Classic Indian Home-Style Chicken Curry

Instructions

1. 1

   Mise en place: Dice 600 g chicken thighs into 2 cm pieces. Finely chop 200 g yellow onions and mince 30 g combined fresh ginger and garlic. Measure 200 g plain yogurt, 150 g tomato puree, 10 g garam masala, 30 ml oil, and 6 g salt. Set a deep heavy-bottomed pot over medium heat.

2. 2

   Pour 30 ml oil into the hot pot. Add the chopped onions and 6 g salt. Sauté over medium heat with a wooden spoon for 8 to 10 minutes until the onions turn deeply golden and soft. Stir in the minced ginger and garlic paste and cook for another 2 minutes until aromatic, making sure it does not burn.

3. 3

   Add 10 g garam masala to the onion mix. Reduce heat to low and toast the spices for 1 minute, stirring constantly so they bloom without scorching. If the mixture sticks to the bottom of the pot, add a splash of warm water (about 15 ml) to deglaze and keep the spices smooth.

4. 4

   Turn heat back up to medium and add the 600 g diced chicken thighs. Stir well to coat all the pieces with the onion and spice mixture. Cook for 5 to 6 minutes, stirring occasionally, until the chicken pieces are lightly seared on all sides and no longer look raw on the exterior.

5. 5

   Lower the heat to low. Whisk 200 g yogurt to smooth it out, then gently stir it into the pot along with 150 g tomato puree. Cover the pot with a tight-fitting lid and simmer on low heat for 12 to 15 minutes until the chicken is tender and cooked through, stirring once or twice so it does not catch.

6. 6

   Remove the pot from the heat. The gravy should be rich, fragrant, and cling to the chicken pieces with oil slightly separating at the edges. Let it rest covered for 3 minutes. Serve hot in deep dinner bowls, paired with steamed basmati rice or warm flatbreads.