New Delhi Chicken Curry

6m
Serves 1
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Directions

  1. 1Finely chop the red onions.
  2. 2Dice the plum tomatoes.
  3. 3Cut the bone-in chicken thighs into smaller pieces.
  4. 4Marinate the chicken with 1 tbsp of ground turmeric.
  5. 5Heat mustard oil in a pot.
  6. 6Sear the chicken in the mustard oil until lightly browned, then remove it from the pot.
  7. 7Add the whole spices (cinnamon sticks, bay leaf, black cardamom pods, green cardamom pods, black peppercorns, and whole cloves) to the pot and sauté for a few seconds.
  8. 8Add the chopped red onions and a pinch of kosher salt, sauté until translucent.
  9. 9Add the ginger and garlic paste to the pot and mix well.
  10. 10Add the ground spices (ground coriander, red chili powder, and Kashmiri chili powder) to the pot and mix well.
  11. 11Add tomato paste and chopped tomatoes to the pot. Add a touch of water to deglaze.
  12. 12Add the dahi/Indian yogurt to the pot and mix well.
  13. 13Add the seared chicken to the pot.
  14. 14Add water to the pot and simmer for a few minutes.
  15. 15Add kasuri methi/dried fenugreek leaves.
  16. 16Add garam masala.
  17. 17Add cilantro and mix well.

Ingredients

  • 1 red onions
  • 2 plum tomatoes
  • 1 pound bone-in chicken thighs
  • 1 tablespoon ground turmeric
  • 2 tablespoons mustard oil
  • 2 cinnamon sticks
  • 3 bay leaf
  • 3 black cardamom pods
  • 3 green cardamom pods
  • 1 teaspoon black peppercorns
  • 5 whole cloves
  • 1 tablespoon ground coriander
  • 1 tablespoon red chili powder
  • 1 tablespoon Kashmiri chili powder
  • 2 tablespoons ginger and garlic paste
  • 1 cup dahi/Indian yogurt
  • 1 cup water
  • 1 tablespoon kasuri methi/dried fenugreek leaves
  • 1 tablespoon garam masala
  • 1 handful cilantro
  • 2 roti
  • 2 green thai chilies

Equipment

knifecutting boardbowlmasala dabbapotwooden spoontongs

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