North Indian Chicken Curry

North Indian Chicken Curry
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  • 4 lb. bone-in chicken thighs (10 to 12), skin and excess fat removed
  • ¾ tsp. cayenne
  • ½ cup chopped fresh cilantro leaves; more for garnish
  • 2 cups finely chopped onions (from 2 medium onions)
  • 1 Tbs. ground coriander
  • 1 Tbs. minced garlic
  • 1 tsp. cornstarch
  • + 9 more ingredients
    • 1-½ tsp. garam masala (homemade or store-bought)
    • 1-½ tsp. ground cumin
    • 2 tsp. kosher salt; more to taste
    • 1 Tbs. minced fresh ginger
    • ¾ tsp. turmeric
    • 2 Tbs. canola or peanut oil
    • 1 to 2 hot fresh green chiles (preferably serranos), minced
    • 1 cup plain nonfat yogurt, at room temperature
    • 1 28-oz. can whole peeled tomatoes, chopped, with their juices

Heat the oil in a Dutch oven or a deep, wide saucepan set over medium-high heat. Add the onions and stir to coat them with the oil. Spread them in an even layer and cook for 2 min. Stir well, rearrange in an even layer again, and cook for 2 min.; the onions should have begun to brown at the edges...

View full recipe at Fine Cooking


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