Ingredients
Murgh curry
- 1 1/2 pounds boneless skinless chicken thighs cut into 1 1/2-inch pieces
- 1 teaspoon kosher salt divided
- 1/3 cup plain whole-milk yogurt
- 3 tablespoons neutral oil or ghee
- 1 teaspoon cumin seeds
- 2 medium yellow onions finely chopped
- 1 tablespoon fresh ginger finely grated
- 4 cloves garlic minced
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper or to taste
- 1 cup crushed tomatoes
- 3/4 cup water plus more as needed
- 1 teaspoon garam masala
- 2 tablespoons chopped cilantro
Equipment
- 1 large heavy-bottomed pot or Dutch oven
- 1 Instant-read thermometer
- 1 wooden spoon
Instructions
Method
- Toss the chicken with the yogurt and 1/2 teaspoon salt. Let it stand while you prepare the onions, up to 20 minutes at room temperature.
- Heat the oil or ghee in a heavy pot over medium heat. Add cumin seeds and cook until fragrant, about 30 seconds. Add onions and the remaining salt. Cook 10 to 12 minutes, stirring often, until deep golden.
- Add ginger and garlic; cook 1 minute. Stir in ground coriander, cumin, turmeric, and cayenne with 2 tablespoons water. Cook 30 seconds, stirring so the spices do not scorch.
- Add crushed tomatoes and cook 5 to 7 minutes, until the mixture thickens and the oil begins to show at the edges.
- Add the chicken and marinade. Stir for 3 minutes, then add 3/4 cup water. Bring to a simmer, cover partially, and cook 18 to 22 minutes, stirring occasionally, until the chicken reaches 165°F (74°C). Add water if the gravy becomes too thick.
- Stir in garam masala and half the cilantro. Taste for salt. Rest 5 minutes, then garnish with the remaining cilantro and serve with rice or flatbread.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 390kcalCarbohydrates: 14gProtein: 35gFat: 22gSaturated Fat: 6gCholesterol: 150mgSodium: 650mgPotassium: 720mgFiber: 3gSugar: 7g
Video
Notes
For a smoother gravy, chop the onions very finely and give them time to brown. Boneless chicken breast can be used, but start checking early because it dries faster than thighs. Refrigerate leftovers within 2 hours and use within 3 to 4 days. Nutrition is an estimate and excludes rice or bread.
