1Start with finely chopped onions in a pan with a generous amount of butter.
2Start with finely chopped onions in a pan with a generous amount of butter.
3Start with finely chopped onions in a pan with a generous amount of butter.
4Cook the onions until they are deep golden, taking your time to ensure proper browning as this color gives body to the curry.
5Cook the onions until they are deep golden, taking your time to ensure proper browning as this color gives body to the curry.
6Cook the onions until they are deep golden, taking your time to ensure proper browning as this color gives body to the curry.
7Once the onions have achieved the desired color, stir in garlic and ginger and continue to brown them properly, ensuring no raw garlic taste.
8Once the onions have achieved the desired color, stir in garlic and ginger and continue to brown them properly, ensuring no raw garlic taste.
9Once the onions have achieved the desired color, stir in garlic and ginger and continue to brown them properly, ensuring no raw garlic taste.
10Add passata, just enough to loosen things up, and a splash of water to slow down the cooking.
11Add passata, just enough to loosen things up, and a splash of water to slow down the cooking.
12Add passata, just enough to loosen things up, and a splash of water to slow down the cooking.
13Add garam masala, coriander, red chili bizar, and salt, and cook them through thoroughly to allow the flavors to settle and prevent a grainy texture.
14Add garam masala, coriander, red chili bizar, and salt, and cook them through thoroughly to allow the flavors to settle and prevent a grainy texture.
15Add garam masala, coriander, red chili bizar, and salt, and cook them through thoroughly to allow the flavors to settle and prevent a grainy texture.
16Stir in a bit of yogurt for tang and depth, and let it cook down nicely.
17Stir in a bit of yogurt for tang and depth, and let it cook down nicely.
18Stir in a bit of yogurt for tang and depth, and let it cook down nicely.
19Add green chilies, ensuring not to add them too early in the cooking process.
20Add green chilies, ensuring not to add them too early in the cooking process.
21Add green chilies, ensuring not to add them too early in the cooking process.
22Wait for the butter or oil to separate from the masala, which indicates it's ready.
23Wait for the butter or oil to separate from the masala, which indicates it's ready.
24Wait for the butter or oil to separate from the masala, which indicates it's ready.
25Add chicken or your chosen ingredient at this point.
26Add chicken or your chosen ingredient at this point.
27Add chicken or your chosen ingredient at this point.
Ingredients
onions, chopped finely
onions, chopped finely
onions, chopped finely
generous amount butter
generous amount butter
generous amount butter
garlic
garlic
garlic
ginger
ginger
ginger
just enough passata
just enough passata
just enough passata
a splash water
a splash water
a splash water
garam masala
garam masala
garam masala
coriander
coriander
coriander
red chili bizar
red chili bizar
red chili bizar
salt
salt
salt
a bit yogurt
a bit yogurt
a bit yogurt
green chilies
green chilies
green chilies
chicken
chicken
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.