60 minutes
A rich and flavorful chicken curry with slivered almonds, perfect for a hearty meal.
tablespoons
tablespoons
Cumin Seeds
teaspoons
Cinnamon Sticks, 2 inches long
each
Large White Onion, finely chopped
each
Ginger, peeled and grated or minced
0.25 inches
Garlic, peeled and crushed
cloves
Green Cayenne Pepper, stemmed, seeded, and cut into half-moons
each
to taste
cups
tablespoons
teaspoons
Turmeric Powder
teaspoons
Whole-Milk Yogurt
tablespoons
Skinless, Boneless Chicken Thighs, cut into 1-inch chunks
0 lb
tablespoons
teaspoons
Ground Cayenne Pepper, to taste
pinches
1. Prepare the heating mixture
Heat 2 tablespoons of unsalted butter or ghee and 1 tablespoon of canola oil in a large Dutch oven over medium heat. The mixture is ready when hot and shimmering.
2. Add spices
Add 1 teaspoon of cumin seeds and 2 cinnamon sticks to the hot fat and cook for 1-2 minutes until aromatic.
3. Cook the onions
Add 2 finely chopped large white onions to the pot. Cook for 15-20 minutes, stirring occasionally until they turn golden brown.
4. Prepare the paste
Make a coarse paste by smashing together 2.5 inches of peeled and grated ginger, 6 crushed garlic cloves, 2 stemmed, seeded, and cut green cayenne peppers, and a pinch of kosher salt using a mortar and pestle or knife. Add the paste to the pot and cook for about 2 minutes.
5. Add tomatoes and spices
Pour in 0.75 cup of puréed tomatoes and stir, cooking for 2-3 minutes. Add 2 tablespoons of tomato paste, 1.5 teaspoons of ground cumin, 0.5 teaspoons of ground turmeric, and a pinch of kosher salt, stirring them into the mixture.
6. Incorporate yogurt
Slowly incorporate 3 tablespoons of whole-milk yogurt into the sauce, whisking continuously to prevent curdling. Let the sauce begin to bubble.
7. Add chicken
Add 1.75 pounds of skinless, boneless chicken thighs cut into 1-inch chunks to the pot. Lower the heat, cover, and let it cook gently for 30 minutes.
8. Finish the curry
Add 3 tablespoons of slivered almonds, 1 teaspoon of garam masala, and a pinch of ground cayenne pepper. Cook for an additional 5 minutes.
Replace chicken with lamb, beef, or pork, and adjust cooking time accordingly to ensure the meat is tender. For a vegetarian option, use chickpeas, lentils, or paneer (Indian cheese) and cook until warmed through or tender. For a pescatarian twist, add in fish or shrimp towards the end of the cooking process to prevent overcooking.
Try using bone-in, skin-on chicken thighs instead of breast for a richer flavor. Alternatively, lamb or beef can be substituted for chicken for an entirely new take on the curry.
Include spinach or kale at the end of cooking for a green, nutrient-packed variation. Add sweet potatoes or butternut squash for a hearty, comforting version.
Introduce vegetables like bell peppers, sweet potatoes, or spinach to add color and nutrition. Roasting these vegetables before adding them to the curry can provide an additional layer of flavor.
Introduce a new spice to the mix, such as star anise or cardamom, to add depth. You could also try a pre-made spice blend like garam masala or tandoori masala for a different aromatic profile.
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