Serves 1
Directions
- 1Start with finely chopped onions in a pan with a generous amount of butter.
- 2Cook the onions until they are deep golden, taking your time to ensure proper browning as this color gives body to the curry.
- 3Once the onions have achieved the desired color, stir in garlic and ginger and continue to brown them properly, ensuring no raw garlic taste.
- 4Add passata, just enough to loosen things up, and a splash of water to slow down the cooking.
- 5Add garam masala, coriander, red chili bizar, and salt, and cook them through thoroughly to allow the flavors to settle and prevent a grainy texture.
- 6Stir in a bit of yogurt for tang and depth, and let it cook down nicely.
- 7Add green chilies, ensuring not to add them too early in the cooking process.
- 8Wait for the butter or oil to separate from the masala, which indicates it's ready.
- 9Add chicken or your chosen ingredient at this point.
Ingredients
- onions, chopped finely
- generous amount butter
- garlic
- ginger
- just enough passata
- a splash water
- garam masala
- coriander
- red chili bizar
- salt
- a bit yogurt
- green chilies
- chicken
Equipment
pan
Tips
- Chop onions finely to help them cook down.
- Don't rush browning the onions; deep golden color gives body to the curry.
- Take your time browning garlic and ginger to avoid a raw taste.
- Cook spices through; don't add garam masala at the end to prevent a grainy texture and allow flavors to settle.
- Add green chilies later to prevent a harsh throat hit.
- The curry is ready when butter or oil separates from the masala.
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