A timeless Karnataka Chicken Curry — warming, aromatic, and deeply satisfying. This is the recipe that fills homes with the scent of roasted spices and makes everyone gather at the table. Our Nati Chicken Masala is a carefully balanced blend of coriander, cumin, red chilli, and warming spices like cinnamon and clove, creating a gravy that is rich without being heavy, and spiced without being harsh.
Ingredients
Instructions
- 1
Build the Onion Base
Heat oil in a heavy-bottomed vessel. Add curry leaves and let them splutter. Add sliced onions with a pinch of salt and cook on medium heat for 10–12 minutes, stirring regularly, until they are deeply golden-brown. This caramelised onion base is the heart of a good curry.
- 2
Add Ginger-Garlic Paste
Add ginger-garlic paste to the golden onions and sauté for 2–3 minutes until the raw smell is completely gone and the paste begins to colour lightly.
- 3
Cook the Tomatoes
Add chopped tomatoes and cook on medium heat for 6–8 minutes, stirring frequently, until the tomatoes completely break down, the oil begins to separate at the edges, and the masala base looks thick and paste-like.
- 4
Add the Masala
Add Nati Chicken Masala and salt. Mix well into the base and cook for 2 minutes on medium heat until the spices are fragrant and well toasted.
- 5
Add and Seal the Chicken
Add the chicken pieces and mix well to coat every piece with the masala base. Increase heat to medium-high and cook for 5 minutes, turning the chicken to sear it in the masala.
- 6
Add Water and Simmer
Add water, stir to combine, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 18–20 minutes until the chicken is cooked through and tender.
- 7
Finish with Coconut Milk
Stir in the thin coconut milk and simmer uncovered for 3–4 minutes. This adds a gentle creaminess and rounds off the spice. Adjust salt, garnish with coriander, and serve.
Pro Tips
- Take the time to caramelise onions properly — pale golden onions make a weak curry base.
- Cook tomatoes until the oil separates; this removes raw tomato tang and deepens flavour.
- Add coconut milk at the very end — boiling it for too long can cause it to split.
- Let the curry rest for 10 minutes before serving; it thickens and the flavours settle.
- Use bone-in chicken for a richer, more flavourful gravy.