Step by step

Method

4 steps

1. 1

   Heat 2 tablespoons oil in a skillet over medium-high until shimmering. Add 1 teaspoon mustard seeds and wait until they pop and dance, 20–30 seconds, then toss in 8 curry leaves — they should crisp and smell citrusy in a few seconds. Add 1½ lb boneless chicken cut into bite-size pieces and brown 4 minutes, turning once; transfer to a plate (it'll finish in the sauce).

2. 2

   In the same pan, cook 1 sliced onion until soft and golden at the edges, 5–6 minutes. Stir in 1 tablespoon ginger-garlic paste for 30 seconds, then 2 tablespoons tomato paste (or 1 cup chopped tomato), 1–2 tablespoons Madras curry powder (start with 1 if heat-shy), ½ teaspoon turmeric, and ¾ teaspoon salt. Cook 1–2 minutes until the paste darkens slightly and smells toasted — raw curry powder tastes dusty.

3. 3

   Return the chicken with ¾ cup water or broth. Bring to a simmer, then cook uncovered over medium heat 12–15 minutes, stirring occasionally, until the chicken is cooked through (165°F) and the sauce thickens enough to coat the pieces. If it gets too tight, splash in water; if too thin, simmer a few minutes more.

4. 4

   Finish with 1 teaspoon lemon juice and taste for salt and heat. Serve with rice or naan. You want bold, tangy Madras gravy clinging to tender chicken — not a watery yellow broth or raw spice bitterness.