Chicken Curry

Ingredients

Scaled for your household (4 portions) · original serves 4

• Chicken thigh fillets2¼ lb
  skinless chicken thighs, cut into 2-inch pieces
• Plain Full-Fat Yogurt1 cup
  full-fat yogurt (I use Greek; with Greek, 2% worked too)
• Garlic cloves4
  minced or grated, divided
• Inch Piece Of Ginger Or2
  minced or grated, divided
• Kosher Salt Plus More2 tsp
  divided, plus more to taste
• To 3 Tablespoons Neutral Oil Or Ghee2 tbsp
• Brown onion2
  minced
• Cumin seeds1 tsp
• Tomatoesto taste
  from 3 to 4 roma tomatoes, or 1 15-ounce can crushed tomatoes
• Tomato puree (paste)2 tbsp
• Turmeric1½ tsp
• Garam masala1 tsp
• Coriander bunch1 tbsp
• To 1 teaspoon cayenne or a mild chile powder such as kashmiri or½ tsp
  such as kashmiri, or to taste
• Water½ cup

Method

1. 1

   Mix together chicken thighs with yogurt, half of garlic, ginger,; then salt in a bowl and reserve for whatever time you’ve got — you can use them right away, in an hour, or up to a day.

2. 2

   In a roomy (4 quarts), heavy pan with a lid, heat oil or ghee. Once hot stir in onions; then cumin seeds, cook 5 minutes, until browned at edges. stir in remaining ginger and garlic and cook one to two minutes more. stir in remaining salt, turmeric, garam masala, coriander, and cayenne or another chile powder cook for two minutes. stir in tomatoes and cook until they begin to break down, 4 minutes. stir in tomato paste, cook for another 2 minutes. stir in chicken and yogurt marinade from bowl, plus water, mix to mix together, and bring to a simmer, stirring. Simmer 25 to 30 minutes over low heat, covered, stirring once or twice to ensure everything is cooking evenly.