Chicken Banjara Curry

Name: Chicken Banjara Curry
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 700 g chicken (bone-in, curry cut pieces); 1 cup yogurt (thick, whisked until smooth); 3 tbsp besan (roasted); 2 pcs tomato (medium, pureed); 2 pcs green chili (slit lengthwise); 2 tsp ginger paste; 3 tbsp oil; 1 tsp cumin seeds; 6 pcs black peppercorns; 4 pcs clove; 3 pcs green cardamom (lightly crushed); 1 pcs bay leaf; 1 pinch turmeric powder; 1 tsp red chili powder; 2 tsp coriander powder; 1 tsp cumin powder; 1 pinch garam masala; 1 pinch salt; 1 cup water; 3 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

8/10

A rustic, robust chicken curry from the nomadic Banjara community. Bone-in chicken pieces are steeped in a bold, no-onion-no-garlic masala base of roasted gram flour, yogurt, and whole spices. The curry is dark, smoky, and deeply spiced, perfect for mopping up with bajra rotis or steamed rice.

PREP

25m

COOK

35m

SERVES

1 KATORI

446 cal

SERVINGS

METHOD · 6 STEPS

prep · ~30 min
Marinate the chicken.
1.In a large bowl, combine whisked yogurt, roasted besan, turmeric powder, red chili powder, cumin powder, and salt.
2.Mix into a smooth, lump-free marinade.
3.Add the chicken pieces and coat them thoroughly.
4.Cover and refrigerate for at least 30 minutes.
TIPRoasting the besan on a low flame until nutty and light golden before mixing is key to the smoky Banjara flavor.
temper · ~1 min
Bloom the whole spices.
1.Heat oil in a heavy-bottomed pan over medium heat.
2.Add bay leaf, cumin seeds, black peppercorns, cloves, and crushed green cardamom.
3.Sizzle for 30-40 seconds until the spices are fragrant and the cumin darkens slightly.
TIPMake sure the oil is hot but not smoking. The spices should crackle immediately upon contact to release their essential oils.
saute · ~8 min
Build the masala base.
1.Add ginger paste and slit green chilies to the pan. Sauté for 1 minute until the raw aroma fades.
2.Pour in the fresh tomato puree and stir well.
3.Cook for 5-7 minutes, stirring occasionally, until the mixture thickens, darkens in color, and oil begins to separate from the sides.
TIPPatience here rewards you with a deep, rich flavor. The tomato paste must be cooked down completely to remove its raw tang.
saute · ~6 min
Seal in the chicken flavors.
1.Add the marinated chicken pieces along with all the marinade to the pan.
2.Increase the heat to high and sear the chicken, stirring frequently, for 5-6 minutes.
3.Cook until the chicken turns opaque on the outside and the marinade clings thickly to the pieces.
TIPHigh heat at the start helps lock in the juices. Be careful not to let the yogurt-based masala split—constant stirring is key.
simmer · ~25 min
Simmer until tender and luscious.
1.Pour in 1 cup of water and stir to create a rich, thick gravy.
2.Bring the curry to a rolling boil, then immediately reduce the heat to low.
3.Cover the pan tightly and let it simmer gently for 20-25 minutes.
4.Check once halfway and give it a stir. The chicken is done when it is fork-tender and the oil glistens on the surface of the gravy.
TIPIf the gravy thickens too much before the chicken is cooked, add a splash of hot water. The final consistency should coat the back of a spoon nicely.
garnish · ~5 min
Finish and serve hot.
Turn off the heat. Sprinkle garam masala and freshly chopped cilantro over the top. Cover and let it rest for 5 minutes so the aromatics can steep into the gravy. Serve the curry steaming hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the besan on low heat until nutty and light golden to achieve the signature smoky Banjara flavor.
2
Whisk the yogurt until completely smooth to prevent curdling when it hits the hot pan.
3
Cook the tomato purée until the oil separates from the masala for a deep, non-tangy base.
4
Sear the marinated chicken on high heat to lock in juices, stirring constantly to avoid splitting the yogurt.
5
If gravy thickens too much before chicken is tender, add a splash of hot water to adjust consistency.
6
Let the finished curry rest covered for 5 minutes so the garam masala and cilantro infuse the gravy.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free

Dairy-free

Replace yogurt with thick coconut milk or cashew paste (soaked and blended). The curry will be slightly sweeter and milder, perfect for those avoiding dairy.

mutton banjara

Mutton banjara

Substitute bone-in mutton (goat meat) for chicken. Increase simmer time to 40-50 minutes until the meat is tender. The robust spices complement lamb beautifully.

gluten free

Gluten-free

This recipe is naturally gluten-free as it uses besan (chickpea flour) rather than wheat flour. Ensure store-bought besan is labeled gluten-free to avoid cross-contamination.

low oil

Low-oil

Reduce oil to 1.5 tbsp. Use a non-stick pan and add a splash of water while sautéing the tomato puree to prevent sticking. The curry will still be flavorful but less rich.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Lean Protein

Bone-in chicken provides high-quality protein essential for muscle repair and satiety, while the slow simmering extracts minerals like calcium and phosphorus from the bones.

✓

Gut-Friendly Yogurt

Yogurt is a source of probiotics (live cultures) that support digestive health, and its lactic acid helps tenderize the chicken naturally.

✓

High in Dietary Fiber

Besan (chickpea flour) adds soluble fiber, which aids digestion and helps stabilize blood sugar levels. It also contributes to the curry's thick, luscious texture without heavy cream.

✓

Antioxidant-Rich Spices

Turmeric, cumin, coriander, and cloves are packed with anti-inflammatory compounds like curcumin and eugenol, which may support immune function and reduce oxidative stress.

QUESTIONS?

Frequently asked questions

Yes, but bone-in chicken is traditional as the bones add depth and richness to the gravy. If using boneless, reduce cooking time to 12-15 minutes and add a little extra water to keep the gravy moist.