🍛 When the Masala’s Slow, the Ghee is Hot, and the Smell Hits the Soul
Every family has a version.
No two are the same.
But the smell? It’s always familiar.
This is Chicken Curry like we grew up eating —
no cream, no shortcuts — just onions, tomatoes, ginger-garlic, and the patience to cook it right.
The kind you eat with your fingers.
With rice or roti or both.
And that quietly reminds you why ghar ka khaana always wins.
🛒 What You’ll Need (Serves 3–4):
500g chicken, bone-in preferred
2 large onions, thinly sliced
2 tomatoes, finely chopped
1½ tbsp ginger-garlic paste
2–3 green chilies (optional, for heat)
½ tsp turmeric
2 tsp red chili powder
2 tsp coriander powder
1 tsp garam masala
Salt to taste
3 tbsp oil or mustard oil
1 tbsp curd or kasuri methi (optional)
Water as needed
Fresh coriander to garnish
🔥 How to Make It – Slow Flame, Big Flavor
1. Brown the Onions
Heat oil. Add onions. Cook slowly till deep golden — this is your curry base. Be patient.
2. Build the Masala
Add ginger-garlic paste. Sauté till the raw smell fades.
Add chopped tomatoes. Cook till soft and jammy.
Add turmeric, chili, coriander powder, salt. Cook till oil starts to separate.
3. Add Chicken, Seal the Flavor
Add chicken pieces. Toss well in masala. Sear for 5–6 mins on medium heat.
Add curd if using. Stir till coated.
4. Simmer and Soften
Add water (1–1.5 cups) depending on desired gravy.
Cover and cook 20–25 minutes till chicken is tender.
Add garam masala, kasuri methi if using. Simmer 5 more mins.
5. Garnish and Serve
Top with fresh coriander. Serve with hot rice, chapati, or jeera pulao.
❤️ Why This Curry Will Always Be a Classic
No fancy ingredients, just bold flavor
Cooked slow, served fast
Perfect for Sunday lunch or weekday leftovers
Because one bowl feels like home
The Pinch of Masala 