Best Staff Curry In The World – Desi Style Chicken Curry

Step 1: Prepare Ginger and Garlic

Finely chop the fresh ginger and garlic. Set aside.

Step 2: Heat Oil and Temper Whole Spices

Add 100ml of vegetable oil to a large pot or wok. Once the oil is hot, add the cinnamon stick, star anise, black cardamom pods, green cardamom pods, cloves, and cumin seeds. Fry until they start to pop, indicating the oil is flavored.

Step 3: Sauté Onions

Add the finely diced onions and 1.5 tsp of salt to the pot. Cook until the onions are translucent, stirring occasionally.

Step 4: Add Ground Spices

Once onions are translucent, add the fennel seeds, coriander powder, cumin powder, Kashmiri chili powder, turmeric powder, and garam masala. Stir well to combine with the onions and cook for 1-2 minutes until fragrant.

Step 5: Incorporate Ginger and Garlic

Add the chopped ginger and garlic to the spice mixture. Stir thoroughly and cook for another 2-3 minutes, ensuring not to burn the garlic.

Step 6: Add Chicken and Tomatoes

Add the 1kg bone-in chicken thighs/legs to the pot. Sear the chicken for a few minutes, coating it in the aromatic spice base. Then, add the whole green chilies, 2 tbsp of tomato puree, and the can of chopped tomatoes. Stir everything together.

Step 7: Simmer the Curry

Add 1 tsp of sugar and 1 pint (approx 568ml) of water to the pot. Stir well. Place the lid on and cook on a low heat for 1 hour and 30 minutes, stirring occasionally to prevent sticking and ensure even cooking. The chicken should become tender and the flavors will meld.

Step 8: Bhuna the Curry

After 1 hour and 30 minutes, remove the lid. Continue to cook the curry uncovered on a low heat for an additional 20 to 30 minutes. This 'bhuna' stage will allow the excess water to evaporate, the oil to separate from the gravy, and the flavors to become deeply concentrated and aromatic.

Step 9: Finish with Kasuri Methi and Coriander

Rub 1 tbsp of kasuri methi between your hands to release its aroma, then add it to the curry and stir in. Finally, stir in a small amount of fresh chopped coriander.

Step 10: Serve

Serve the staff curry hot, garnished with additional fresh coriander. It pairs perfectly with naan bread or rice.

• Use bone-in chicken (thighs or drumsticks) for extra depth of flavor.

• Adding salt with the onions helps them cook down quicker and become translucent.

• Bhuna the curry (slow cook until deeply aromatic and the oil separates) to achieve a thick, dry-ish gravy with bold, concentrated flavors.

• Cook the curry low and slow to ensure the chicken is tender and all the aromatics bleed into the sauce.

• Rub kasuri methi between your hands before adding it to the curry to release its full aroma.

• Chicken drumsticks can be used instead of thighs.

• While bone-in chicken is recommended for flavor, boneless chicken breast can be used if preferred.