Kalai Recipe

Prepare chicken

Trim excess fat from chicken thighs and cut into 1-inch pieces. Season with 1 tsp salt, 1 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp ground coriander. Toss to coat and set aside for 10 minutes.

Chop vegetables

Peel and thinly slice the yellow onion. Mince the garlic. Stem and thinly slice the jalapeños (remove seeds for less heat). Clean mushrooms and slice them about 1/4-inch thick. Core and chop the tomatoes into roughly 1/2-inch pieces. Roughly chop cilantro and set aside.

Whisk together yogurt and heavy cream (if using) until smooth; bring to room temperature to prevent curdling when added to hot pan.

Brown the chicken

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When shimmering, add half the chicken pieces in a single layer (do not overcrowd). Sear 2-3 minutes per side until lightly browned but not fully cooked. Remove to a plate and repeat with remaining tablespoon oil and remaining chicken. Set browned chicken aside.

Sweat onions & garlic

Reduce heat to medium, add 1 tablespoon butter to the same skillet. Add sliced onions and a pinch of salt. Cook, stirring occasionally, about 6-8 minutes until soft and beginning to caramelize. Add minced garlic and sliced jalapeños; cook 1-2 minutes until fragrant.

Cook mushrooms & tomatoes

Add sliced mushrooms to the pan and increase heat to medium-high. Cook 4-5 minutes until they release moisture and start to brown. Add chopped tomatoes, 1/4 tsp turmeric, 1/4 tsp red chili powder (or cayenne), and cook another 4-5 minutes until tomatoes break down and mixture becomes saucy.

Return chicken & simmer

Return the browned chicken and any accumulated juices to the skillet. Stir to combine and coat with the vegetable mixture. Add 1/2 tsp garam masala and 1 tablespoon lemon juice. Reduce heat to medium-low, cover, and simmer 6-8 minutes until chicken is cooked through (internal temperature 165°F / 74°C).

Finish with yogurt

Remove the pan from direct heat and let cool 1 minute. Stir in the yogurt (and cream if used) a few tablespoons at a time to temper it, mixing thoroughly until incorporated and sauce is smooth. Return to very low heat for 1-2 minutes to warm through — do not boil after adding yogurt to avoid curdling. Taste and adjust seasoning with salt and pepper as needed.

Final seasoning & garnish

Sprinkle remaining 1/2 tsp garam masala over the dish if desired and stir in chopped cilantro. Drizzle with a little extra lemon juice to brighten, then remove from heat and serve hot.