North Indian Chicken Curry

Thick gravies and a moderate spice level characterize curries from northern India.

SERVES: 5 or 6

INGREDIENTS:

• 2 Tbs. 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 Tbs. minced fresh ginger
• 1 Tbs. minced garlic
• 1 to 2 fresh hot green chiles (preferably serranos), minced
• 4 lb. bone-in chicken thighs (10 to 12), skin and excess fat removed
• 1 Tbs. ground coriander
• 11/2 tsp. ground cumin
• 3/4 tsp. ground turmeric
• 3/4 tsp. cayenne
• 1 28-oz. can whole peeled tomatoes, chopped, with their juices
• 1/2 cup chopped fresh cilantro leaves; more for garnish
• Kosher salt
• 11/2 tsp. garam masala (look for it in the supermarket spice aisle or make your own using the recipe below)

GARAM MASALA:

YIELDS: 1 Tbs.

• 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 1-inch cinnamon stick (or 1/2 tsp. ground)
• 4 or 5 green cardamom pods (or 1/4 tsp. ground)
• 4 whole cloves (or 1/8 tsp. ground)

INSTRUCTIONS:

1. Heat the oil in a Dutch oven or a deep, wide saucepan over medium-high heat. Add the onion and stir to coat with the oil. Spread in an even layer and cook for 2 minutes. Stir well, rearrange in an even layer again, and cook for 2 minutes; the onion should have begun to brown at the edges. Reduce the heat to medium and cook, stirring occasionally, until the onion is a rich brown, another 10 to 12 minutes. Lower the heat if necessary so the onion caramelizes but doesn’t burn.
2. Meanwhile, put the yogurt in a small bowl, stirring until it’s creamy. Add the cornstarch and mix well.
3. Add the ginger, garlic, and chiles to the onion. Cook over medium heat, stirring frequently, for 2 minutes so they meld with the onion. Add all the chicken thighs and cook, stirring occasionally, until they lose their raw color and begin to brown, 5 to 6 minutes. Lower the heat to medium low and add the coriander, cumin, turmeric, and cayenne. Cook for 2 minutes, stirring frequently and scraping the bottom of the pan.
4. Add the tomatoes and their juices, the yogurt mixture, the chopped cilantro, and 2 tsp. 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 to 25 minutes. Remove from the heat and taste for salt.
5. To serve, sprinkle on the garam masala, transfer to a serving dish, and garnish with cilantro.

GARAM MASALA:

1. In a dry skillet, toast the coriander and cumin until aromatic. Put them in a spice grinder or a coffee mill, add all the remaining ingredients, and grind to a powder.

NOTE:

• This recipe makes enough for a few chicken curry recipes; stored in an airtight container, it will keep for up to 4 months.