A Home Cook's Handwritten Recipe From a 2014 'GBBO' Video Becomes a Family Favorite

Compiled by the editorial desk with reference to the original recipe and the cook's personal account, including details from Chetna Makan's 2014 GBBO appearance and her YouTube video.

In February, a home cook's obsession with the Great British Bake Off (GBBO) led her to a YouTube video by Chetna Makan, a semifinalist from the 2014 season. The video, titled “BEST Chicken Curry recipe!”, featured Makan preparing her mother's chicken curry. Unable to find the recipe online or in Makan's cookbooks, the cook did something reminiscent of the pre-internet era of food television: she jotted down the ingredients and steps as Makan narrated them, all while her kids sat in the backseat of the car.

The handwritten notes sat unused for eight months. Despite vowing to make the curry again, the cook hesitated, fearing her notes were incomplete or that the dish wasn't as good as she remembered. But last week, a craving for the curry outweighed her doubt. She tackled the recipe again, and the result was so compelling that her family ate it straight from the pot, standing up, before it even made it to the dinner table.

Why This Curry Stands Out

The cook describes the dish as “shockingly rich” for something that uses only a cup of yogurt. The secret, she notes, lies in cooking the base flavors deeply and layering them, which builds a foundation that makes even ordinary grocery store chicken thighs taste like something you've simmered all day. The recipe, which serves 4 to 6, takes about 60 minutes from start to finish.

The ingredient list is straightforward: boneless, skinless chicken thighs, plain full-fat yogurt (Greek works too), garlic, ginger, onions, cumin seeds, fresh tomatoes or canned crushed tomatoes, tomato paste, and a blend of spices including turmeric, garam masala, ground coriander, and cayenne or a mild chile powder like Kashmiri.

The method involves browning the onions and cumin seeds in oil or ghee, then adding the remaining ginger and garlic, followed by the spices. Tomatoes and tomato paste are cooked down before the chicken and yogurt marinade are added with water. The curry simmers covered for 25 to 30 minutes until the chicken is tender.

From Notes to Staple

The cook admits that she had many Indian-subcontinent-inspired dishes on her website but lacked a go-to chicken curry. This recipe, born from a fan's dedication and a few scribbled notes, has now filled that gap. She says she will never go eight months without making it again.

For those who prefer a visual guide, Makan's original video remains available on her YouTube channel. The cook's experience underscores a simple truth: sometimes the best recipes come from a bit of effort and a willingness to write things down the old-fashioned way.