Ingredients (Serves 3–4)
-
1 ½ lbs chicken (thighs or boneless breast)
-
2–3 tbsp neutral oil (avocado, or ghee)
-
1 large onion, finely chopped
-
2 cloves garlic, minced
-
1 inch ginger, grated
-
2 tsp Droosh The Icon spice blend
-
2 medium tomatoes, chopped (or 1 cup canned)
-
1 cup water or chicken stock (adjust for thickness)
-
½ cup coconut milk, yogurt, or heavy cream (optional, for richness)
-
½–1 tsp Droosh Chaat Party spice blend
-
Salt, to taste
-
Fresh cilantro + squeeze of lemon to garnish
DIRECTIONS
1. Build the Base
-
Heat oil in a heavy pan. Add onions, sauté until deep golden (8–10 min).
-
Add garlic + ginger, cook for 1–2 min until fragrant.
2. Add Spice
-
Stir in Droosh The Icon and bloom 30 sec in the oil.
-
Add tomatoes, cook until they break down into a thick masala paste (5–6 min).
3. Cook the Chicken
-
Add chicken pieces, season with salt and Droosh Chaat Party spice coat well in masala.
-
Sear for a few minutes until lightly browned.
4. Simmer
-
Add water/stock. Bring to a boil, then reduce to a simmer.
-
Cover and cook until chicken is tender and curry thickens (20–25 min bone-in, 15 min boneless).
-
Stir in coconut milk, yogurt, or cream if using, simmer another 2 min.
5. Finish & Brighten
-
Sprinkle Droosh Chaat Party for tangy lift right before serving.
-
Garnish with cilantro and lemon.
Serving Suggestions
-
Pair with steamed basmati rice, jeera rice, or warm naan.
-
Add a cucumber raita or quick kachumber salad for freshness on the side.