Chicken Curry
Total Time
60 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4-6 servings
- 2 1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
- 1 cup plain, full-fat yogurt (Greek yogurt, 2% works too)
- 4 garlic cloves, minced or grated, divided
- 2-inch piece of ginger, minced or grated, divided
- 2 teaspoons kosher salt, divided, plus more to taste
- 2 to 3 tablespoons neutral oil or ghee
- 2 large yellow onions, minced
- 1 teaspoon cumin seeds
- About 2 1/2 cups small diced fresh tomatoes, from 3 to 4 roma tomatoes, or 1 15-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 1/2 teaspoons ground turmeric
- 1 teaspoon garam masala
- 1 tablespoon ground coriander
- 1/2 to 1 teaspoon cayenne or a mild chile powder, such as kashmiri, or to taste
- 1/2 cup water
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Preparation
Chef’s notes
Note:
This dish was previously, incorrectly called “Chicken Tikka Masala.”
About using fresh tomatoes:
Even those sad fresh winter tomatoes seem to work better in bringing that necessary brightness to Indian dishes than canned ones.
To remove dairy:
Marinate the chicken in full-fat coconut milk for a similar dish.
InstantPot version:
Chunks of boneless thighs usually take 7 minutes on high, but the time saved is minimal.