Chicken Chilli Masala – British Indian Restaurant Style

Step 1: Prepare the Chicken

Marinate the raw chicken pieces with paprika, salt, ginger/garlic paste, and a little oil for at least 30 minutes (longer is better). Before making the curry, poach the marinated chicken (at near room temperature) in base gravy for 10-15 minutes until cooked through. Scoop out the poached chicken and set aside, covered.

Step 2: Sauté Cumin Seeds and Onions

Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon of cumin seeds and fry for 10-15 seconds until fragrant and slightly browned. Add 1 medium chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and softened.

Step 3: Add Ginger/Garlic Paste and Spices

Stir in 1 tablespoon of ginger/garlic paste and cook for 1-2 minutes until fragrant. Add 1 tablespoon of mixed powder spices (turmeric, chili, garam masala, coriander) and a ladle (approx. 60ml) of base gravy. Mix well and cook for 2-3 minutes, stirring, until the oil separates from the spices.

Step 4: Prepare the Red Sauce

In a separate bowl, combine 2 tablespoons of tomato purée with 2 tablespoons of water, 1 teaspoon of chili or lime pickle (optional), 1 teaspoon of lemon or lime juice, 1/4 teaspoon of red food coloring, and 2 tablespoons of sriracha sauce. Mix thoroughly until well combined.

Step 5: Incorporate Red Sauce and Fresh Ingredients

Add the prepared red sauce to the pan with the cooked spices. Stir well and cook for 2-3 minutes. Add 1 tablespoon of chopped coriander stalks and 1-2 sliced fresh green chilies. Mix and cook for another 2-3 minutes.

Step 6: Build the Curry Sauce

Add base gravy, one ladle at a time (approx. 60ml per ladle), stirring well after each addition and allowing the sauce to reduce slightly before adding more. Continue this process with 4-5 more ladles of base gravy, ensuring the sauce caramelizes between additions. This step should take about 10-15 minutes.

Step 7: Add Chicken and Finish

Add the pre-poached chicken pieces to the curry sauce. Stir gently to coat the chicken. Add 1 tablespoon of fresh chopped coriander and 1/2 a tomato cut into segments. Stir and cook for 5-7 minutes, allowing the flavors to meld and the chicken to heat through. Add extra base gravy as desired for consistency. Taste and add salt if needed. Optionally, stir in a little single cream for richness.

Step 8: Serve

Once the curry has reached your desired consistency and the chicken is fully heated, it is ready to serve. Garnish with additional fresh green chilies and coriander if desired.

• Leave the sauce to cook between stirring; this helps the sauce caramelize and deepen in flavor.

• Adjust the amount of fresh chilies and sriracha sauce to control the spice level.

• For an enriched flavor, a little single cream can be added at the end.

• Marinating the chicken longer will enhance its flavor and tenderness.

• Substitute chicken with paneer or mixed vegetables for a vegetarian version.

• Use a different chili-based sauce instead of sriracha for varied heat and flavor profiles.

• Add a pinch of fenugreek leaves (kasoori methi) for an aromatic touch.