What spices do I need for Indian cooking?

Instead of buying 8-15 individual spices, use a dish-specific moji masala® spice packet. Each blend is pre-measured for one traditional Indian recipe, so you get authentic flavor without sourcing or measuring multiple spices.

Is Indian cooking hard for beginners?

No. With a pre-measured spice kit like moji masala®, Indian cooking is as simple as adding a few fresh ingredients and following the recipe. Most dishes are ready in 30-60 minutes with no prior experience needed.

What is the best Indian spice blend for chicken?

moji masala® offers three chicken-specific blends: Tandoori Chicken Masala for smoky grilled flavor, Chicken Curry Masala (Rasedar) for a rich North Indian curry, and Chicken Wings Masala for crispy Indian-style wings. Each packet is pre-measured for one dish.

Are moji masala recipes quick to make?

Yes. Most moji masala® recipes take 30 to 60 minutes from start to finish using standard grocery store ingredients. No special equipment or prior Indian cooking experience is required.

Chicken Curry Recipe

Chicken curry (chicken rasedar) is a classic North Indian dish of tender chicken pieces simmered in a warmly spiced tomato-onion gravy built on 12 freshly ground Kashmiri spices. This authentic one-pot recipe comes together in about 45 minutes and serves 3–5 people.

Chicken Curry Recipe

Shireen Qadri

Rated 3.5 stars by 6 users

Cuisine

Indian

Author:

Shireen Qadri

Servings

3-4

Prep Time

15 minutes

Cook Time

45 minutes

Heat Level

Moderate

Pairs Well

basmati rice, naan, spiced vegetables, and yogurt raita for a complete Indian meal.

Experience the rich, aromatic taste of authentic chicken curry with Moji's Chicken Curry Masala. In just about an hour, our expertly crafted blend of spices creates a deep, flavorful sauce that perfectly coats tender chicken. This easy-to-make recipe brings the comfort of traditional Indian curry to your table. For a complete meal, serve alongside Moji's basmati rice and moji's palak, aloo, or gobi for a delicious, hearty feast.

his classic Indian Chicken Curry is rich, flavorful, and easy to make with moji masala® perfectly balanced spice blend. Tender chicken simmers in a fragrant sauce of tomatoes, onions, and aromatic spices, creating a dish that's deeply satisfying yet simple to prepare.

One pack, one dish—just add fresh ingredients! Serve with steamed basmati rice, naan, or spiced vegetables for a complete meal.

Pro Tip: Scan the QR code on your moji masala® pack for a step-by-step cooking video!

Cook Mode

Ingredients

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)

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Directions

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

Recipe Video

1 comment

Jessica

March 27, 2025 at 1:16 pm

Wow I love this blend! My whole family eats this chicken curry. I make it Sunday night to have during the week. It’s delicious and with a couple extra days in the fridge it tastes even better. I prefer cooking a meal ahead rather than just prepping so I’m a big fan of moji dahls and curries!

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Chicken Curry Recipe

Chicken Curry Recipe

Category

Cuisine

Author:

Servings

Prep Time

Cook Time

Heat Level

Pairs Well

Ingredients

Directions

Recipe Video

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