How a Michelin Star Indian Chef Makes Chicken Curry at Home
How a Michelin Star Indian Chef Makes Chicken Curry at Home is a medium Indian recipe that serves 4. 350 calories per serving. Recipe by Epicurious on YouTube.
Prep: 20 min | Cook: 35 min | Total: 1 hr 10 min
Cost: $13.20 total, $3.30 per serving
Ingredients
- 2 pounds Bone-In Chicken Thighs (skinless, trimmed)
- 3 tablespoons Mustard Oil (high smoke point, pungent flavor)
- 1 teaspoon Turmeric Powder (for marinating chicken)
- 1.5 teaspoons Salt (plus pinch for onions)
- 2 pieces Cinnamon Sticks (whole)
- 2 pieces Bay Leaf (whole)
- 4 pods Black Cardamom Pods (whole)
- 4 pods Green Cardamom Pods (whole)
- 10 pieces Black Peppercorns (whole)
- 4 pieces Cloves (whole)
- 2 large Red Onion (coarsely chopped, skin on)
- 2 tablespoons Ginger Garlic Paste (store‑bought or homemade)
- 2 tablespoons Coriander Powder
- 1 teaspoon Kashmiri Chili Powder (mild, bright red)
- 0.5 teaspoon Regular Chili Powder (adjust for heat)
- 2 tablespoons Tomato Paste
- 2 medium Tomatoes (chopped)
- 0.5 cup Plain Yogurt (full‑fat, room temperature)
- 2 cups Water (for deglazing and simmering)
- 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
- 1 teaspoon Garam Masala (add at end for freshness)
- 0.25 cup Fresh Cilantro (chopped, for garnish)
Instructions
Prepare Ingredients
Chop the red onions coarsely, dice the tomatoes, and set aside. Measure all spices, crush the kasuri methi between your palms, and have the yogurt at room temperature.
Time: PT10M
Marinate Chicken
Pat the chicken thighs dry, sprinkle with 1 tsp turmeric and ½ tsp salt, and toss to coat evenly. Let rest while you finish prep.
Time: PT5M
Sear Chicken in Mustard Oil
Heat 3 tbsp mustard oil in the pot over medium‑high heat until shimmering. Add the chicken thighs skin‑side down, sear 2‑3 minutes until lightly browned, flip and sear the other side 2 minutes. Remove chicken and set aside.
Time: PT7M
Temperature: Medium‑High
Toast Whole Spices
In the same oil, add cinnamon sticks, bay leaves, black and green cardamom pods, peppercorns, and cloves. Stir for 30 seconds until fragrant.
Time: PT1M
Temperature: Medium‑High
Sauté Onions
Add the chopped red onions and a pinch of salt. Cook, stirring occasionally, until the onions turn golden translucent, about 5 minutes.
Time: PT5M
Temperature: Medium
Add Ginger‑Garlic Paste
Stir in 2 tbsp ginger‑garlic paste and sauté for 2 minutes until the raw aroma disappears.
Time: PT2M
Temperature: Medium
Incorporate Ground Spices
Add coriander powder, Kashmiri chili powder, and regular chili powder. Stir continuously for 2 minutes to toast the spices.
Time: PT2M
Temperature: Medium
Add Tomatoes and Deglaze
Mix in tomato paste and the chopped tomatoes. Pour in 1 cup water to deglaze, scraping up any browned bits. Cook for 3 minutes until the tomatoes soften.
Time: PT3M
Temperature: Medium
Stir in Yogurt
Reduce heat to low, then whisk in ½ cup plain yogurt until fully incorporated. Ensure the mixture is not boiling to avoid curdling.
Time: PT2M
Temperature: Low
Simmer Chicken
Return the seared chicken pieces to the pot, add the remaining 1 cup water, cover, and simmer on low‑medium heat for 15 minutes, or until the chicken is cooked through and tender.
Time: PT15M
Temperature: Low‑Medium
Finish with Aromatics
Stir in crushed kasuri methi, garam masala, and chopped cilantro. Cook uncovered for another 2 minutes to meld flavors.
Time: PT2M
Temperature: Low
Serve
Transfer the curry to a serving bowl. Serve hot with warm roti, naan, or steamed basmati rice. Garnish with extra cilantro and sliced green chilies if desired.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 12g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Gluten-Free, High-Protein, Keto‑Friendly
Allergens: Mustard, Dairy
Ingredient Substitutions
- Instead of Bone-In Chicken Thighs: Boneless chicken thighs, Chicken drumsticks
- Instead of Mustard Oil: Canola oil, Vegetable oil
- Instead of Turmeric Powder: Ground turmeric
- Instead of Salt: Kosher salt, Sea salt
- Instead of Cinnamon Sticks: Ground cinnamon (add later)
- Instead of Bay Leaf: Dried thyme
- Instead of Black Cardamom Pods: Green cardamom (less smoky)
- Instead of Green Cardamom Pods: Black cardamom
- Instead of Black Peppercorns: Ground black pepper (add later)
- Instead of Cloves: Ground cloves
- Instead of Red Onion: Yellow onion
- Instead of Ginger Garlic Paste: Equal parts minced ginger and garlic
- Instead of Coriander Powder: Ground coriander seeds
- Instead of Kashmiri Chili Powder: Paprika + a pinch cayenne
- Instead of Regular Chili Powder: Cayenne pepper (use less)
- Instead of Tomato Paste: Pureed fresh tomatoes
- Instead of Tomatoes: Canned diced tomatoes
- Instead of Plain Yogurt: Greek yogurt (less water)
- Instead of Kasuri Methi: Fenugreek seeds (ground)
- Instead of Garam Masala: Homemade garam masala blend
- Instead of Fresh Cilantro: Fresh parsley
Equipment Needed
- Large Heavy‑Bottomed Pot or Dutch Oven
- Chef's Knife
- Cutting Board
- Wooden Spoon or Silicone Spatula
- Measuring Spoons
- Tongs
- Small Bowl
- Lid for Pot
Critical Steps — Do Not Skip
- Searing the chicken in mustard oil to develop flavor without burning.
- Ensuring no chicken bits remain in the pot before adding whole spices.
- Adding yogurt on low heat and tempering it to prevent curdling.
- Finishing with kasuri methi and garam masala for aromatic freshness.
Chef Tips from the Video
- Use fresh ginger‑garlic paste for brighter flavor; homemade paste retains more aroma.
- High‑quality mustard oil gives the authentic pungent note; if unavailable, use a blend of mustard seeds ground into oil.
- Crush kasuri methi between your fingers just before adding to release its citrusy aroma.
Troubleshooting
Yogurt curdles and separates.
Reduce heat to low, temper the yogurt by mixing a spoonful of hot sauce into it before adding, and stir continuously.
Curry is too thick.
Add additional water or broth a few tablespoons at a time until desired consistency is reached.
Flavor is bland.
Adjust salt, add a pinch more chili powder, or finish with an extra splash of garam masala.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken with turmeric (and optional yogurt) up to 12 hours in the refrigerator for deeper flavor.
- The curry can be made a day ahead; reheat gently on low heat, adding a splash of water if needed.
- Freeze individual portions for quick meals; thaw overnight in the fridge before reheating.
Frequently Asked Questions
What is the cultural significance and history of New Delhi chicken curry in North Indian cuisine?
New Delhi chicken curry reflects the capital’s love for hearty, meat‑centric dishes. Historically, Delhi’s inland location favored the use of bone‑in meats and robust spices like mustard oil, turmeric, and garam masala, distinguishing it from coastal curries that rely on coconut milk.
What are the traditional regional variations of chicken curry in Indian cuisine?
In South India, chicken curry often uses coconut milk, curry leaves, tamarind, and mustard seeds, while in the North, especially Delhi, mustard oil, yogurt, and a dry spice blend dominate. Each region adapts the base with locally available fats and aromatics.
How is New Delhi chicken curry traditionally served in Indian households?
It is typically served hot with soft roti or naan, accompanied by sliced raw red onions, green chilies, and a side of basmati rice. Eating with the hands is customary, allowing diners to scoop up the rich gravy.
During which occasions is New Delhi chicken curry commonly prepared in Indian culture?
The dish is a staple for family meals, festive gatherings like Diwali or Eid, and special occasions such as weddings, where its robust flavor satisfies a crowd.
What authentic ingredients define New Delhi chicken curry versus acceptable substitutes?
Authentic ingredients include mustard oil, plain full‑fat yogurt, kasuri methi, and a house‑made garam masala. Substitutes like canola oil, Greek yogurt, or store‑bought garam masala work, but they slightly alter the traditional flavor profile.
What other North Indian dishes pair well with New Delhi chicken curry?
Pair it with buttery naan, garlic roti, basmati rice, or a side of cucumber raita. Complementary dishes include aloo gobi, dal makhani, and pickled mango chutney.
What makes New Delhi chicken curry special or unique in Indian cuisine?
The use of pungent mustard oil and the combination of yogurt with a dry spice blend creates a silky yet robust gravy that balances heat, acidity, and earthy depth—characteristics less common in other regional Indian curries.
What are the most common mistakes to avoid when making New Delhi chicken curry at home?
Common errors include overheating the mustard oil, allowing the yogurt to boil (which causes curdling), and not removing all chicken bits before adding whole spices, which can lead to burnt flavors.
Why does this New Delhi chicken curry recipe use mustard oil instead of a neutral oil?
Mustard oil provides a distinctive pungent aroma and a higher smoke point, which enhances the curry’s authentic Delhi flavor profile, whereas neutral oils lack that signature bite.
Can I make New Delhi chicken curry ahead of time and how should I store it?
Yes, the curry improves after resting. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on low heat, adding a splash of water if needed.
What does the YouTube channel Epicurious specialize in?
The YouTube channel Epicurious focuses on a wide range of culinary content, from classic techniques and modern twists to detailed recipe walkthroughs, catering to both beginner and experienced home cooks.
How does the YouTube channel Epicurious' approach to Indian cooking differ from other cooking channels?
Epicurious emphasizes clear, step‑by‑step visual explanations, often highlighting ingredient sourcing and cultural context, whereas many channels may focus solely on the final result without delving into the tradition behind the dish.
Last updated: August 30, 2026
