A cooking expert has shared her top tip for making the very best chicken curry - and it's a clever hack that you probably weren't even aware of. Chicken curry is an extremely popular dish in the UK, and it is made by families all over the country. Not only can it be packed full of flavour, but it can be made in so many different ways and made in batches, so it saves time on cooking throughout the week.

If you want to make the very best chicken curry, then this expert's top tip is the one to know about. TikTok user SobiasSpice said that there is one thing that people get wrong when they make a curry at home. Sharing a video on her page, she reveals that there is one indicator to know when your curry is ready. She shares each step in making her chicken curry, starting with frying onions in butter. She then adds garlic and pasta and lets that cook some more before adding in water and her chosen spices.

The last step she takes before revealing her trick is adding Greek yoghurt, which helps with the texture and flavour. Then, she reveals how exactly you know when you should add your chicken.

Using a spatula, she separates some of the sauce and reveals that the butter and oil have started to come away from the mixture. This, she says, indicates that it is time to add your chicken.

"Your chicken curry will never taste the same after this masala," she wrote in the caption of the post. "Proper masala, cooked from scratch-no shortcuts."

Her video received more than 3 million views as well as thousands of comments from other TikTok users. One person wrote: "I'm going to try this one."

"Don't think I've ever made a curry without turmeric being in my staple spices but will deffo be trying this," said another.

A third commented: "I was taught two key things: the separation of ghee from spices is a must before adding your meat, and maybe this is a regional thing, but I was taught to only cook the onions until translucent. If you've browned them, throw it out and start again."

A fourth said: "Been looking for a good visual demonstration of the oil separating for ages! Thank you for this, gonna try another curry soon."

Another shared: "Awesome. I start the onions in enough water to cover them, it breaks up the cells so they can give up their water more quickly, but the colour on yours is so nice I'll have to try it this way. I want to see your take on Korma."