Restaurant Style Chicken Curry

Name: Restaurant Style Chicken Curry
Prep time: 15 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Indian
Ingredients: 2 lb Chicken Thigh (2 pounds boneless skinless chicken thighs (cut into bite-size pieces)); 3 tbsp Clarified Butter (3 tablespoons ghee (divided)); 1 tsp Mustard Seeds (1 teaspoon mustard seeds); 1 piece Red Onion (1 large red onion (finely diced (nearly minced))); 6 cloves Garlic (6 cloves garlic (grated or very finely minced)); 2 tbsp Ginger (2 tablespoons fresh ginger (grated or very finely minced)); 2 pieces Roma Tomato (2 Roma tomatoes (finely diced (or 1 cup crushed tomatoes))); 2 pieces Serrano Pepper (2 serrano chiles (slit lengthwise)); 1 ½ tbsp Curry Powder (1½ tablespoons curry powder); 1 tsp Ground coriander (1 teaspoon ground coriander); 1 tsp Cumin Powder (1 teaspoon ground cumin); ½ tsp Ground Turmeric (½ teaspoon turmeric); 1 pinch Cinnamon (1 pinch cinnamon); 1 ½ cup Water (1½ cups water or chicken stock); ½ cup Yogurt (½ cup plain yogurt (full-fat)); ¼ cup Coconut Milk (¼ cup coconut milk (optional)) — optional; ½ tsp Garam Masala (½ teaspoon garam masala); 0 pieces Table Salt (salt (to taste)); 0 pieces Basmati Rice (steamed basmati rice); 0 pieces Cilantro (fresh cilantro (chopped))

Restaurant Style Chicken Curry - Main Course (Indian)

65 minIndian

Servings4

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Egg Free

Ingredients

For 4 servings

Chicken Thigh2 lb · 2 pounds boneless skinless chicken thighs (cut into bite-size pieces)
Clarified Butter3 tbsp · 3 tablespoons ghee (divided)
Mustard Seeds1 tsp · 1 teaspoon mustard seeds
Red Onion1 piece · 1 large red onion (finely diced (nearly minced))
Garlic6 cloves · 6 cloves garlic (grated or very finely minced)
Ginger2 tbsp · 2 tablespoons fresh ginger (grated or very finely minced)
Roma Tomato2 pieces · 2 Roma tomatoes (finely diced (or 1 cup crushed tomatoes))
Serrano Pepper2 pieces · 2 serrano chiles (slit lengthwise)
Curry Powder1 ½ tbsp · 1½ tablespoons curry powder
Ground coriander1 tsp · 1 teaspoon ground coriander
Cumin Powder1 tsp · 1 teaspoon ground cumin
Ground Turmeric½ tsp · ½ teaspoon turmeric
Cinnamon1 pinch · 1 pinch cinnamon
Water1 ½ cup · 1½ cups water or chicken stock
Yogurt½ cup · ½ cup plain yogurt (full-fat)
Coconut Milk¼ cup · ¼ cup coconut milk (optional) · optional
Garam Masala½ tsp · ½ teaspoon garam masala
Table Salt0 pieces · salt (to taste)
Basmati Rice0 pieces · steamed basmati rice
Cilantro0 pieces · fresh cilantro (chopped)

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Steps

1Season chicken
2Pat 2 pounds chicken thighs dry with paper towels; season lightly with salt. Heat 1½ tablespoons ghee in wide pot or deep skillet over medium-high heat.
3Brown chicken in batches until just golden on outside — not cooked through. Remove and set aside.
4Toast mustard seeds
5Add remaining 1½ tablespoons ghee to same pot. Add 1 teaspoon mustard seeds; let pop, about 30 seconds.
6Add onion and pinch of salt. Cook 8–10 minutes, stirring often, until deeply softened and lightly golden. Do not rush this step.
7Add garlic and ginger; cook 30–60 seconds until fragrant.
8Add tomatoes and spices
9Add tomatoes, serrano chiles, 1½ tablespoons curry powder, 1 teaspoon coriander, 1 teaspoon cumin, ½ teaspoon turmeric, and pinch of cinnamon. Cook 5–7 minutes, stirring frequently, until mixture darkens and looks jammy. If mixture sticks, add splash of water and continue cooking.
10Return chicken
11Return browned chicken to pot; stir to coat in spiced base. Add 1½ cups water or chicken stock, scraping up browned bits from bottom of pot.
12Simmer
13Bring to simmer, then reduce heat. Simmer uncovered 15–20 minutes, stirring occasionally, until sauce is loose and glossy.
14Add yogurt
15Reduce heat to low. Slowly stir in ½ cup plain yogurt, a little at a time. Add ¼ cup coconut milk if using. Simmer gently 3–5 minutes.
16Add garam masala
17Turn off heat. Stir in ½ teaspoon garam masala. Adjust salt. Rest 10 minutes before serving.
18Serve over steamed basmati rice; top with fresh chopped cilantro if desired.