Last night I made the following, it had been on my to do list since 2005! We really enjoyed but I would love to know your favorites...
Didn’t use cilantro, didn’t make garam masala and cut up a whole chicken. Used only some seeds from pepper to keep mild/moderate.
North Indian Chicken Curry
serves 5 to 6
*This is a moderately spicy curry. If you're sensitive to heat, cut back on the chiles and cayenne.
2 Tbsp canola or peanut oil
2 cups finely chopped onions (from 2 medium onions)
1 cup plain nonfat yogurt, at room temperature
1 tsp cornstarch
1 Tbsp minced fresh ginger
1 Tbsp minced garlic
1 to 2 hot fresh green chiles (preferably serranos, minced)
4 lbs bone-in chicken thighs (10-12), skin and excess fat removed
1 Tbsp ground corriander
1 1/2 tsp ground cumin
3/4 tsp turmeric
3/4 tsp cayenne
1 28-oz can whole peeled tomatos, chopped, with their juices
1/2 cup chopped fresh cilantro leaves; more for garnish
2 tsp kosher salt; more to taste
1 1/2 tsp garam masala *(see recipe below)
Heat the oil in a Dutch oven or a deep, wide saucepan set over med-high heat. Add the onions and stir to coat them with the oil. Spread them in an even layer and cook for 2 minutes. Stir well, rearrange in an even layer again, and cook for 2 minutes; the onions should have begun to brown at the edges. Reduce the heat to medium and cook, stirring occasionally, until the onions are a rich brown, another 10-12 minutes. Lower the heat if necessary so the onions carmelize but don't burn.
Meanwhile, put the yogurt in a small bowl, stirring until it's creamy. Add the cornstarch and mix well.
Add the ginger, garlic, and chiles to the onions. Cook over medium heat, stirring frequently, for 2 minutes so they meld with the onions. Add all the chicken thighs and cook, stirring occasionally, until they lose their raw colour and begin to brown, 5-6 minutes. Lower the heat to med-low and add the coriander, cumin, turmeric, and cayenne. Cook for 2 minutes, stirring frequently and scraping the bottom of the pan.
Add the tomatos and their juices, the yogurt mixture, the chopped cilantro, and the salt. Stir well, cover with a tight-fitting lid, and bring to a boil. Lower the heat and simmer until the chicken is cooked through, 20-25 minutes. Remove from the heat and taste for salt.
To serve, sprinkle on the garam masala, transfer to a serving dish, and garnish with more chopped cilantro.
*Garam Masala
Yield: 1 T
3/4 tsp coriander seeds (or 3/4 tsp ground)
1/2 tsp cumin seeds (or 3/4 tsp ground)
10 black peppercorns (or 1/8 tsp finely ground)
1-inch stick cinnamon (or 1/2 tsp ground)
4 to 5 whole green cardomom pods (or 1/4 tsp ground)
4 whole cloves (or 1/8 tsp ground)
Toast the coriander and cumin in a dry skillet until aromatic. Put them in a spice grinder or coffee mill, add all remaining ingredients, and grind to a powder.
From Fine Cooking, issue #58
Didn’t use cilantro, didn’t make garam masala and cut up a whole chicken. Used only some seeds from pepper to keep mild/moderate.
North Indian Chicken Curry
serves 5 to 6
*This is a moderately spicy curry. If you're sensitive to heat, cut back on the chiles and cayenne.
2 Tbsp canola or peanut oil
2 cups finely chopped onions (from 2 medium onions)
1 cup plain nonfat yogurt, at room temperature
1 tsp cornstarch
1 Tbsp minced fresh ginger
1 Tbsp minced garlic
1 to 2 hot fresh green chiles (preferably serranos, minced)
4 lbs bone-in chicken thighs (10-12), skin and excess fat removed
1 Tbsp ground corriander
1 1/2 tsp ground cumin
3/4 tsp turmeric
3/4 tsp cayenne
1 28-oz can whole peeled tomatos, chopped, with their juices
1/2 cup chopped fresh cilantro leaves; more for garnish
2 tsp kosher salt; more to taste
1 1/2 tsp garam masala *(see recipe below)
Heat the oil in a Dutch oven or a deep, wide saucepan set over med-high heat. Add the onions and stir to coat them with the oil. Spread them in an even layer and cook for 2 minutes. Stir well, rearrange in an even layer again, and cook for 2 minutes; the onions should have begun to brown at the edges. Reduce the heat to medium and cook, stirring occasionally, until the onions are a rich brown, another 10-12 minutes. Lower the heat if necessary so the onions carmelize but don't burn.
Meanwhile, put the yogurt in a small bowl, stirring until it's creamy. Add the cornstarch and mix well.
Add the ginger, garlic, and chiles to the onions. Cook over medium heat, stirring frequently, for 2 minutes so they meld with the onions. Add all the chicken thighs and cook, stirring occasionally, until they lose their raw colour and begin to brown, 5-6 minutes. Lower the heat to med-low and add the coriander, cumin, turmeric, and cayenne. Cook for 2 minutes, stirring frequently and scraping the bottom of the pan.
Add the tomatos and their juices, the yogurt mixture, the chopped cilantro, and the salt. Stir well, cover with a tight-fitting lid, and bring to a boil. Lower the heat and simmer until the chicken is cooked through, 20-25 minutes. Remove from the heat and taste for salt.
To serve, sprinkle on the garam masala, transfer to a serving dish, and garnish with more chopped cilantro.
*Garam Masala
Yield: 1 T
3/4 tsp coriander seeds (or 3/4 tsp ground)
1/2 tsp cumin seeds (or 3/4 tsp ground)
10 black peppercorns (or 1/8 tsp finely ground)
1-inch stick cinnamon (or 1/2 tsp ground)
4 to 5 whole green cardomom pods (or 1/4 tsp ground)
4 whole cloves (or 1/8 tsp ground)
Toast the coriander and cumin in a dry skillet until aromatic. Put them in a spice grinder or coffee mill, add all remaining ingredients, and grind to a powder.
From Fine Cooking, issue #58
