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Madhur Jaffrey Chicken Curry Recipe

Madhur Jaffrey Chicken Curry
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Madhur Jaffrey’s Chicken Curry, often celebrated for its signature fried-onion sauce, is a comforting North Indian classic that simmers tender chicken in a rich, caramelized gravy. The magic comes from slowly browned onions that create natural sweetness, balanced by fresh ginger, garlic, yogurt, and a gentle blend of spices. Unlike creamy restaurant versions, this stays light yet full of character – think of it as a warm, spiced hug in a bowl. It’s forgiving for beginners, impressive enough for guests, and endlessly adaptable. One bite and you’ll understand why this recipe has won hearts worldwide for decades.

Ingredients

Scale
  • 1 kg (2½ lbs) bone-in, skinless chicken pieces (thighs and drumsticks preferred)
  • 4 medium onions (2 coarsely chopped for paste, 2 thinly sliced for frying)
  • 1½-inch (4 cm) piece fresh ginger, peeled
  • 6 large garlic cloves
  • 2 medium ripe tomatoes, peeled and finely chopped (canned tomatoes work great)
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ teaspoon ground turmeric
  • ¼ to ½ teaspoon cayenne pepper or chili powder (adjust for your heat preference)
  • ½ teaspoon garam masala
  • 2 teaspoons salt (or to taste)
  • 7 tablespoons vegetable oil or ghee
  • 4 tablespoons plain full-fat yogurt
  • 2½ cups (600 ml) water
  • Fresh cilantro leaves, for garnish

Instructions

  1. Prepare the paste and onions. Coarsely chop two onions and blend them with the ginger and garlic into a smooth paste (add a splash of water if needed). Thinly slice the remaining two onions.
  2. Fry the sliced onions for that signature sauce. Heat the oil or ghee in a large, heavy pot over medium heat. Add the sliced onions and stir frequently until they turn a deep reddish-brown – about 10–15 minutes. Remove with a slotted spoon, drain on paper towels, and set aside.
  3. Cook the paste. Lower the heat slightly and add the blended onion-ginger-garlic paste to the same oil. Fry until golden brown and the raw smell disappears, roughly 4 minutes.
  4. Bloom the spices and yogurt. Stir in the ground coriander, cumin, turmeric, and cayenne. Let everything sizzle for a minute. Add the yogurt one tablespoon at a time, stirring thoroughly after each addition.
  5. Add the chicken. Toss in the chicken pieces and stir to coat well. Cook for about 5 minutes.
  6. Simmer to tenderness. Pour in the water, chopped tomatoes, and salt. Bring to a gentle boil, cover, reduce heat to low, and simmer 20–25 minutes until the chicken is tender.
  7. Finish and thicken. Sprinkle in the garam masala and most of the fried onions. Uncover and simmer on medium heat for another 7–10 minutes until the sauce thickens to a lovely gravy. Taste and adjust seasoning.

Find it online: https://britishrecipes.uk/madhur-jaffrey-chicken-curry/