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Masala Journey
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Curries

Slow-simmered gravies built from toasted spices.

45 minServes 4

Weeknight Butter Chicken

Smoky yogurt-marinated chicken in a silky tomato-butter sauce that tastes like the restaurant version.

Weeknight Butter Chicken
20 minActive
25 minCook
4Servings
EasyLevel

Ingredients

  • 1.5 lb boneless chicken thighs, cubed
  • 1/2 cup plain yogurt
  • 1 tbsp garam masala
  • 2 tsp Kashmiri chili powder
  • 4 tbsp butter
  • 1 onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 can (14 oz) crushed tomatoes
  • 3/4 cup heavy cream
  • 1 tsp kasuri methi (dried fenugreek), crushed
  • Salt, to taste

Journey note: blitz the sauce with an immersion blender for a restaurant-smooth finish.

Method

  1. Marinate. Toss chicken with yogurt, half the garam masala, chili powder and salt. Rest 20 minutes or up to overnight.
  2. Sear. Cook chicken in a hot skillet with a little oil until browned in spots, about 6 minutes. Set aside.
  3. Build the base. Melt butter, soften the onion for 8 minutes, then stir in ginger-garlic paste for 1 minute.
  4. Simmer. Add tomatoes and remaining garam masala; cook 10 minutes until thick and oil separates at the edges.
  5. Finish. Stir in cream, chicken and kasuri methi. Simmer 5 minutes and serve with rice or naan.
35 minServes 4

Pantry Chana Masala

A tangy, deeply spiced chickpea curry made almost entirely from the pantry.

Pantry Chana Masala
10 minActive
25 minCook
4Servings
EasyLevel

Ingredients

  • 2 cans (15 oz) chickpeas, drained
  • 2 tbsp neutral oil
  • 1 tsp cumin seeds
  • 1 large onion, chopped
  • 1 tbsp ginger-garlic paste
  • 1 can (14 oz) diced tomatoes
  • 2 tsp coriander powder
  • 1 tsp turmeric
  • 1 tbsp chana masala spice blend
  • 1 tsp amchur (dry mango powder) or lemon juice
  • Fresh cilantro, to finish

Journey note: it tastes even better the next day once the spices settle.

Method

  1. Temper. Heat oil, add cumin seeds and let them sizzle for 30 seconds.
  2. Brown the onion. Cook onion until deep golden, about 8 minutes, then add ginger-garlic paste.
  3. Spice. Stir in turmeric, coriander and the masala blend, then the tomatoes. Cook until jammy.
  4. Simmer. Add chickpeas and 3/4 cup water; simmer 12 minutes, lightly mashing a few chickpeas to thicken.
  5. Brighten. Finish with amchur or lemon juice and plenty of cilantro.
40 minServes 4

Creamy Palak Paneer

Cubes of golden paneer in a vivid, velvety spinach sauce.

Creamy Palak Paneer
15 minActive
25 minCook
4Servings
MediumLevel

Ingredients

  • 10 oz fresh spinach
  • 8 oz paneer, cubed
  • 2 tbsp ghee or oil
  • 1 tsp cumin seeds
  • 1 onion, chopped
  • 1 tbsp ginger-garlic paste
  • 2 green chilies
  • 1 tomato, chopped
  • 1 tsp garam masala
  • 1/4 cup cream
  • Salt, to taste

Journey note: the ice bath is what keeps the green so bright.

Method

  1. Blanch. Drop spinach into boiling water for 1 minute, shock in ice water, then blend with the green chilies into a smooth puree.
  2. Fry the paneer. Pan-fry cubes in ghee until golden on two sides; set aside.
  3. Base. Sizzle cumin, cook the onion until soft, add ginger-garlic paste and tomato until broken down.
  4. Combine. Pour in the spinach puree with garam masala and salt; simmer 5 minutes.
  5. Finish. Fold in cream and paneer and warm through gently.