Chicken Curry

Ingredients

• 2 lb bone-in skinless chicken thighs
• 2 tbsp vegetable oil
• 2 medium onions, finely sliced
• 4 garlic cloves, finely grated
• 1 tbsp finely grated ginger
• 2 medium tomatoes, chopped
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder
• 1 1/2 tsp garam masala, divided
• 1 tsp fine sea salt
• 1 cup hot water
• 1/2 cup plain yogurt
• 1/2 cup chopped cilantro
• Cooked basmati rice, for serving

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Pat the chicken thighs dry and season them lightly with some of the measured salt so their surfaces can brown rather than steam when they reach the pan.
2. Step 2.Heat the vegetable oil in a wide heavy pan, brown the chicken in batches on both sides, and transfer the pieces to a clean plate while preparing the gravy.
3. Step 3.Add the sliced onions to the same pan and cook patiently, stirring and scraping often, until they soften and become a deep, even golden brown.
4. Step 4.Stir in garlic and ginger for one minute, then add turmeric, coriander, cumin, chili powder, and one teaspoon garam masala before the aromatics can scorch.
5. Step 5.Add the chopped tomatoes and remaining salt, cooking until the tomatoes collapse and the oil begins to separate visibly around the concentrated onion-spice mixture.
6. Step 6.Return the chicken and any resting juices, pour in the hot water, and simmer partially covered until the meat is tender and reaches a safe internal temperature of 165°F.
7. Step 7.Whisk the yogurt until smooth, temper it with a little hot gravy, then stir it gradually into the pan over low heat to maintain a cohesive, creamy sauce.
8. Step 8.Finish with the remaining garam masala and cilantro, rest the curry for five minutes, and serve with basmati rice after checking the final salt and consistency.