Chicken Curry2 Recipe

Marinate the chicken

Trim excess fat from the chicken and pat dry. In a bowl combine yogurt, minced garlic (4 tbs), 2 tbs grated ginger, 1 tsp turmeric and 1.5 tsp kosher salt. Add the chicken and coat well. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours (up to overnight).

Heat a large heavy skillet or Dutch oven over medium-high heat. Add 3 tbs vegetable oil and 1 tbs butter. When the butter foams, add the finely chopped onion (1 cup) and a pinch of salt. Cook, stirring occasionally, until the onion is deeply golden and softened, about 8–10 minutes.

Add 3 tbs minced garlic, 1 tbs grated ginger and the slit green chili (if using). Cook for 1–2 minutes until fragrant, taking care not to burn the garlic.

Lower the heat to medium. Add 1 tsp ground cumin, 2 tsp ground coriander, 1 tsp paprika, 0.25 tsp chili powder (or more to taste), and 0.5 tsp black pepper. Stir continuously for 30–45 seconds to bloom the spices and develop their aroma.

Add the marinated chicken (shake off excess yogurt; include any marinade) into the pot in a single layer as much as possible. Sear for 3–4 minutes per side until lightly browned (it does not need to be fully cooked through).

Pour in 400 ml tomato puree and 250 ml chicken stock (or water). Scrape any browned bits from the bottom of the pan with a wooden spoon. Add the bay leaf if using. Stir to combine, bring the mixture to a gentle simmer, then reduce heat to low–medium so the sauce bubbles gently.

Cover partially and simmer for 20–25 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 74°C/165°F for boneless, slightly higher for bone-in) and the sauce has thickened to a saucy consistency.

Stir in 0.5 cup heavy cream or coconut milk and 1 tsp garam masala. Taste and adjust salt; add the 1 tbs lemon juice to brighten the flavors. Simmer uncovered for 3–5 minutes to meld flavors and thicken slightly.

Turn off the heat and stir in chopped cilantro (0.25 cup). If desired, sprinkle an additional 0.5 tsp garam masala on top for aroma. Let rest 5 minutes before serving.

Serve the curry hot with steamed basmati rice, naan, or roti. Offer extra lemon wedges and chopped cilantro at the table.