Prep
10m
Cook
37m
Total
47m
Ingredients
Method
Turn cooking mode on
Step 1
Heat the mustard oil in a heavy-bottomed pan until it just reaches smoking point. Turn the heat down and allow it to cool slightly. This creates a more nutty and aromatic flavour to the oil.
5 tbsp Mustard oil
Step 2
Add the fennel, cumin, nigella, mustard, and fenugreek seeds. Let them crackle gently; do not burn them.
1 1/2 tsp Fennel seeds
1 tsp Cumin seeds
1 tsp Nigella seeds
1 tsp Brown mustard seeds
1/2 tsp Fenugreek seeds
Step 3
Add the dried chillies.
2-3 Dried Kashmiri chillies
Step 4
Add the onions with a pinch of salt and cook slowly. This stage matters. You want them soft, lightly golden, and broken down.
2 medium Onion
Salt
Step 5
Stir in the ginger-garlic paste and cook until the raw smell disappears and the oil begins to reappear at the edges.
1 tbsp Ginger-garlic paste
Step 6
Lower the heat. Add turmeric and Kashmiri chilli powder, followed immediately by the yoghurt in small additions, stirring continuously. The yoghurt should emulsify into the oil, not split.
1/2 tsp Turmeric
1 tsp Kashmiri chilli powder
200 g Full-fat plain yoghurt
Step 7
Add the chicken and turn it well to coat. Increase the heat slightly and cook uncovered for 10–12 minutes, stirring occasionally, until the chicken releases moisture and the masala thickens around it.
1 kg Bone-in chicken
Step 8
Add slit green chillies if using.
Fresh green chillies
Step 9
Cover and cook on low heat until the chicken is just tender, around 15 minutes.
Step 10
Remove the lid, increase the heat, and cook until the oil clearly separates and clings to the chicken.
Step 11
Finish with vinegar or lemon juice. Taste and adjust salt only now.
1-2 tsp White vinegar
Step 12
Rest the curry off the heat for 10 minutes before serving.
For
4
M
I
1
kg
Bone-in chicken, skin off, medium pieces
200
g
Full-fat plain yoghurt, well whisked
5
tbsp
Mustard oil
1 1/2
tsp
Fennel seeds
1
tsp
Cumin seeds
1
tsp
Nigella seeds
1
tsp
Brown mustard seeds
1/2
tsp
Fenugreek seeds
2-3
Dried Kashmiri chillies
2
medium
Onion, very finely sliced
1
tbsp
Ginger-garlic paste
1
tsp
Kashmiri chilli powder
1/2
tsp
Turmeric
Salt, to taste
1-2
tsp
White vinegar, or lemon juice (to finish)
Fresh green chillies, slit (optional, but traditional)
Fresh coriander, for garnish
Mustard oil is just what is traditionally used, but I wouldn't go out of my way to find it. I actually find ghee or a neutral oil to be far more pleasant to work with.
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Made it?
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Prep
10m
Cook
37m
Total
47m
Ingredients
Method
Turn cooking mode on
Step 1
Heat the mustard oil in a heavy-bottomed pan until it just reaches smoking point. Turn the heat down and allow it to cool slightly. This creates a more nutty and aromatic flavour to the oil.
5 tbsp Mustard oil
Step 2
Add the fennel, cumin, nigella, mustard, and fenugreek seeds. Let them crackle gently; do not burn them.
1 1/2 tsp Fennel seeds
1 tsp Cumin seeds
1 tsp Nigella seeds
1 tsp Brown mustard seeds
1/2 tsp Fenugreek seeds
Step 3
Add the dried chillies.
2-3 Dried Kashmiri chillies
Step 4
Add the onions with a pinch of salt and cook slowly. This stage matters. You want them soft, lightly golden, and broken down.
2 medium Onion
Salt
Step 5
Stir in the ginger-garlic paste and cook until the raw smell disappears and the oil begins to reappear at the edges.
1 tbsp Ginger-garlic paste
Step 6
Lower the heat. Add turmeric and Kashmiri chilli powder, followed immediately by the yoghurt in small additions, stirring continuously. The yoghurt should emulsify into the oil, not split.
1/2 tsp Turmeric
1 tsp Kashmiri chilli powder
200 g Full-fat plain yoghurt
Step 7
Add the chicken and turn it well to coat. Increase the heat slightly and cook uncovered for 10–12 minutes, stirring occasionally, until the chicken releases moisture and the masala thickens around it.
1 kg Bone-in chicken
Step 8
Add slit green chillies if using.
Fresh green chillies
Step 9
Cover and cook on low heat until the chicken is just tender, around 15 minutes.
Step 10
Remove the lid, increase the heat, and cook until the oil clearly separates and clings to the chicken.
Step 11
Finish with vinegar or lemon juice. Taste and adjust salt only now.
1-2 tsp White vinegar
Step 12
Rest the curry off the heat for 10 minutes before serving.
For
4
M
I
1
kg
Bone-in chicken, skin off, medium pieces
200
g
Full-fat plain yoghurt, well whisked
5
tbsp
Mustard oil
1 1/2
tsp
Fennel seeds
1
tsp
Cumin seeds
1
tsp
Nigella seeds
1
tsp
Brown mustard seeds
1/2
tsp
Fenugreek seeds
2-3
Dried Kashmiri chillies
2
medium
Onion, very finely sliced
1
tbsp
Ginger-garlic paste
1
tsp
Kashmiri chilli powder
1/2
tsp
Turmeric
Salt, to taste
1-2
tsp
White vinegar, or lemon juice (to finish)
Fresh green chillies, slit (optional, but traditional)
Fresh coriander, for garnish
Mustard oil is just what is traditionally used, but I wouldn't go out of my way to find it. I actually find ghee or a neutral oil to be far more pleasant to work with.
Only visible to you
Made it?
Cancel
