New Delhi Chicken Curry

Step 1: Prepare Onions and Tomatoes

Dice the red onions and plum tomatoes. Set aside in separate bowls.

Step 2: Marinate Chicken

Cut bone-in chicken thighs into smaller pieces if desired. In a bowl, add ground turmeric to the chicken and mix well to coat. Set aside.

Step 3: Sear Chicken

Heat mustard oil in a pot over medium-high heat until it starts to smoke slightly. Carefully add the marinated chicken pieces to the hot oil. Sear the chicken for 1-2 minutes per side until lightly browned. Remove the seared chicken from the pot and set aside, ensuring no pieces are left in the pot to prevent burning.

Step 4: Sauté Whole Spices

In the same oil, add the whole spices: cinnamon stick, bay leaf, black cardamom pods, green cardamom pods, black peppercorns, and whole cloves. Sauté for about 30 seconds until fragrant.

Step 5: Cook Onions

Add the diced red onions to the pot. Add a pinch of kosher salt. Cook the onions for 5-7 minutes, stirring occasionally, until they become translucent and slightly browned.

Step 6: Add Ginger-Garlic Paste

Once the onions are translucent, add the ginger and garlic paste. Cook for 1-2 minutes, stirring constantly, until fragrant.

Step 7: Sauté Ground Spices

Add the ground coriander, red chili powder, and Kashmiri chili powder to the pot. Sauté for about 1 minute, stirring constantly, to toast the spices.

Step 8: Cook Tomatoes and Tomato Paste

Add the tomato paste and diced plum tomatoes to the pot. Stir well. Add a touch of water (about 0.5 cup) to deglaze the pan and help the tomatoes cook down. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the oil starts to separate from the mixture.

Step 9: Incorporate Yogurt

Reduce the heat to low. Add the Dahi (Indian yogurt) to the pot and stir immediately and continuously to combine it smoothly with the curry base. Cook for 2-3 minutes, ensuring the yogurt does not curdle.

Step 10: Simmer Chicken

Return the seared chicken pieces to the pot. Add 1 cup of water and stir to combine. Bring the mixture to a gentle simmer. Cover the pot with a lid and let it simmer for 10-15 minutes, or until the chicken is cooked through and tender.

Step 11: Finish with Aromatics

Remove the lid. Crush the Kasoori Methi (dried fenugreek leaves) between your palms and add it to the curry. Sprinkle in the Garam Masala. Stir well to combine. Finally, stir in the fresh chopped cilantro.

Step 12: Serve

Ladle the New Delhi Chicken Curry into a serving bowl. Serve hot with warm roti, sliced raw red onions, and green Thai chilies on the side for garnish. Enjoy by tearing off pieces of roti and using your hands to scoop up the chicken and gravy.

• Don't worry about precise cutting for onions and tomatoes, as they will cook down in the curry.

• Bone-in chicken thighs provide a more intense chicken flavor due to the bone marrow.

• Mustard oil has a pungent aroma and a higher smoke point than neutral oils, making it ideal for searing.

• Ensure all chicken pieces are removed from the pot before adding whole spices to prevent burning.

• Adding a pinch of salt to onions helps draw out their moisture, aiding in caramelization.

• When adding yogurt, ensure the pot is not too hot to prevent the yogurt from breaking.

• Add garam masala at the end of cooking to preserve its fresh and vibrant flavors.

• Curry recipes vary significantly by region and religion in India; Southern Indian curries, for example, often use coconut milk, mustard seeds, curry leaves, and tamarind.

• Garam masala spice blends are unique to each household, with variations in the types and proportions of roasted spices used.