Skip to content

Chicken Curry (Mustard and Onion)

This is the first proper curry I learned to make, thanks to my friend Sayan (who's a bit of a wizard in the kitchen) and some help from Gemini. It's become my go-to for 750g of chicken. The secret is all in how you handle the curd so it doesn't split and ruin the texture.

I usually get about 3 solid servings out of this. It's great with rice or roti, but honestly, I sometimes just eat it on its own.

What you'll need

  • The Meat: 750g Chicken (get it with the bone, it tastes better).
  • The Fat: 4-5 tbsp Mustard Oil (don't skip this, it gives that specific punch).
  • The Base: 3 Large onions (sliced thin), 2 tbsp Ginger-Garlic paste.
  • The Body: 150g Whisked Curd (Dahi) — this and the onions make the sauce.
  • Whole Spices: 2 Bay leaves, 4 Cardamom pods, 1-inch Cinnamon stick.
  • Powdered Spices: 1 tsp Turmeric, 2 tsp Kashmiri Red Chilli, 1.5 tsp Coriander, 1 tsp Cumin, 1 tsp Garam Masala.

The Numbers (Approximate)

  • Calories: 2,135
  • Protein: 155g
  • Fats: 139g
  • Carbs: 59g

How to make it

1. Prep the Oil

Heat that mustard oil in a heavy pan until it starts smoking. This is important to get rid of the raw, bitter taste of the oil. Once it smokes, turn down the heat and drop in the whole spices (bay leaves, cardamom, cinnamon). Let them sizzle for a bit until they smell great.

2. The Onions

Toss in the sliced onions with a pinch of salt. Sauté them over medium-high heat. You're not just looking for them to go soft; you want them to turn a deep, golden brown. This is where the sweetness and that rich color come from.

3. Ginger-Garlic

Add the ginger-garlic paste and cook it for 2-3 minutes. If it starts sticking or looking like it might burn, just splash in a little water. Burnt garlic is the enemy here.

4. The Curd Trick (The Important Part)

In a separate bowl, whisk your curd with the turmeric, chilli, coriander, and cumin powders.

Turn your stove down to the lowest setting. Slowly stir in the curd-spice mix. By mixing the spices into the curd first, you're "stabilizing" it so it doesn't curdle when it hits the hot pan. Keep stirring until you see the oil starting to separate from the masala (the "bhuna" stage).

5. Brown the Chicken

Turn the heat back up to medium-high and add the chicken. Sear it with the masala for about 5-7 minutes. You want every piece well-coated and the outside of the meat to lock in those juices.

6. The Finish

Pour in about 200ml of hot water. Using hot water keeps the temperature steady. Cover the pan and let it simmer for 20-25 minutes.

  • Pro tip: if you want potatoes, fry them separately in mustard oil first and toss them in now.
  • Finish it off with the garam masala and maybe a tiny drizzle of raw mustard oil or ghee right at the end for an extra kick.