The kind of chicken curry that makes the whole house go quiet when it hits the table. Built on Sarveshwari Chicken Masala — handpicked whole spices, fifty years of craft.

There is a moment in every great chicken curry when the kitchen stops being a kitchen.

The onions have gone golden. The masala has hit the hot oil. The chicken is sizzling. And suddenly — without any announcement — the entire house smells like Sunday.

That moment does not happen by accident. It happens because of what goes into the pan.

Sarveshwari Chicken Masala was built for exactly this. A blend of carefully selected whole spices — each one sourced directly from its place of origin across India — formulated over fifty years to deliver the depth, colour, and aroma that every home cook deserves but rarely gets from a store bought masala.

This is not a generic spice blend. It is a specific answer to a specific question that every Indian household has asked for generations — “Isme kya daala hai?”

The answer is Sarveshwari. And now it is yours.

What Makes Sarveshwari Chicken Masala Different

Most chicken masalas are built for shelf appeal — bold colour, strong smell out of the packet. What they rarely deliver is depth inside the dish. That layered, evolving flavour that starts the moment it hits the oil and keeps building all the way to the last bite.

Sarveshwari Chicken Masala is built differently. Every spice in this blend is sourced directly from its place of origin — chillies from Guntur, coriander from Rajasthan, cardamom from Kerala — handpicked, cleaned, and blended at our facility in Ambikapur using a formula that has not changed in fifty years.

Ingredients You Will Need

For the base :

• 2 medium onions, finely chopped
• 3 medium tomatoes, pureed
• 1 tbsp ginger garlic paste
• 2 green chillies, slit

For the chicken :

• 500g chicken, bone-in, curry cut
• 3 tbsp oil or ghee
• 1.5 to 2 tsp Sarveshwari Chicken Masala
• 1 tsp turmeric
• 1 tsp red chilli powder, adjust to taste
• ½ cup whisked yoghurt
• Salt to taste
• ½ cup water

To finish :

• Juice of half a lemon
• Fresh coriander, generously chopped
• A small knob of ghee

How To Make It

Step 1 — The onions Heat oil or ghee in a heavy-bottomed pan on medium heat. Add the onions. Cook low and slow — 12 to 15 minutes — until they turn a deep, even golden brown. Do not rush this. The onions are the foundation of everything that follows.

Step 2 — Ginger garlic and chillies Add the ginger garlic paste and green chillies. Cook for 2 minutes until the raw smell completely disappears and the paste darkens slightly.

Step 3 — Sarveshwari Chicken Masala goes in Add the Chicken Masala, turmeric, and red chilli powder. Stir immediately and cook the masala in the hot oil for a full 2 minutes. This step is non negotiable. Cooking the masala in oil before anything else is what unlocks its oils, releases its aroma, and builds the base character of the curry. This is where fifty years of formula meets your pan.

Step 4 — Tomatoes Add the tomato puree. Cook on medium heat — stirring occasionally — until the oil begins to separate from the masala at the edges. About 8 to 10 minutes. When you see that oil releasing, the base is ready and the curry has found its colour.

Step 5 — The chicken Add the chicken pieces. Turn the heat to high and roast the chicken in the masala for 3 to 4 minutes — turning each piece to coat it completely. Lower the heat, add the whisked yoghurt, and stir well.

Step 6 — Cook through Add water. Bring to a gentle boil. Cover and cook on a low flame for 20 to 25 minutes until the chicken is completely tender and the gravy has thickened and deepened.

Step 7 — Finish Squeeze lemon juice. Add a knob of ghee. Scatter fresh coriander generously.Taste and adjust salt.

Serve immediately. And watch what happens at the table.

Frequently Asked Questions

Tips For Getting It Right

Golden brown onions are everything. Pale onions make a pale curry — in colour, in flavour, and in depth. Give them the time they need. It is always worth it.

Cook the masala before the chicken. Two full minutes of cooking Sarveshwari Chicken Masala in hot oil before anything else is added transforms the blend. The spices bloom. The oils release. The curry wakes up.

Roast the chicken in the masala. Before adding water or yoghurt — roast the chicken in the masala on high heat for 3 to 4 minutes. This step builds a spiced crust on the outside of each piece that the gravy then builds on. Do not skip it.

Day two is better. Like all great curries — this one tastes even better the next day. The masala deepens overnight. The chicken absorbs more flavour. If you can resist, save some for tomorrow.

How To Serve

With butter naan or warm roti — the most natural pairing in the world. Over steamed basmati rice for a clean, simple bowl. With jeera rice for an extra layer of fragrance. Alongside raita, sliced onions, green chutney, and lemon for a full spread. Or with paratha on a Sunday — which is honestly the best thing you can do with this curry.

Storage

Fridge : Up to 3 days in an airtight container. Cool completely before storing. The flavour deepens overnight — day two chicken is a well-known phenomenon in every Indian home.

Freezer : Cool completely, portion into freezer-safe containers, freeze for up to 2 months.

Reheat : Low flame with a splash of water. Do not boil hard — just bring it gently back to temperature and add fresh coriander before serving.