Indian Chicken Curry
- Cook
- 74 min
[LOW] 5 min + 3 min
1 min + 20 min + 45 min
Chicken Marinade
1 lb chicken thigh (preferably bone-in), cut into 2" pieces
1 ½ teaspoons kosher salt
½ teaspoon ground turmeric
¼ teaspoon ground cayenne pepper
Spices
5 black peppercorns
4 whole cloves
4 green cardamom pods
1 bay leaf
1 whole dried red chili, stemmed and seeded
¼ cinnamon stick
Curry
3 tablespoons vegetable oil
½ medium onion, sliced
2 cloves garlic, minced
1" piece fresh ginger, peeled and minced
1 tablespoon tomato paste
1 medium tomato, diced
½ jalapeño pepper, seeded, finely chopped
½ teaspoon ground cumin
½ teaspoon ground coriander
4 tablespoons (65 g) plain yogurt
½ lb (220 g) baby potatoes, cut into 1" pieces
⅔ cup (150 ml) chicken broth
1 teaspoon kosher salt
1 tablespoon lemon juice
¾ tablespoon (10 g) butter
Garnish
Chopped cilantro
Marinate chicken in salt, turmeric and cayenne pepper for at least 30 minutes, preferably overnight.
Fry Spices with vegetable oil over [LOW] heat for about 5 minutes or until fragrant. Add onion, garlic and ginger and sauté for 3 minutes or until the onion is translucent. Add tomato paste and sauté for another minute. Then add in tomato, jalapeño, cumin, coriander and yogurt; stir once. Cover and simmer over [LOW] heat for 20 minutes.
Take out cloves, bay leaf and cinnamon stick. Puree sautéed vegetables using a blender and return to the pot.
Add marinated chicken, potatoes, chicken broth and salt. Cover and simmer over [LOW] heat for 45 minutes or until chicken and potatoes are tender.
Finish with lemon juice, butter and chopped cilantro for garnish. Serve with basmati rice or naan.
Make sure to keep stirring the spices to avoid burning.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
