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A rich, comforting curry built around Masala Yatra. Tender chicken simmers in a creamy tomato-yogurt sauce infused with warm inland Indian spices, gentle pepper warmth, aromatic cardamom, and bright mango tang.
Total Time: 50–60 Minutes
Active Time: ~25–30 Minutes
Serves: 4
Difficulty: Easy
Ingredients
Protein
2 lb bone-in, skin-on chicken thighs
Aromatics
1 medium yellow onion, diced
4 cloves garlic, minced
2 tbsp fresh ginger, grated
Sauce Base
1 tbsp tomato paste
1 cup crushed tomatoes
1 cup chicken stock
1 cup plain yogurt (full-fat preferred)
Seasoning & Finish
3 tbsp Masala Yatra Blend
2 tbsp ghee
1 tsp kosher salt (plus to taste)
1 tsp apple cider vinegar (optional)
Equipment
5–7 qt Dutch oven or deep skillet with lid
Cutting board
Chef's knife
Measuring spoons
Measuring cups
Wooden spoon or spatula
Tongs
Instant-read thermometer (recommended)
Before You Start
Remove yogurt from the refrigerator.
Measure all ingredients before heating the pot.
Having everything prepared and staged before cooking begins will make the process smoother and help prevent scorching the spices during the bloom stage.
Make Ahead
1 day ahead: Dice onion, mince garlic, grate ginger, and measure seasonings.
Flavor improves noticeably after resting overnight.
1. Build the Base (10–12 min)
Heat ghee over medium heat.
Add onion and kosher salt.
Cook until softened and lightly golden.
While onions cook: stage remaining ingredients and prepare serving rice if desired.
2. Add Aromatics (1–2 min)
Add garlic and ginger.
Cook until fragrant.
3. Bloom the Blend (1 min)
Add Masala Yatra Blend.
Stir continuously for 60–90 seconds.
The spices should become highly aromatic.
Do not allow the spices to scorch.
4. Build the Curry Base (7–8 min)
Add tomato paste.
Cook 2–3 minutes until slightly darkened.
Add crushed tomatoes.
Simmer 5 minutes.
5. Build the Sauce (1 min)
Add chicken stock and stir well.
Bring to a gentle simmer.
6. Cook the Chicken (30–40 min)
Add chicken thighs, nestling them into the sauce.
Cover and simmer gently.
At 20 min: Check liquid level and stir.
At 30–40 min: Chicken should be fully cooked and tender.
While simmering: prepare naan, cook rice, set the table, or prepare garnishes.
7. Add the Yogurt (2–3 min)
Reduce heat to low.
Slowly stir in yogurt.
Add gradually and keep the curry below a boil.
This prevents curdling and creates a smooth sauce.
8. Finish & Balance (5–10 min)
Add apple cider vinegar if using.
Taste and adjust salt as needed.
Simmer gently 5–10 minutes more.
9. Rest & Serve (5 min)
Turn off heat.
Allow the curry to rest before serving.
Serve over rice or alongside warm naan.
Doneness Check
✓ Chicken reaches 165°F
✓ Sauce is smooth and creamy
✓ No raw spice flavor remains
✓ Yogurt fully incorporated
✓ Curry coats a spoon without appearing watery
Serve With
Basmati Rice • Naan • Flatbread • Roasted Cauliflower • Lentil Dal • Yogurt Sauce