Authentic Chicken Curry Recipe – Bezaar, Loomi & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Chicken Curry Recipe – Bezaar, Loomi & Spice Blend

Hey everyone! If you’re anything like me, a good chicken curry is basically a hug in a bowl. This isn’t just any chicken curry, though. This is the kind my grandmother used to make – a deeply flavorful, aromatic curry packed with a special spice blend called Bezaar and a unique tang from dried limes, known as Loomi. It’s a little bit of effort, but trust me, the results are SO worth it. I first made this on my own when I was craving a taste of home, and it instantly transported me back to her kitchen.

Why You’ll Love This Recipe

This chicken curry is a flavour explosion! It’s not your typical takeaway curry. The Bezaar spice blend gives it a warmth and depth you won’t find anywhere else, and the Loomi adds a lovely sourness that balances everything perfectly. It’s comforting, satisfying, and guaranteed to impress. Plus, it’s a fantastic way to explore some lesser-known, but incredibly delicious, Indian spices.

Ingredients

Here’s what you’ll need to create this magic:

• 1 kg chicken, cut into pieces
• 3 tbsp oil
• 2 onions, chopped
• 1 heaped tbsp Bezaar spice blend
• Salt to taste
• 4 garlic cloves, minced
• ¾ tsp turmeric powder
• ¼ tsp cinnamon powder
• ¼ tsp cardamom powder
• 2 whole loomi (dried limes)
• 1 tsp black pepper powder
• 2 tomatoes, chopped
• 1 large carrot, chopped
• 1 large potato, chopped
• 1 tbsp tomato paste
• 1 tsp lime juice
• 1 tsp paprika powder
• 5 tbsp fresh coriander, chopped

Ingredient Notes

Let’s talk about a few key ingredients that make this curry special:

• Bezaar: This is a North Indian spice blend, and it’s the heart of this recipe. It usually contains a mix of roasted cumin, coriander, fennel, black peppercorns, and sometimes cloves. You can find pre-made Bezaar powder in Indian grocery stores, or you can make your own (there are tons of recipes online!).
• Loomi (Dried Lime): These add a unique tangy, almost smoky flavour. They’re a staple in Middle Eastern and some Indian cuisines. If you can’t find them, you can substitute with lime juice, but it won’t be quite the same.
• Spice Levels: Traditionally, this curry has a moderate spice level. However, spice preferences vary hugely across India! Feel free to adjust the amount of paprika and black pepper to suit your taste. Some families even add a pinch of chilli powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the chicken pieces and cook for about 5 minutes, turning occasionally, until lightly browned.
2. Add the chopped onions and Bezaar spice blend. Cook for another 5 minutes, stirring frequently, until the onions are softened and fragrant. Don’t let the spices burn!
3. Now, stir in the minced garlic, turmeric powder, cinnamon powder, cardamom powder, whole loomi, and black pepper powder. Cook for another 5 minutes, allowing the spices to bloom and release their aromas.
4. Add the chopped tomatoes, carrot, potato, tomato paste, lime juice, and paprika powder. Sauté for about 2 minutes, stirring well to combine.
5. Pour in 2 cups of water (about 480ml). Add salt to taste. Bring the curry to a simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Finally, stir in the fresh coriander. Serve hot!

Expert Tips

• Browning the Chicken: Don’t overcrowd the pan when browning the chicken. Work in batches if necessary to ensure each piece gets a nice sear.
• Low and Slow: Simmering the curry gently is key to developing the flavours. Resist the urge to crank up the heat!
• Taste as You Go: Don’t be afraid to taste the curry throughout the cooking process and adjust the seasoning as needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for jackfruit or soy chunks. They absorb the flavours beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go! Just double-check the ingredients in your Bezaar blend if you’re buying it pre-made.
• Spice Level: For a milder curry, reduce or omit the paprika and black pepper. For a spicier kick, add a pinch of chilli powder or a finely chopped green chilli. My friend, Priya, always adds a little Kashmiri chilli powder for colour and a mild heat.
• Festival Adaptations: This curry is perfect for special occasions! It’s often served during Eid and Diwali, or any celebratory meal with family and friends.

Serving Suggestions

This chicken curry is amazing with:

• Plain basmati rice – it soaks up all that delicious sauce!
• Roti or naan bread – perfect for scooping up every last bit.
• A side of raita (yogurt dip) – to cool things down if you’ve added a bit too much spice!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

• What is Bezaar and where can I find it? Bezaar is a North Indian spice blend. You can find it in Indian grocery stores, or make your own by roasting and grinding cumin, coriander, fennel, black peppercorns, and cloves.
• Can I use fresh limes instead of loomi? You can, but the flavour won’t be quite the same. Loomi has a unique smoky tang. If using lime juice, start with 1 tbsp and add more to taste.
• How do I adjust the spice level of this curry? Reduce or omit the paprika and black pepper for a milder curry. Add chilli powder or a chopped green chilli for more heat.
• What is the best type of rice to serve with this curry? Basmati rice is the classic choice. Its long grains and delicate flavour complement the curry perfectly.
• Can this curry be made in an Instant Pot or slow cooker? Absolutely! For an Instant Pot, use the sauté function to brown the chicken and spices, then pressure cook for 15-20 minutes. For a slow cooker, cook on low for 6-8 hours.

Enjoy! I really hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!