Chef Neel Kajale's North Indian Skillet Chicken Curry Recipe Report

Generated: 2026-05-01 · API: Gemini 2.5 Flash · Modes: Summary

Chef Neel Kajale’s North Indian Skillet Chicken Curry Recipe Report

Clip title: How One of NYC’s Best Indian Chefs Makes Chicken Curry | Epicurious 101 Author / channel: Epicurious URL: https://www.youtube.com/watch?v=VVXe_OlKbGc

Summary

Chef Neel Kajale presents a recipe for a North Indian Chicken Curry, describing it as a versatile and flavorful “one-pot wonder” that can be completed in a single skillet. He emphasizes that the dish is predominantly found in Northern India and highlights the importance of specific steps to build complex layers of flavor. The recipe is broken down into two main components: preparing the chicken marinade and cooking the masala base.

The first crucial step involves creating a yogurt-based marinade for the chicken. Chef Kajale advises using full-fat Greek yogurt (or traditional Indian Dahi) along with Kashmiri red chili powder for color and heat, turmeric powder, ginger-garlic paste, and salt. He recommends using chicken thighs and drumsticks, preferably bone-in, as they impart more flavor and remain juicy during the slow cooking process, unlike leaner chicken breast which can become dry. The chicken is thoroughly massaged with the marinade and left to rest for 35-40 minutes, or up to two hours in the refrigerator, to tenderize the meat and infuse it with spices.

Next, the masala, which forms the rich gravy base, is prepared. This process begins by heating ghee (clarified butter) in a wide, heavy-bottomed pan, adding whole spices like cumin seeds, bay leaves, cinnamon, green and black cardamom, and cloves to temper them. The chef stresses the importance of adding spices to cold fat and allowing them to heat gradually, releasing their aromatic oils slowly for a deeper flavor. Finely chopped onions are then caramelized until golden brown, followed by fresh ginger and green chilies, and then powdered spices including more Kashmiri red chili and cumin powder, deglazed with a little water to prevent burning. Finally, chopped tomatoes are added and cooked down until they turn into a thick pulp and the fat separates, signifying a well-developed masala.

Once the masala is ready, the marinated chicken is added to the pan and sautéed until it gets a nice sear and the yogurt breaks down. The remaining marinade liquid is added along with water, then brought to a simmer, covered, and cooked for 15-20 minutes to allow the chicken bones to release their flavor and the meat to cook through. The curry is finished with a sprinkle of homemade garam masala (though store-bought is acceptable), dried fenugreek leaves for depth and a hint of bitterness, a dash of cream for richness, a squeeze of fresh lemon juice for brightness, and garnished with fresh coriander and ginger juliennes.

Chef Kajale concludes by emphasizing the dish’s balanced flavor profile—a harmonious blend of spice, acidity, and richness. He notes the appearance of ‘tari’ (oil separating to the top) as a sign of a perfectly cooked curry. The “one-pot wonder” approach simplifies the cooking process, making it low effort yet high reward. He personally enjoys eating it with plain Jeera rice, mixed by hand, evoking a nostalgic feeling of his childhood.

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Chef Neel Kajale's North Indian Skillet Chicken Curry Recipe Report