Equipment
Ingredients
Curry Base
- 27 g unsalted butter
- 27 g ghee
- 15 ml vegetable oil
- 2 g cumin seeds
- 2 cinnamon stick, whole
- 200 g yellow onion, finely chopped
- 15 g fresh ginger, grated
- 6 garlic, crushed
- 2 fresh cayenne pepper, stemmed, seeded, and sliced into half-moons
- 5 g fine sea salt
- 220 ml puréed tomatoes
- 33 g tomato paste
- 6 g ground cumin
- 2 g ground turmeric
Chicken and Garnish
- 45 g whole milk yogurt
- 790 g chicken thighs, boneless, skinless, cut into 2.5cm chunks
- 36 g slivered almonds
- 6 g garam masala
- 1 g cayenne pepper powder
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 708 kcal
- Protein
- 38 g
- Carbohydrates
- 17 g
- Fat
- 55 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 669 mg
- Saturated Fat
- 17 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 21 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 230 mg
- Potassium
- 920 mg
- Calcium
- 118 mg
- Iron
- 8.1 mg
- Magnesium
- 84 mg
- Phosphorus
- 420 mg
- Zinc
- 3.4 mg
- Vitamin A
- 133 mcg
- Vitamin C
- 22 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 4.5 mg
- Vitamin K
- 11 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 1.3 mcg
- Thiamin
- 0.23 mg
- Riboflavin
- 0.45 mg
- Niacin
- 10.3 mg
- Folate
- 31 mcg
- Water
- 255 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the butter, ghee, and vegetable oil in a Dutch oven over medium heat until the fats melt and begin to shimmer.
Add the cumin seeds and cinnamon sticks to the hot oil. Stir constantly for 1 to 2 minutes until the seeds are fragrant and slightly darkened.
Add the chopped onions to the pot. Cook, stirring occasionally, for 15 to 20 minutes until the onions reach a deep golden brown color.
While the onions cook, combine the grated ginger, crushed garlic, sliced fresh cayenne peppers, and a pinch of salt in a mortar and pestle. Grind until a coarse paste forms.
Add the ginger-garlic-pepper paste to the browned onions. Cook for 2 minutes while stirring to prevent sticking.
Pour the puréed tomatoes into the Dutch oven. Stir well and cook for 2 to 3 minutes.
Incorporate the tomato paste, ground cumin, ground turmeric, and the remaining salt into the sauce. Stir until the paste is fully integrated.
Slowly whisk the yogurt into the sauce using a wooden spoon. Continue stirring until the mixture is uniform and begins to bubble.
Add the chicken chunks to the sauce. Reduce the heat to low, cover the pot, and simmer for 30 minutes. The chicken should reach an internal temperature of 74°C (165°F).
Stir in the slivered almonds, garam masala, and cayenne pepper powder. Cook for a final 5 minutes before serving hot.
Chef's Notes
- Browning the onions thoroughly is essential for the depth of flavor in the final curry.
- If using a knife instead of a mortar and pestle, mince the aromatics as finely as possible to ensure a smooth sauce.
Storage
Refrigerator: 3 days — Store in an airtight container; flavor develops over time.
Freezer: 2 months — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a saucepan over medium-low heat until steaming, adding a splash of water if the sauce has thickened too much.
Troubleshooting
The sauce is too watery after simmering.
Cause: The chicken released excess moisture or the tomatoes weren't reduced sufficiently.
Fix: Remove the lid and simmer on medium-low for 5-10 minutes to reduce the liquid.
Prevention: Ensure the tomato base is thick before adding chicken.
The yogurt curdled when added to the sauce.
Cause: The sauce was too hot or the yogurt was added too quickly.
Fix: Cannot be fully reversed, but vigorous whisking can help smooth the sauce.
Prevention: Lower the heat and whisk the yogurt in gradually, one spoonful at a time.
Cultural Context
This chicken curry is a variation on the classic Indian "korma" or "makhani" style, known for its rich, creamy, and spiced tomato-based sauce. While specific origins are debated, such dishes are staples in North Indian cuisine and are often enjoyed during family gatherings and celebrations, reflecting a tradition of communal dining and flavorful, comforting food.
