North Indian Chicken Curry

Ingredients

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

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