How a Michelin Star Indian Chef Makes Chicken Curry at Home

Ingredients

• 2 pounds Bone-In Chicken Thighs (skinless, trimmed)
• 3 tablespoons Mustard Oil (high smoke point, pungent flavor)
• 1 teaspoon Turmeric Powder (for marinating chicken)
• 1.5 teaspoons Salt (plus pinch for onions)
• 2 pieces Cinnamon Sticks (whole)
• 2 pieces Bay Leaf (whole)
• 4 pods Black Cardamom Pods (whole)
• 4 pods Green Cardamom Pods (whole)
• 10 pieces Black Peppercorns (whole)
• 4 pieces Cloves (whole)
• 2 large Red Onion (coarsely chopped, skin on)
• 2 tablespoons Ginger Garlic Paste (store‑bought or homemade)
• 2 tablespoons Coriander Powder
• 1 teaspoon Kashmiri Chili Powder (mild, bright red)
• 0.5 teaspoon Regular Chili Powder (adjust for heat)
• 2 tablespoons Tomato Paste
• 2 medium Tomatoes (chopped)
• 0.5 cup Plain Yogurt (full‑fat, room temperature)
• 2 cups Water (for deglazing and simmering)
• 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
• 1 teaspoon Garam Masala (add at end for freshness)
• 0.25 cup Fresh Cilantro (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Chop the red onions coarsely, dice the tomatoes, and set aside. Measure all spices, crush the kasuri methi between your palms, and have the yogurt at room temperature.

   Time: PT10M

2. Marinate Chicken

   Pat the chicken thighs dry, sprinkle with 1 tsp turmeric and ½ tsp salt, and toss to coat evenly. Let rest while you finish prep.

   Time: PT5M

3. Sear Chicken in Mustard Oil

   Heat 3 tbsp mustard oil in the pot over medium‑high heat until shimmering. Add the chicken thighs skin‑side down, sear 2‑3 minutes until lightly browned, flip and sear the other side 2 minutes. Remove chicken and set aside.

   Time: PT7M

   Temperature: Medium‑High

4. Toast Whole Spices

   In the same oil, add cinnamon sticks, bay leaves, black and green cardamom pods, peppercorns, and cloves. Stir for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium‑High

5. Sauté Onions

   Add the chopped red onions and a pinch of salt. Cook, stirring occasionally, until the onions turn golden translucent, about 5 minutes.

   Time: PT5M

   Temperature: Medium

6. Add Ginger‑Garlic Paste

   Stir in 2 tbsp ginger‑garlic paste and sauté for 2 minutes until the raw aroma disappears.

   Time: PT2M

   Temperature: Medium

7. Incorporate Ground Spices

   Add coriander powder, Kashmiri chili powder, and regular chili powder. Stir continuously for 2 minutes to toast the spices.

   Time: PT2M

   Temperature: Medium

8. Add Tomatoes and Deglaze

   Mix in tomato paste and the chopped tomatoes. Pour in 1 cup water to deglaze, scraping up any browned bits. Cook for 3 minutes until the tomatoes soften.

   Time: PT3M

   Temperature: Medium

9. Stir in Yogurt

   Reduce heat to low, then whisk in ½ cup plain yogurt until fully incorporated. Ensure the mixture is not boiling to avoid curdling.

   Time: PT2M

   Temperature: Low

10. Simmer Chicken

    Return the seared chicken pieces to the pot, add the remaining 1 cup water, cover, and simmer on low‑medium heat for 15 minutes, or until the chicken is cooked through and tender.

    Time: PT15M

    Temperature: Low‑Medium

11. Finish with Aromatics

    Stir in crushed kasuri methi, garam masala, and chopped cilantro. Cook uncovered for another 2 minutes to meld flavors.

    Time: PT2M

    Temperature: Low

12. Serve

    Transfer the curry to a serving bowl. Serve hot with warm roti, naan, or steamed basmati rice. Garnish with extra cilantro and sliced green chilies if desired.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

12g

Fat

20g

Fiber

2g