As requested. 🙂
I tested this recipe several times. I also tested the difference between marinating overnight and no marination at all. MARINATE it! So worth it. When you don’t marinate it, something is lacking. The overnight marinating makes the flavor so much more rich – and the yogurt tenderizes. Otherwise, the chicken just tastes blank and is a bit chewy.
The more uncommon spices are also a critical piece of this. Fenugreek leaves and seeds give it that special flavor of Indian food. Kashmiri chili is both warming and just the right color. Whole spices have a different flavor when cooked than do ground spices so that is why both are used. Ghee can be substituted with coconut oil.
Friday’s Chicken Curry
Tried, tested, Eric-approved. Years in the making, just for you.
Equipment
- 2 Disposable gloves For massaging the marinade, because the turmeric stains a bit.
Ingredients
- 2 lbs Chicken thighs, boneless
- 4 Onions, sliced lengthwise
- 1 bunch Fresh Coriander leaf
Marinade
- 1.5 cups Yogurt
- 2 tbsp Coriander powder
- 2 tbsp Cumin powder
- 1 tbsp Kashmiri Chili
- 2 tbsp Tumeric Powder
- 2 tbsp Ginger paste
The Curry
Powdered spices
- 2 tbsp Coriander powder
- 2 tbsp Cumin powder
- 1 tbsp Kashmiri Chili
- 2 tbsp Turmeric
- 2 tbsp Garam Marsala
Whole Spices
- 1 tbsp Coriander
- 1 tbsp Cumin
- 2 tbsp Fenugreek
Aromatics
- 2 tbsp Garlic paste
- 2 tbsp Ginger paste
- 2 tbsp Tomato paste
- 1 Large handful Fenugreek leaves (Kasuri Methi)
- 3 tbsp Curry leaves
Tadka Spices
- 2 tbsp Black mustard seed
- 1 tbsp Coriander seed
- 1 tbsp Cumin seed
Additional Ingredients
- Ghee for frying
- Salt to taste
- 2 tbsp Lemon juice
Instructions
Marinade
- Plan on an overnight marinade.
- Trim excessive fat/skin off chicken.
- Get your gloves and place the chicken, yogurt, and spices in a bowl. Add a generous pinch of salt.
- Massage the yogurt and spices into the chicken.
- Cover and refrigerate.
Make the Curry
- Create a mise en place by slicing the onion, preparing the garlic and ginger pastes, and setting aside the whole and the powdered spices. Keep the whole vs. powdered spices separated. Get the chicken out of the refrigerator so it starts coming up to room temperature.
- In a large heavy pot, melt enough ghee to coat the bottom of the pan and saute the onion on medium-low with a dash of salt. Cook until they get quite browned. Be careful not to scorch them. If you run out oil, you can add a bit of water to prevent burning. The browning on the onion is critical to the flavor and color of the curry.
- Add a touch more ghee and the whole spices. Toss with the onion and toast them for just 1 minute in the ghee. Sizzle but be careful not to burn.
- Add in a generous pinch of salt and powdered spices and toss with the onions and whole spices. Cook for just 1 minute. If you think your pan is too dry, add a splash of water.You will start to see the color of the ingredients in your pot darken and become "currylike".
- Now, add the aromatics: ginger, garlic, tomato. Cook again for just 1 minute.
- Add the chicken, including the marinade. Mix everything well, and turn your burner to low. Add 1/3 cup water. Scrape up the flavorful bits of frond on the bottom of your pan.
- Add the fenugreek and curry leaves. Add lid and let simmer at the very lowest your stove can go. Cook for about 45 minutes.
- Remove lid and add salt if needed. If you find that there is too much water or it is runny, remove the lid and let the sauce reduce until you have a thick curry. On the off-chance it is too thick, add a touch of water or broth.
The Tadka
- The curry is finished by frying some spices in ghee separately and adding it to the top.
- In a small pan, add about 2 tbsp of ghee and let it heat on a medium flame. When it releases a small whiff of smoke, add in the tadka spices. Let it sizzle until they start to pop.
- Pour this over the curry and mix in.
Finishing
- Add chopped coriander leaves and the lemon juice.