Name: Lazzez's Grill Indian Cuisines Chicken Curry Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cups plain yogurt (whole milk or Greek); 1 tbs ginger paste; 1 tbs garlic paste; 0.5 tsp ground turmeric; 0.5 tsp ground cumin; 1 tsp kosher salt; 0.25 tsp freshly ground black pepper; 2 tbs vegetable oil or ghee; 1 cups yellow onion, finely chopped; 3 cloves garlic cloves, minced; 1 tbs fresh ginger, minced; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp ground turmeric; 1 tsp paprika (or Kashmiri paprika for color); 0.75 tsp garam masala; 2 tbs tomato paste; 14 oz canned crushed tomatoes; 0.5 cups chicken broth or water; 1 tsp salt; 0.25 tsp granulated sugar (optional, to balance acidity); 0.5 cups heavy cream or coconut milk; 2 tbs fresh cilantro, chopped; 1 tbs lemon juice; 0.25 tsp red chili flakes (optional)

Method

Marinade

1
Prep and marinate
Cut the chicken thighs into 1-1.5 inch pieces. In a medium bowl combine yogurt, ginger paste, garlic paste, turmeric, cumin, salt, and pepper. Add chicken pieces and mix until thoroughly coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours. If short on time, 15 minutes will still add flavor.

Curry Base

2
Cook aromatics
Heat a heavy-bottomed skillet or Dutch oven over medium heat. Add the oil or ghee and warm until shimmering. Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and light golden, about 8-10 minutes.
3
Add garlic and ginger
Stir in the minced garlic and minced fresh ginger and cook for 1 minute, until fragrant but not browned.
4
Bloom spices
Add ground coriander, ground cumin, turmeric, paprika and garam masala. Cook the spices with the aromatics, stirring constantly, for about 30-45 seconds to bloom the flavors.
5
Add tomato elements
Stir in the tomato paste and cook 1-2 minutes until it darkens slightly. Add the crushed tomatoes and chicken broth (or water). Scrape any browned bits off the bottom of the pan, reduce heat to a gentle simmer.
6
Combine chicken and simmer
Remove the marinated chicken from the fridge and add it (along with any excess marinade) to the simmering sauce. Stir to combine, bring to a low simmer, then cover and cook for 12-18 minutes, stirring once or twice, until the chicken is cooked through (internal temperature 165°F / 74°C) and the sauce has thickened slightly.
7
Adjust seasoning
Taste and add salt as needed and the optional 1/4 tsp sugar if the tomatoes are too acidic. If you want more heat, add the red chili flakes now.

Finishing & Garnish

8
Finish with cream
Reduce heat to low and stir in the heavy cream or coconut milk. Simmer gently 2-3 minutes to warm the cream and meld flavors. Do not boil vigorously after adding cream to avoid curdling.
9
Add lemon and cilantro
Stir in the lemon juice and chopped cilantro. Taste once more and adjust salt or acidity as desired.
10
Serve the chicken curry hot over steamed basmati rice or with naan. Garnish with additional cilantro and a drizzle of cream if desired.

Chicken Curry Recipe

Ingredients

Marinade

Curry Base

Finishing & Garnish

Method

Marinade

Prep and marinate

Curry Base

Cook aromatics

Add garlic and ginger

Bloom spices

Add tomato elements

Combine chicken and simmer

Adjust seasoning

Finishing & Garnish

Finish with cream

Add lemon and cilantro

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