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NORTH INDIAN CHICKEN CURRY

NORTH INDIAN CHICKEN CURRY



PREP TIME  20 mins  COOK TIME  25 mins  TOTAL TIME   45 mins
Serves: 5 to 6

INGREDIENTS


  • 2 tbsp. canola oil
  • 2 cups onions, finely chopped (about 2 medium onions)
  • 1 cup plain yogurt, rom temperature
  • 1 tsp. cornstarch
  • 1 tbsp. ginger, minced
  • 1 tbsp. garlic, minced
  • 1 to 2 fresh serrano chiles, minced
  • 4 lb. bone-in chicken thights, skin and excess fat removed
  • 1 tbsp ground coriander
  • 1½ tsp. ground cumin
  • ¾ tsp. turmeric
  • ¾ tsp. cayenne
  • 1 28-oz. can whole peeled tomatoes, chopped with their juices
  • ½ cup fresh cilantro, chopped, more for garnish
  • Kosher Salt
  • 1½ tsp. garam masala


INSTRUCTIONS


  • Heat the oil in a deep Dutch oven or wide saucepan over medium-high heat.
  • Add the onion and cook for about 4 minutes, stirring often.
  • Reduce the heat to medium and cook until the onions are golden brown, stirring often, about 10 to 12 minutes (be careful not to burn them, lower the heat if necessary).
  • Put the yogurt in a bowl and add the cornstarch, mix well.
  • Add to the onions the ginger, garlic, chiles and cook for 2 minutes, stirring often.
  • Add chicken tights and cook until they begin to brown, 5 to 6 minutes, stirring occasionally.
  • Turn you heat down to medium-low and add your spices, the coriander, turmeric and cayenne. Stir often and cook for 2 minutes.
  • Add the tomatoes and their juices, the yogurt, the cilantro and about 2 tsp. of salt.
  • Stir well, cover and bring to a boil.
  • Lower your heat and simmer for 20-25 minutes or until chicken is cooked through.
  • Add the garam masala and stir well.
  • When serving, garnish wih more cilantro.

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