North Indian Chicken Curry

This is a moderately spicy curry. If you’re sensitive to heat, cut back on the chiles and cayenne.

Ingredients

•             2 Tbs. canola or peanut oil
•             2 cups finely chopped onions (from 2 medium onions)
•             1 cup plain nonfat yogurt, at room temperature
•             1 tsp. cornstarch
•            1 Tbs. minced fresh ginger
•            1 Tbs. minced garlic
•            1 to 2 hot fresh green chiles (preferably serranos), minced

•          4 lb. bone-in chicken thighs (10 to 12), skin and excess fat removed
•           1 Tbs. ground coriander
•           1-1/2 tsp. ground cumin
•           3/4 tsp. turmeric
•           3/4 tsp. cayenne
•           1 28-oz. can whole peeled tomatoes, chopped, with their juices
•           1/2 cup chopped fresh cilantro leaves; more for garnish
•            2 tsp. kosher salt; more to taste
•            1-1/2 tsp. gram masala (homemade or store-bought)

Method

• Heat the oil in a Dutch oven or a deep, wide saucepan set over medium-high heat.
• Add the onions and stir to coat them with the oil. Spread them in an even layer and cook for 2 min. Stir well, rearrange in an even layer again, and cook for 2 min.; the onions should have begun to brown at the edges.
• Reduce the heat to medium and cook, stirring occasionally, until the onions are a rich brown, another 10 to 12 min. Lower the heat if necessary so the onions caramelize but don’t burn
•  Meanwhile, put the yogurt in a small bowl, stirring until it’s creamy. Add the cornstarch and mix well.    

•  Add the ginger, garlic, and chills to the onions. Cook over medium heat, stirring frequently, for 2 min. so they meld with the onions.
• Add all the chicken thighs and cook, stirring occasionally, until they lose their raw color and begin to brown, 5 to 6 min. Lower the heat to medium low and add the coriander, cumin, turmeric, and cayenne.
•  Cook for 2 min., stirring frequently and scraping the bottom of the pan.
• Add the tomatoes and their juices, the yogurt mixture, the chopped cilantro, and the salt. Stir well, cover with a tight-fitting lid, and bring to a boil.
• Lower the heat and simmer until the chicken is cooked through, 20 to 25 min. Remove from the heat and taste for salt.
• To serve, sprinkle on the gram masala, transfer to a serving dish, and garnish with more chopped cilantro.

             

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