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 the bone-in chicken thighs into smaller pieces. Add ground turmeric to the chicken and mix thoroughly with your hands until all pieces are coated. 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 turmeric-coated chicken pieces to the hot oil. Sear the chicken on one side until it gets a little color, then flip and sear the other side. Remove the chicken 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 4: Temper Whole Spices

To the same oil in the pot, add the whole spices: cinnamon stick, bay leaf, black cardamom pods, green cardamom pods, black peppercorns, and whole cloves. Sauté for a couple of minutes until fragrant, imparting their aroma and flavor into the oil.

Step 5: Sauté Onions

Add the diced red onions to the pot and a pinch of kosher salt. Cook, stirring occasionally, until the onions become translucent and start to brown, about 8-10 minutes. The salt will help draw out moisture from the onions.

Step 6: Add Ginger-Garlic Paste

Once the onions are translucent and slightly browned, add the ginger and garlic paste. Stir well and cook for 2-3 minutes until the raw smell of ginger and garlic disappears and it becomes fragrant.

Step 7: Add Ground Spices and Tomatoes

Add ground coriander and red chili powder (Kashmiri) to the pot. Stir and sauté for about 1 minute. Then, add the tomato paste and diced plum tomatoes. Stir everything together. Add a touch of water to deglaze the pan if it's too hot, then continue to cook until the oil starts to separate from the mixture, indicating the tomatoes are cooked down.

Step 8: Incorporate Yogurt

Reduce the heat to low. Add the Dahi (Indian yogurt) to the pot and stir continuously until fully incorporated and smooth. The yogurt adds a silky texture and a nice tart flavor to the curry. Increase heat back to medium-low.

Step 9: Simmer Chicken

Return the seared chicken pieces to the pot. Add 1/2 to 1 cup of water, ensuring the chicken is partially submerged in the gravy. Cover the pot with a lid and let the chicken simmer for about 10-15 minutes, or until cooked through and tender.

Step 10: Finish with Aromatics

After simmering, 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 11: Serve

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

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

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

• The Garam Masala spice blend can vary from house to house, allowing for personal customization.

• Curries in Southern India often use coconut milk, mustard seeds, and curry leaves, differing from the Northern style.

• The amount of red chili powder can be adjusted to your preference for spice level.