Ingredients
Chicken
- 6 pounds bone-in, skinless chicken drumsticks and thighs
- 1 teaspoon kosher salt, plus more for seasoning chicken and curry sauce
Spice and Aromatics
- 4 jalapeños, coarsely chopped with some seeds
- 2 dried red chiles, broken
- 2 large onions, coarsely chopped
- 8 large garlic cloves, finely chopped
- 1 (3-inch) piece of ginger, peeled and sliced crosswise into paper-thin rounds
Spices
- 2 tablespoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground fenugreek seeds
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon paprika
Other Ingredients
- 1/4 cup vegetable oil, divided
- 2 pounds tomatoes, chopped
- 1 cup chopped cilantro, plus cilantro leaves for garnish
- 1/2 cup plain yogurt
- 1/4 cup water, if needed
- Garam masala, for sprinkling
Instructions
- Gather Ingredients: Collect all the necessary ingredients to ensure a smooth cooking process.
- Brown Chicken: Heat 2 tablespoons of vegetable oil in a large, deep skillet over high heat. Season the chicken pieces generously with kosher salt. Add the chicken to the skillet and brown each side until golden, approximately 3 minutes per side. Remove chicken and set aside.
- Sauté Aromatics: Add the remaining 2 tablespoons of oil to the skillet. Add chopped jalapeños and broken dried red chiles, cooking over moderately high heat for about 30 seconds until they begin to sizzle. Then add chopped onions, garlic, and ginger, stirring occasionally and cooking until the mixture turns deep brown, about 8 minutes.
- Puree Spice Mixture: Transfer the sautéed onion mixture into a food processor. Add ground coriander, cumin, fenugreek seeds, cinnamon, cloves, freshly grated nutmeg, paprika, and 1 teaspoon of salt. Puree until a smooth spice paste forms.
- Add Tomato Cilantro Puree: Pour the pureed spice mixture back into the skillet. In the food processor, add chopped tomatoes and cilantro, then puree until smooth. Set this aside for the next step.
- Simmer Chicken in Sauce: Return the browned chicken pieces and any accumulated juices to the skillet with the spice mixture. Cook over moderate heat, stirring occasionally, until the onion sauce begins to stick to the pan, about 8 minutes.
- Incorporate Yogurt and Tomato Puree: Stir the plain yogurt into the skillet, then add the pureed tomato and cilantro mixture. Reduce the heat to moderately low and let the curry simmer gently. Turn the chicken occasionally, cooking until the meat is tender and fully cooked, about 50 minutes. If the sauce becomes too thick during cooking, add up to 1/4 cup of water to thin it.
- Season and Serve: Adjust seasoning with additional salt as needed. Transfer the chicken to a serving platter and pour the curry sauce over the top. Sprinkle generously with garam masala and garnish with fresh cilantro leaves before serving.
Notes
- Use bone-in, skinless chicken thighs and drumsticks for the best flavor and moisture.
- Adjust the number of jalapeños and dried chiles according to your preferred spice level.
- Pureeing the onions and spices creates a smooth, richly flavored sauce.
- Simmering the chicken slowly ensures tenderness and allows the flavors to meld beautifully.
- Add water gradually if the sauce thickens too much during cooking to maintain a nice consistency.
- Garnish with fresh cilantro and garam masala for a final authentic touch.
- Prep Time: 40 mins
- Cook Time: 50 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
