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Chicken Curry Chicken Rasedar

Heat Level




Prep Time

15 minutes

Cook Time

45 Minutes

potato curry
Kashmiri Garam Masala

Use Moji's Chicken Curry / Rasedar Masala recipe and packet to create a delicious, earthy-sweet Kashmiri chicken curry any night of the week. Use this recipe to cook alongside one of Moji’s spiced vegetables and basmati rice for a hearty and complete Indian dinner!


¼ cup high-heat neutral oil like canola or sunflower

1 medium yellow onion, chopped fine (about 1.5 cups)

1 medium ripe tomato, diced or 1/3 cup high-quality Italian tomato puree

1 ¼ teaspoon fine salt (NOT sea salt)

1 packet MM Chicken Rasedar Masala

2 lbs. bone-in chicken thighs or legs (approx. 5 thighs), skins removed

½ teaspoon Moji’s Garam Masala (optional for deeper flavor)

½ teaspoon high-quality dried or one handful fresh mint, chopped fine (for garnish)

1.5 cups Thai jasmine or Indian basmati rice (prepare as instructed)


Step 1. Place a medium-based pot on medium-high heat. When the pot is hot, add the oil.  Add the onion to hot oil and sauté until mostly dark brown, approximately 6-8 minutes. Add a splash of water, cover immediately and take off heat. Let sit for thirty seconds.

Step 2. Add the tomato and stir continuously for about 4 minutes, until it releases all its water, softens, and breaks apart. You should have a nice paste at this point. Add water as necessary to prevent it from drying out.

Step 3. Add Salt and the MM Chicken Rasedar Masala packet.  Add a little water (1/8 of a cup) and stir until well incorporated. Sautee 2-3 minutes until paste slightly thickens again.

Step 4. Add the chicken cook each side about 3-4 minutes, adding water as necessary to prevent your masala base from burning. Your pot should remain slightly moist, but not watery. Move the chicken around from time to time so it doesn’t stick to the bottom.

Step 5. Add about 1 ¼ cup of water (enough to cover half the chicken) and scrape the bottom of the pot to remove and stuck bits of onion and tomato. Bring to a boil. Turn heat to low, cover and cook for about 25-30 minutes, until the chicken is fully cooked and tender. About half-way, turn chicken. Check occasionally, to make sure the chicken is not sticking to the bottom.

Step 6. Turn heat back to medium-high.  Reduce liquid for a couple of minutes until it thickens. Stir frequently so chicken does not stick to pan. Adjust salt, if needed. Turn heat off and stir in the garam masala and mint. You can adjust the flavor profile by sprinkling in a bit more garam masala – there is this moment where all the flavors balance just right.

Step 7. Serve with rice and plain yogurt to cool the palate.

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