Chicken Garam Masala Curry
This chicken garam masala curry is one of those weeknight recipes that punches well above its weight. Built on a base gravy and finished with a generous spoonful of homemade aromatic garam masala, it comes together in under 30 minutes without any compromise on flavour. If you have the base gravy ready in the freezer and the garam masala on the shelf, this easy chicken curry with garam masala is as close to instant gratification as a proper curry gets.
How to Make Chicken Garam Masala Curry
Ingredients — serves 2
2 boneless, skinless chicken thighs, cut into bite-sized pieces
Juice of ½ lemon
2 garlic cloves, grated
1 tsp turmeric powder
1 medium onion, sliced
1 tbsp tomato purée
200–250ml restaurant-style base curry gravy
1 tsp cayenne pepper
Good pinch of paprika
1–2 tsp homemade garam masala
Pinch of sea salt
Vegetable oil
Fresh ginger, grated (a thumb-sized piece)
Method
Cut the chicken thighs into bite-sized pieces and toss with lemon juice, grated garlic, and turmeric. Set aside to marinate while you prepare the onion.
Gently fry the sliced onion in vegetable oil over medium heat until soft and golden — about 10 minutes. Add the tomato purée, stir for one minute, then remove the onion from the pan and set aside.
In the same pan, add the marinated chicken pieces, reserving any juices. Add a splash more oil if needed and cook until the chicken has taken on some colour and is cooked through.
Return the onions to the pan along with the reserved chicken juices. Add the grated ginger, cayenne pepper, paprika, and a pinch of salt. Stir and cook for one minute.
Pour in the base gravy and stir everything together. Cook for 3–4 minutes until the sauce has darkened and thickened.
Add the garam masala, stir until fully combined, and taste. Adjust seasoning as needed.
Serve with roti, chapatis, or naan. Rice, Bombay Aloo, or a potato and pea bhaji all work beautifully alongside.
This recipe is part of my Curry Recipes hub and my Chicken Recipes hub — explore both for more ideas from Casa Adora and beyond.
Wonky photos, proper food, genuine adventures — The Flexible Chef
