Ingredients:

  • 2 lbs (900 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1/4 cup (60 ml) plain whole milk yoghurt
  • 2 tbsp fresh ginger paste (total)
  • 2 tbsp fresh garlic paste (total)
  • 1 tsp turmeric powder (total)
  • 1 tsp Kashmiri chilli powder (or paprika + cayenne)
  • 1/2 tsp salt (for marinade) + salt to taste
  • 3 tbsp (45 ml) neutral oil (vegetable or rapeseed)
  • 2 large bay leaves
  • 4 green cardamom pods, lightly crushed
  • 1 inch (2.5 cm) cinnamon stick
  • 2 medium yellow onions, finely diced (approx. 300 g)
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 1 tbsp (15 ml) tomato purée (paste)
  • 14 oz (400 g) can chopped canned tomatoes
  • 1 cup (240 ml) chicken stock (low sodium) or water
  • Black pepper, to taste
  • 1 tsp Garam Masala
  • 1 tsp Kasuri Methi (dried fenugreek leaves)
  • 1/4 cup (60 ml) fresh coriander (cilantro), chopped (for garnish)

Instructions:

  1. Marinate the Chicken: Combine the chicken pieces, yoghurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 1/2 tsp turmeric, Kashmiri chilli powder, and 1/2 tsp salt in a bowl. Mix well, cover, and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  2. Prep Aromatics: Finely chop the onions. Measure out the ground spices (Cumin, Coriander, remaining Turmeric) into a single small bowl.
  3. Bloom the Whole Spices: Heat the oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the bay leaves, cardamom pods, and cinnamon stick. Fry for 30–60 seconds until fragrant.
  4. Sauté the Onions: Add the finely diced onions. Reduce heat to medium-low and cook slowly for 15–20 minutes, stirring frequently, until the onions are deeply caramelised and brown (jammy texture is desired).
  5. Add Ginger and Garlic: Stir in the remaining fresh ginger and garlic paste (1 tsp each). Cook for 1 minute until fragrant.
  6. Toast the Dry Spices (Bhuna): Add the pre-measured bowl of ground spices (Cumin, Coriander, Turmeric) and the tomato purée. Stir vigorously for 2 minutes. If the mixture looks too dry, add a splash of water or stock to prevent burning.
  7. Incorporate Tomatoes: Stir in the chopped canned tomatoes and season lightly with salt. Bring to a gentle simmer and cook for 5 minutes, allowing the oil to separate slightly from the tomato base.
  8. Sear the Chicken: Add the marinated chicken pieces, scraping in all the marinade yoghurt. Increase the heat to medium-high and sear the chicken on all sides for 3–4 minutes until it loses its raw pink colour.
  9. Simmer: Pour in the chicken stock (or water). Bring to a simmer, then immediately reduce the heat to low, cover the pan, and cook gently for 20 minutes, or until the chicken is tender and cooked through (internal temperature 165°F/74°C).
  10. Final Seasoning: Remove the lid. Stir in the Garam Masala and the Kasuri Methi (crushed lightly in your hand). Simmer, uncovered, for 5 minutes to allow the sauce to thicken slightly.
  11. Rest and Garnish: Taste and adjust salt and pepper if necessary. Turn off the heat and let the curry rest for 5–10 minutes before serving. Garnish generously with fresh coriander.