Authentic Indian Chicken Curry by a Michelin-Star Chef

Name: Authentic Indian Chicken Curry by a Michelin-Star Chef
Ingredients: bone-in chicken thigh; mustard oil; red onion; tomato; ginger-garlic paste; turmeric; whole cinnamon stick; bay leaf; black cardamom; green cardamom; black pepper; cloves; salt; ground coriander seed; chili powder; Kashmiri chili powder; tomato paste; water; plain yogurt; dried fenugreek leaves; garam masala; fresh coriander; green chili; roti; raw red onion

#chicken#curry#spices#yogurt#Indian cuisine

Experience a rich and flavorful chicken curry made at home with aromatic spices, creamy yogurt, and tender bone-in chicken thighs. This recipe blends traditional Indian ingredients for a comforting and vibrant dish served with warm roti and fresh accompaniments.

Ingredients extracted via AI

Ingredients

bone-in chicken thighmustard oilred oniontomatoginger-garlic pasteturmericwhole cinnamon stickbay leafblack cardamomgreen cardamomblack pepperclovessaltground coriander seedchili powderKashmiri chili powdertomato pastewaterplain yogurtdried fenugreek leavesgaram masalafresh coriandergreen chilirotiraw red onion

Procedure generated via AI

Coarsely chop the red onion; precision is not necessary as it will cook down until soft in the pot.
Dice the tomatoes to add body and texture to the sauce.
Rub the chicken thighs with turmeric to marinate, which also imparts a beautiful color.
Set the turmeric-marinated chicken aside while preparing the sauce.
Heat the mustard oil in a pan and sear the chicken pieces on one side until browned, then flip and lightly brown the other side before removing them from the oil.
Add whole spices to the oil: cinnamon stick, bay leaf, black and green cardamom, black pepper, and cloves. Toast briefly to release their aromas.
Add the chopped red onion and a pinch of salt to help draw out moisture. Sauté gently until the onion becomes translucent.
Stir in the ginger-garlic paste and cook while stirring until the onion softens further and begins to release oil.
Mix in the ground spices: coriander powder and chili powder to taste. Use Kashmiri chili powder for a bright red color.
Cook the spice mixture and onions for a few minutes, then add the tomato paste and diced tomatoes.