Chicken Curry – One-Pot Wonder

Step 1: Prepare the Marinade

In a large bowl, combine 1 cup Greek yogurt, 1 tbsp Kashmiri red chili powder, 1 tsp turmeric powder, 1 tbsp ginger garlic paste, and 1 tsp salt. Mix thoroughly with your hands until well combined and the marinade has a thick, creamy consistency.

Step 2: Marinate the Chicken

Add 1.5 lbs chicken thighs and drumsticks (bone-in) to the marinade. Coat the chicken pieces completely with the marinade, ensuring they are well covered. Cover the bowl and refrigerate for 35-40 minutes (or up to 2 hours) to tenderize and flavor the chicken.

Step 3: Toast Whole Spices

Place a wide, heavy-bottomed stainless steel skillet on the stove and turn the heat to medium-high. Add 2 tbsp ghee to the cold pan. Add 1 tsp cumin seeds, 2 bay leaves, 1 cinnamon stick, 3-4 green cardamom pods, 1 black cardamom pod, and 3-4 cloves to the pan. Allow the ghee to gradually heat up and the spices to slowly release their flavors, stirring occasionally, until the ghee starts to smoke slightly (around 3:59).

Step 4: Sauté Onions

Add 1.5 cups finely chopped onions to the pan. Add 1 tsp salt. Sauté the onions on high heat, stirring continuously, for 7-8 minutes until they are golden brown and all moisture has evaporated. This step is crucial for building flavor and color.

Step 5: Add Ginger & Green Chiles

Add 1/2 cup finely chopped ginger and green chiles to the caramelized onions. Sauté for 1-2 minutes, stirring constantly, until the raw smell of ginger and chiles dissipates.

Step 6: Add Powdered Spices

Add 1 tbsp Kashmiri red chili powder and 1 tbsp cumin powder to the pan. Stir to combine with the onion mixture. Add 1/4 cup water to deglaze the pan and prevent the spices from burning. Stir well until a thick paste forms.

Step 7: Cook Tomatoes

Add 1.5 cups finely chopped tomatoes to the pan. Cook on high heat for 5-7 minutes, stirring frequently, until the tomatoes break down into a pulp and the oil separates from the masala. The acidity from the tomatoes will help deglaze the pan.

Step 8: Add Marinated Chicken

Add the marinated chicken pieces to the masala in the pan. Sauté the chicken with the marinade and masala, stirring to coat the chicken and allow the yogurt to break down. Rinse the marinade bowl with 1 cup water and add it to the pan to incorporate all remaining flavors.

Step 9: Braise the Chicken

Add 1 tsp salt to the curry. Cover the pan with a lid and let it cook for 15-20 minutes on medium heat. This allows the bones to release their flavor into the gravy and the chicken to cook through. The fat (tari) should surface back to the top, indicating the chicken is cooked and the curry is ready.

Step 10: Finish the Curry

Sprinkle 1 tsp garam masala over the chicken curry. Add 1 tbsp dried fenugreek leaves (crushed between palms) for depth and a bitter umami flavor. Pour in 1/4 cup cream to make the curry rich and velvety. Squeeze in 1/2 lemon for a touch of acidity. Garnish with 1/4 cup chopped coriander leaves (cilantro) and 1 tbsp julienned fresh ginger.

Step 11: Serve

Serve the chicken curry hot with plain Jeera rice (cumin rice). The chef recommends eating with hands, mixing the rice and curry for the best experience.

• Marinate chicken for at least 35-40 minutes (up to 2 hours) for optimal flavor and tenderness.

• Use bone-in chicken thighs and drumsticks for juiciness and to impart more flavor to the curry.

• Start toasting whole spices in cold ghee to gradually release their flavors and infuse the fat.

• Caramelize onions thoroughly until golden brown; this is a crucial step for building deep flavor and color in the curry.

• Deglaze the pan with water and tomatoes to scrape up all the flavorful fond stuck to the bottom.

• Add garam masala at the very end as a finishing spice to enhance the fragrance and overall flavor.

• Look for 'tari' (oil separating and rising to the top) as a visual cue that the curry is perfectly cooked and the flavors have melded.

• Traditional Indian dahi can be used instead of Greek yogurt for the marinade.

• Store-bought ginger-garlic paste is a convenient alternative to making it fresh.

• Chicken breast is not recommended for this braised dish as it tends to overcook and become dry.