Recipe

Heirloom Indian Curry (Bold and Cozy)

A deeply seasoned, tomato-forward, North Indian-inspired curry built on a toasted spice base, silky onion masala, and tender chicken or chickpeas. Big flavor, accessible ingredients, and weeknight-friendly steps.

By Matt Campbell

•

4.8

A real photograph of a bowl of deep red-brown Indian curry with visible oil shimmer on top, garnished with fresh cilantro, served with basmati rice on a wooden table in warm natural light

Jump to Recipe

This is the kind of curry that feels like it has a story, even if you are making it in sweatpants on a Tuesday. The base is a slow-cooked onion, ginger, and garlic masala, powered up with toasted spices and a tomato backbone that turns into a glossy, cling-to-your-rice sauce.

I call it heirloom because it leans into the old-school technique that makes so many Indian home curries unforgettable. Build flavor in layers, be patient with the onions, and let the spices bloom in hot fat so the whole pot smells like you meant to do this on purpose. It is not a traditional dish name, just a love letter to the method.

It is bold, cozy, and flexible. Make it with chicken thighs for maximum tenderness, or go chickpeas for a pantry-friendly version. Either way, it hits that sweet spot of bright, warm, and just a little dramatic.

A real photograph of onions, garlic, ginger, and whole spices (cumin seeds, cinnamon stick, and green cardamom pods) arranged on a cutting board next to a heavy pot

Why It Works

Toasted spice flavor without bitterness: Whole cumin and a little cinnamon and cardamom bloom in oil first, then ground spices go in briefly so they do not burn.
Restaurant-style texture at home: Cooking the onions until deep golden builds sweetness and body so the sauce feels rich even before you add cream or yogurt.
Bright finish: A squeeze of lemon and a final handful of cilantro wakes the whole pot up.
Flexible heat and protein: Keep it mild for the family, or turn it up with extra chile. Chicken, chickpeas, paneer, or roasted veggies all work.

Pairs Well With

Warm naan or roti
Jeera rice (cumin basmati)
Cool cucumber raita (or dairy-free)
Mango chutney and quick onions

Storage Tips

Fridge: Cool completely, then store in an airtight container for up to 4 days. Curries taste even better on day two because the spices settle in.

Freezer: Freeze for up to 3 months. If you are adding cream, you can still freeze it, but the sauce may look slightly separated when thawed. It will come back together when reheated gently.

Reheat: Warm in a saucepan over medium-low heat with a splash of water. Stir often and do not blast it on high, especially if you used yogurt or cream.

Meal prep tip: Make the onion masala base, then freeze it in 1 cup portions. Next curry night becomes a 20 minute victory lap.

Common Questions

Is this curry very spicy?

It can be. As written, it is medium. For mild, skip the serrano and use only 1/4 teaspoon Kashmiri chili powder (or paprika). For spicy, add an extra serrano or 1/2 teaspoon cayenne.

What is Kashmiri chili powder and what can I use instead?

Kashmiri chili powder is known for deep red color and gentle heat. Swap in sweet paprika for color plus a pinch of cayenne for heat, to taste.

Can I make it vegetarian or vegan?

Yes. Use chickpeas or roasted cauliflower and use coconut milk instead of cream. Also swap the ghee or butter for more oil (or a plant-based butter) and skip the yogurt and raita, or use a dairy-free yogurt. Most garam masala blends are vegan, but check the label if you are strict about it.

Why did my spices taste bitter?

Most likely they burned. Ground spices only need 10 to 30 seconds in hot oil, or just until fragrant, before you add tomato. If the pot is very hot, pull it off the heat when you add them, then stir like your life depends on it.

How do I thicken a curry that is too thin?

Simmer uncovered until it reduces. If you want a faster fix, mash a few spoonfuls of chickpeas in the pot. You can also finish with yogurt, but do it gently: temper 1 to 2 tablespoons of plain yogurt with a spoonful of warm curry, then stir it in off-heat or over very low heat so it does not split.

Can I use chicken breast?

You can, but thighs stay juicier. If using breast, keep the simmer gentle and stop cooking as soon as it is done so it does not dry out.

What does “heirloom” mean here?

It is my word for the technique, not a traditional dish name. This is a North Indian-inspired onion-tomato masala style curry, made the home way: layers of flavor, patient onions, and spices bloomed in fat.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Heavy-bottomed pot or Dutch oven (4 to 6 quarts)
Wooden spoon or sturdy spatula
Chef’s knife and cutting board
Microplane or grater (for ginger and garlic)
Measuring spoons
Optional: blender or immersion blender for a smoother sauce

The first time I made a proper onion masala at home, I learned two things fast. One, curry is not hard, it is just layered. Two, if you rush the onions, the whole pot tastes like you rushed the onions. This recipe became my go-to when I want something that feels like it has been simmering all day, even if I started it after work. It is a little chaotic in the best way, because every time you taste and adjust, it gets better. That is the fun part.

Heirloom Indian Curry (Bold and Cozy)

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 4 to 6

Ingredients

For the curry

2 Tbsp neutral oil (avocado, canola, or grapeseed)
1 Tbsp ghee or butter (optional, but adds richness)
1 1/2 tsp cumin seeds
1 small cinnamon stick
3 green cardamom pods, lightly crushed (optional)
2 medium yellow onions, finely chopped
1 1/2 tsp kosher salt, plus more to taste (use less up front if using salty broth)
1 Tbsp fresh ginger, grated
5 cloves garlic, grated or minced
1 serrano or jalapeño, finely chopped (optional)
2 tsp ground coriander
1 1/2 tsp ground cumin
1 1/2 tsp Kashmiri chili powder (or 2 tsp paprika plus a pinch of cayenne)
1/2 tsp turmeric
1 tsp garam masala, plus more to finish
2 Tbsp tomato paste
1 can (14 to 15 oz) crushed tomatoes
1 1/2 cups water or low-sodium chicken broth
1 1/2 lb boneless, skinless chicken thighs, cut into bite-size pieces (or 2 cans chickpeas, drained and rinsed)
1/3 cup heavy cream or full-fat coconut milk (optional)
1 to 2 tsp lemon juice, to taste
1/2 cup chopped cilantro, plus more for serving

To serve

Cooked basmati rice or naan
Plain yogurt or raita (optional, or dairy-free yogurt)

Instructions

Bloom the whole spices. Heat oil (and ghee if using) in a heavy pot over medium heat. Add cumin seeds, cinnamon, and cardamom. Stir 30 to 45 seconds until fragrant. You want sizzle, not smoke.
Go all in on the onions. Add onions and salt. Keep the heat around medium to medium-high at first, then lower as needed so they brown slowly, not burn. Cook 15 to 25 minutes (sometimes 30, depending on your pot and onions), stirring often, until deep golden and jammy. If they start sticking, add a splash of water and scrape up the browned bits. That is flavor.
Add aromatics. Stir in ginger, garlic, and the chopped chile if using. Cook 1 to 2 minutes until the raw edge is gone.
Toast the ground spices fast. Add coriander, ground cumin, Kashmiri chili powder, turmeric, and garam masala. Stir constantly for 10 to 30 seconds, just until fragrant.
Build the tomato base. Add tomato paste and cook 1 minute, stirring. Add crushed tomatoes and cook 4 to 6 minutes until the sauce darkens slightly and looks glossy.
Simmer and cook the protein. Add water or broth and bring to a gentle simmer, not a hard boil. Add chicken and simmer 15 to 20 minutes, stirring occasionally, until the chicken is cooked through (165°F/74°C) and tender. If using chickpeas, simmer 10 to 15 minutes so they soak up flavor.
Optional: smooth it out. If you like a silkier sauce, remove the cinnamon stick and any cardamom pods (or plan to fish them out later), then use an immersion blender for a few quick pulses. Do not fully puree unless that is your thing.
Finish like you mean it. Stir in cream or coconut milk if using. Add lemon juice and cilantro. Taste and adjust salt (especially if you used broth). Add a pinch more garam masala right at the end for that warm, perfumey finish.
Serve. Spoon over basmati rice or dunk with naan. Fish out any whole spices you find along the way. Add yogurt or raita if you want a cooling contrast (or dairy-free yogurt).

A real photograph of a pot of Indian curry simmering on a stovetop with a wooden spoon resting on the side, showing a glossy red-brown sauce and pieces of chicken

Nutrition information is estimated.

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