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
Step 1
Combine chicken thighs with yogurt, half of the garlic, ginger, and salt in a bowl. Set aside for whatever time you’ve got — you can use them right away, in an hour, or up to a day.
Step 2
In a large (4 quarts), heavy pan with a lid, heat oil or ghee. Once hot, add onions and cumin seeds, cook for 5 minutes, until browned at edges.
Step 3
Add the remaining ginger and garlic and cook for one to two minutes more.
Step 4
Add the remaining salt, turmeric, garam masala, coriander, and cayenne or another chile powder, and cook for two minutes.
Step 5
Add tomatoes and cook until they begin to break down, about 4 minutes.
Step 6
Add tomato paste and cook for another 2 minutes.
Step 7
Add chicken and yogurt marinade from the bowl, plus water, stir to combine, and bring to a simmer, stirring.
Step 8
Simmer for 25 to 30 minutes over low heat, covered, stirring once or twice to ensure everything is cooking evenly.
Step 9
The chicken is done when it is cooked through and very tender (you can cut a larger chunk in half to check for doneness).
Step 10
Adjust seasoning as needed and serve with rice.
Step 11
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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.
