Byadgi Chicken Curry (The Weeknight Classic)

This is the curry I make when I want people to understand why my family has spent 40 years around Byadgi chilies. It is a straight-up, weeknight chicken curry - no cream, no cashew paste, nothing fancy - and the deep red color you see in the pot comes entirely from the chili, not from food coloring or tomato overload.

The trick is when the Byadgi chili powder goes in. Byadgi is famous for its color and gentle heat, but only if you bloom it in fat without burning it. Do that, and the whole curry turns a gorgeous brick red with a warmth that builds slowly instead of punching you in the mouth.

Serves 4 · Prep 15 min · Cook 40 min

Ingredients

• 2 lbs chicken thighs (bone-in if you can - it makes a difference), cut into pieces
• 3 tbsp oil or ghee
• 2 medium onions, finely chopped
• 1 tbsp ginger-garlic paste (or 4 cloves garlic + 1-inch ginger, crushed)
• 2 medium tomatoes, finely chopped
• 2 tbsp Byadgi chili powder
• 1 tsp turmeric powder
• 2 tsp ground coriander
• 1 tsp cumin seeds
• 1 1/2 tsp salt, plus more to taste
• 1 cup hot water
• Fresh cilantro, to finish

Method

1. Heat the oil in a heavy pot over medium heat. Add the cumin seeds and let them sizzle for 20 seconds.
2. Add the onions and a pinch of salt. Cook, stirring often, until deep golden - 10 to 12 minutes. Do not rush this; pale onions make a pale curry.
3. Stir in the ginger-garlic paste and cook 1 minute, until the raw smell is gone.
4. Add the tomatoes and cook until they break down and the oil starts to glisten at the edges, about 5 minutes.
5. Turn the heat to low. Add the Byadgi chili powder, turmeric, and ground coriander with a splash of water. Stir constantly for 30 to 45 seconds - the masala will turn a deep, glossy red. This is the Byadgi doing its job.
6. Add the chicken and salt. Turn the heat back up and sear for 4 to 5 minutes, coating every piece in the masala.
7. Pour in the hot water, cover, and simmer on low for 25 to 30 minutes (15 if boneless), until the chicken is tender and the gravy has thickened.
8. Rest 10 minutes off the heat - the color deepens as it sits. Finish with cilantro.

Tips

• Low heat for the chili. If the masala smokes or smells sharp, the heat was too high. Byadgi burns like any chili - keep it low and add that splash of water.
• Want more heat without losing color? Add one slit green chili with the chicken rather than doubling the Byadgi.
• Every batch of our Byadgi is third-party lab tested before it ships - you can see the actual lab reports here.

Keep reading: How to Use Byadgi Chilli: 5 Everyday Ways to Cook With It · Byadgi vs Kashmiri Chili Powder: Which One Should You Buy?