New Delhi Chicken Curry

Step 1: Chop Red Onions

Finely chop the red onions. You don't need to be too fancy with the cutting as they will cook down in the pot.

Step 2: Chop Plum Tomatoes

Dice the plum tomatoes. Chopping them gives more body to the curry.

Step 3: Prepare Chicken Thighs

Cut the bone-in chicken thighs into smaller pieces. The bone marrow will provide a more intense chicken flavor to the curry.

Step 4: Marinate Chicken with Turmeric

Add ground turmeric to the chicken pieces and mix well with your hands to coat evenly. This gives a nice color to the chicken.

Step 5: Heat Mustard Oil

Pour mustard oil into a pot and heat it on an induction cooktop until it starts to smoke. Mustard oil has a pungent aroma and a high smoke point.

Step 6: Sear Chicken

Carefully place the turmeric-coated chicken pieces into the hot mustard oil. Sear one side until lightly colored, then flip and sear the other side. Once seared, remove the chicken pieces from the pot and set aside on a wire rack. Ensure no small pieces of chicken are left in the pot to prevent burning.

Step 7: Sauté Whole Spices

In the same oil, add the whole spices: cinnamon sticks, bay leaves, black cardamom pods, green cardamom pods, black peppercorns, and whole cloves. Sauté for a few seconds to release their aromas and flavors, building layers of flavor for the curry.

Step 8: Sauté Onions

Add the chopped red onions to the pot and sprinkle with a pinch of kosher salt. Sauté the onions until they become translucent and the oil starts to separate from them.

Step 9: Add Ginger Garlic Paste

Once the onions are translucent, add the ginger and garlic paste. Sauté for a couple of minutes until fragrant.

Step 10: Add Ground Spices

Add the ground coriander, red chile powder (adjust to your spice preference), and Kashmiri chile powder to the pot. Sauté for a couple of minutes, stirring constantly.

Step 11: Cook Tomatoes

Stir in the tomato paste and chopped plum tomatoes. If the pan is very hot, add a touch of water to deglaze. Cook until the water eventually evaporates and the oil separates from the tomato mixture, indicating it's well cooked.

Step 12: Incorporate Yogurt

Reduce the heat to ensure the pot is not too hot. Add the Indian yogurt (dahi) and stir continuously until it is fully incorporated into the curry base and the mixture is silky smooth. This adds a nice tart and citric flavor.

Step 13: Simmer Chicken

Add the seared chicken pieces back into the pot. Pour in water, stir everything together, then cover the pot with a lid and let the chicken simmer until cooked through.

Step 14: Add Finishing Aromatics

After simmering for a few minutes, open the lid and check on the curry. Finish by adding kasoori methi (dried fenugreek leaves), crushing them between your palms to release their flavor, and garam masala. Stir well to combine. Adding garam masala at the end ensures its freshness.

Step 15: Stir in Cilantro

Stir in fresh chopped cilantro to complete the chicken curry.

Step 16: Serve with Roti

Ladle the finished chicken curry into a serving bowl. Serve it alongside warm roti (Indian flatbread).

Step 17: Garnish

Garnish the plate with raw sliced red onions and whole green Thai chiles for an added crunch and different flavor profile.

Step 18: Enjoy by Hand

To eat, rip a piece of roti, use it to tear off a piece of chicken, and scoop up a nice big handful of gravy. Enjoy the dish with your hands, as is traditional.

• Most mustard oils are not FDA-approved as edible in the US due to high erucic acid content. Yandilla is an FDA-approved brand, or use neutral oil.

• Add a touch of water to deglaze the pan if it gets too hot while cooking the tomato paste and tomatoes.

• Ensure the pot is not too hot when adding yogurt to prevent it from breaking.

• Add garam masala at the end of cooking to preserve its fresh, aromatic flavor.

• Southern Indian curries often use coconut milk, mustard seeds, curry leaves, and tamarind instead of mustard oil and yogurt.

• Each household in India makes their own version of curry with their unique touch.