — 2 tbsp
- Ginger juliennes — 1 tbsp
Cooking Instructions
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1Heat oil or ghee in a heavy kadai.
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2Add onion and cook until deep golden.
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3Add ginger-garlic paste and cook until the raw aroma disappears.
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4Add tomato, turmeric, chilli powder and coriander powder.
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5Cook until the tomato reduces and the fat begins separating.
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6Add 1 tsp Signature Garam Masala and stir briefly.
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7Add chicken and salt.
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8Bhuno for 7–8 minutes until the chicken is well coated and lightly coloured.
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9Add hot water.
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10Cover and simmer for 20–25 minutes until the chicken is completely cooked.
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11Uncover and reduce the gravy if required.
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12Add the remaining ½ tsp Signature Garam Masala.
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13Simmer for 1 minute only.
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14Finish with coriander and ginger juliennes.
Splitting the garam masala gives better flavour than adding a large amount all at once. The first addition integrates with the gravy while the final small addition restores aromatic lift.
🍽️ Perfect Serving Pairings
My Take On Garam Masala Chicken Curry
This is a straightforward home-style chicken curry where onion, tomato, ginger and garlic build the gravy and Signature Garam Masala provides the warm finishing spice profile. The blend is split between the bhuno stage and the end so the curry gains depth without losing fresh aroma.
The Secret: Splitting the garam masala gives better flavour than adding a large amount all at once. The first addition integrates with the gravy while the final small addition restores aromatic lift.