One-Pot Indian Chicken Curry – North Indian Style

Step 1: Prepare the Marinade

In a large bowl, combine 1 cup full-fat Greek yogurt, 1 tbsp Kashmiri red chili powder, 1 tsp turmeric powder, 2 tbsp ginger garlic paste, and 1 tsp salt. Mix thoroughly with your hands until well combined and smooth.

Step 2: Marinate the Chicken

Add 2 lbs bone-in chicken thighs and drumsticks to the marinade. Mix well with your hands, ensuring all chicken pieces are fully coated. Cover and refrigerate for 35-40 minutes (or up to 2 hours).

Step 3: Prepare the Pan for Masala

Place a wide, heavy-bottomed stainless steel skillet on the stove over medium-high heat.

Step 4: Infuse Ghee with Whole Spices

Add 2 tbsp ghee to the cold pan. Immediately add 1 tsp cumin seeds, 2 bay leaves, 1 cinnamon stick, 2-3 green cardamom pods, 1 black cardamom pod, and 3-4 cloves. Allow the ghee to gradually heat up, slowly infusing the spices. Stir occasionally until the ghee starts to smoke slightly and the spices are fragrant (about 2-3 minutes).

Step 5: Sauté Onions

Add 1 large finely chopped onion to the pan. Add 1/2 tsp salt to help draw out moisture. Sauté the onions on high heat, stirring constantly, for 7-8 minutes until they are golden brown and caramelized, and all moisture has evaporated.

Step 6: Add Ginger and Green Chilies

Add 1 tbsp finely chopped ginger and 1 tbsp finely chopped green chilies to the caramelized onions. Sauté for about 1-2 minutes until the raw smell of ginger and chilies dissipates.

Step 7: Add Powdered Spices and Deglaze

Add 1 tbsp Kashmiri red chili powder and 1 tsp cumin powder to the mixture. Immediately add 1/4 cup water to deglaze the pan and prevent the spices from burning. Stir well, scraping up any fond from the bottom of the pan.

Step 8: Cook Tomatoes

Add 2-3 diced 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 mixture.

Step 9: Add Marinated Chicken

Add the marinated chicken (including any remaining marinade from the bowl) to the masala in the pan. Stir well to coat the chicken with the masala.

Step 10: Add Water and Season

Rinse the marinade bowl with 1/2 cup water and add it to the chicken curry. Stir gently. Add 1/2 tsp salt.

Step 11: Cover and Simmer

Cover the pan with a lid and let the chicken cook for 15-20 minutes on medium-low heat. This allows the bones to release their flavor and the chicken to cook through. The oil should surface back to the top, indicating it's cooked (this is called 'tari').

Step 12: Finish with Garam Masala and Fenugreek

Uncover the pan. Sprinkle 1 tsp garam masala and 1 tsp dried fenugreek leaves over the chicken curry. Stir gently.

Step 13: Add Cream, Lemon, and Garnish

Pour in 1/4 cup cream and add 1/2 tsp salt for final seasoning. Squeeze the juice of 1/2 lemon into the curry. Garnish with 2 tbsp chopped coriander leaves (cilantro) and 1 tbsp julienned ginger.

Step 14: Serve

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

• Marinating the chicken in yogurt helps tenderize the meat and infuse it with flavor.

• Start cooking whole spices in a cold pan with ghee to allow for gradual flavor release and deeper infusion.

• Thoroughly caramelizing the onions is the most crucial step for developing a rich, deep flavor base for the curry.

• Deglaze the pan with a little water immediately after adding powdered spices to prevent them from burning.

• Add garam masala as a finishing spice to preserve its volatile aromatic compounds.

• Using bone-in chicken (thighs and drumsticks) adds more flavor and keeps the meat juicier during the long cooking process.

• For convenience, use store-bought ginger-garlic paste and garam masala.

• Adjust the amount of Kashmiri red chili powder and green chilies to control the spice level.

• Serve with different Indian breads like naan or roti instead of rice.

• For a less rich curry, reduce or omit the final addition of cream.