Garam Masala

Indian Chicken Curry Recipe (with Nani’s Spices – Garam Masala)

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 3

• 500 grams chicken (bone-in or boneless)
• 2 tablespoons oil
• 1 Cup Onion (Fine Chopped)
• 1-2 inch Green Chillies
• 1 tablespoon Ginger Garlic Paste
• 1 cup tomatoes (chopped or pureed)
• 1/4 cup yogurt
• 1/2 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder (adjust to taste)
• 1 teaspoon Nani’s Spices - Garam Masala
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Salt
• 1 Cup Water or Coconut Water
• 2 tablespoon coriander leaves (for garnish)
• 1 Bay leaf
• 4 Cloves
• 2 inch cinnamon piece
• 3 Green Cardamom

• Heat oil on medium flame in a pan. Add bay leaf, cinnamon, Green cardamoms & cloves. Saute for a few seconds until aromatic.
• Add chopped onions and chillies, saute until golden brown.
• Add ginger garlic paste. Sauté for 2-3 minutes until you get a nice aroma.
• Stir in chopped tomatoes, turmeric & salt and cook until tomatoes turns soft and mushy.
• Turn down heat to low, Add yogurt, red chili powder, Nani’s Spices - Garam Masala and coriander powder. Mix well and cook until the masala leaves the sides of the pan.
• Add chicken pieces and fry at medium flame till mix well with the masala. Stir for 3 mins. Cover and cook at low heat for 3-4 mins.
• Pour hot water as needed to make a thick curry. Cover and cook on a medium flame until chicken is fully cooked and tender (about 20-25 minutes).
• If needed add Salt & Garam masala and cook for another 3-5 minutes.
• Garnish with chopped coriander leaves.

Serve hot with rice, roti, naan, or paratha.

Tips:

• Adjust spice levels to your taste.
• Bone-in chicken gives richer flavour.
• For a creamy curry, add coconut milk or yogurt toward the end.