Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken thighs (or boneless skinless whole cut-up chicken)
- 1 large or small-medium onion, chopped
- 5 medium fresh tomatoes, chopped
- 1 tbsp minced garlic (5-7 cloves)
- 1 tbsp minced ginger (about one fat inch)
- 1 inch fresh ginger, julienned (for garnish)
- 1 tbsp chopped cilantro (for garnish)
Oils and Fats
- 2 tbsp avocado or any neutral oil
- 1 tbsp ghee (optional)
Spices and Seasonings
- ½ tsp ground turmeric
- 2 heaped tsp ground coriander
- 1 tsp ground cumin
- ½-1 tsp ground chili powder (adjust to taste or omit for mild flavor)
- 1-2 small Thai chilies, slit (for hot curry, chop the chilies)
- 1 tsp sea salt or as needed
- ½ tsp black pepper
- ¼ tsp garam masala (optional)
- 1 tbsp Kasuri methi (dried fenugreek leaves, crushed between your palms)
Instructions
- Heat the pan and sauté onions: Warm a heavy-bottomed wok or sauté pan over medium heat. Add avocado oil and ghee. Once the oil is hot, add the chopped onions and sauté until they are lightly browned around the edges, about 5-7 minutes. Add the minced garlic, minced ginger, and slit green chilies, and sauté for another minute until fragrant.
- Cook the chicken: Add the cubed chicken thighs along with ½ teaspoon of salt to the pan. Sauté on high heat for 5 minutes, stirring occasionally. The chicken pieces will begin to change color from pink to pale white and stop releasing water.
- Add spices and tomatoes: Reduce the heat to medium and add the chopped tomatoes, turmeric, ground cumin, ground coriander, red chili powder, black pepper, garam masala (if using), and the remaining salt. Sauté this mixture for another minute to combine the flavors.
- Simmer the chicken curry: Once the curry starts to bubble, reduce the heat to medium-low, cover the pan, and cook the chicken for 20 minutes, stirring occasionally. If using bone-in chicken, cook for an additional 7-8 minutes until fully cooked and tender.
- Reduce and thicken the curry: Uncover the pan and increase the heat to high. Sauté for 7-8 minutes to reduce the moisture and thicken the curry, which will also give it a glossy shimmer.
- Finish and garnish: Turn off the heat, taste, and adjust salt if needed. Garnish with julienned fresh ginger, crushed dried fenugreek leaves (Kasuri methi), and chopped cilantro. Give the curry a final stir and serve hot with naan, chapati, roti, or basmati rice.
Notes
- You can use bone-in chicken by adjusting the cooking time accordingly (add an extra 7-8 minutes of cooking time).
- Adjust the chili powder and fresh chilies according to your preferred spice level.
- Ghee is optional but adds a rich flavor to the curry.
- Kasuri methi adds a distinctive aroma and flavor; if unavailable, you can omit it.
- For a milder curry, omit fresh Thai chilies and reduce chili powder.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
