← Nouns Cooking · Indian

Ingredients

• 900 g skinless chicken on the bone (curry cut)
• 1 tbsp ginger-garlic paste, for the marinade
• 1 lime, juiced
• 1½ tsp Salt
• 4 tbsp mustard oil (or other oil)
• 1 tsp Cumin seeds
• 2 Bay leaves
• 1 4 cm cinnamon stick
• 4 green cardamom pods
• 8 black peppercorns
• 4 Cloves
• 3 medium red onions, very finely chopped
• 8 cloves Garlic, crushed
• 3 cm piece Ginger, crushed
• 3 Green chilli, chopped
• 3 Tomato, finely chopped
• ½ tsp Ground turmeric
• 1 tsp Chilli powder
• 1½ tbsp Ground coriander
• 1 tsp Garam masala
• 300 ml hot water
• 1 tbsp Butter
• 1 cm piece ginger, for garnish, cut into thin matchsticks
• 2 tbsp Coriander (cilantro), chopped

Method

1. Mix the chicken with the ginger-garlic paste, lime juice and 1 tsp of the salt and leave for 20 min.
2. Heat the mustard oil in a heavy pan until it just starts to smoke, then turn the heat to medium and let it cool for a moment. Add the cumin, bay leaves, cinnamon, cardamom, peppercorns and cloves and fry for 30 seconds.
3. Add the onions and fry for 12–15 min, stirring often, until deep brown; this slow browning gives the curry its colour and flavour.
4. Add the garlic, ginger and chillies and fry for 2 min, then add the tomatoes, turmeric, chilli powder, coriander and the rest of the salt. Cook for 6–8 min, until the tomatoes melt and oil seeps out at the edges.
5. Add the chicken and fry over medium-high heat for 8–10 min, turning, until the pieces are browned and coated in masala.
6. Pour in the hot water, cover and simmer on low for 15–20 min, until the chicken is tender and reaches 75°C (165°F).
7. Stir in the garam masala and butter, scatter over the ginger and coriander and serve with rotis, naan or jeera rice.

Tips

• Heating mustard oil to smoking tames its raw bite. Mustard is a common allergen.
• Skip the butter (use 1 tbsp oil) for a dairy-free curry.

Sources

Written in our own words after cross-checking these recipes:

My Food Story Ministry of Curry