Indian · Dinner
Chicken Curry with Roasted Spices
Bone-in chicken thighs simmer in a tomato-onion masala built from whole spices toasted and ground fresh, then bloomed with ginger and garlic. Turmeric, coriander, and garam masala give the gravy depth and warmth. Served with steamed basmati rice, finished with cilantro.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
575Calories
48.5gProtein
28.4gFat
30.2gCarbs
6.5gSugar
4.2gFiber
395mgSodium
285mgChol
8.1gSat Fat
920mgPotassium
130mgCalcium
4.5mgIron
0.9mcgVitamin B12
13mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken thighs dry and trim visible fat; chop the onion, tomato, garlic, and ginger and set aside.
2
Toast
Heat a dry skillet over medium heat; add cumin seeds, coriander seeds, cardamom pods, cinnamon stick, and cloves. Toast 1 to 2 minutes until seeds darken and smell nutty, then grind.
3
Sauté
Heat vegetable oil in a heavy pot over medium heat; add the onion and cook 6 to 8 minutes, stirring occasionally, until deep golden brown at the edges.
4
Bloom
Stir the ground toasted spices, garlic, ginger, turmeric, and chili powder into the pot; cook over medium heat 1 minute until the raw smell fades and oil separates.
5
Simmer
Add the tomato and cook over medium heat 4 to 5 minutes, mashing with a spoon, until it breaks down into a thick paste that pulls away from the pot sides. Add the chicken thighs and coat in the masala; cook over medium-high heat 4 minutes per side until the surface turns opaque and lightly browned. Pour in the water, season with salt, cover, and simmer over low heat 25 minutes, turning once, until the chicken pulls easily from the bone and the gravy thickens.
6
Finish
Stir the yogurt into the pot off the heat until the gravy turns glossy with no streaks remaining.
7
Plate
Spoon the chicken and gravy over the basmati rice and scatter fresh cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g, bone-in chicken thighs, skin removed
- 2 tbsp2 tbsp vegetable oil
- 11 medium onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh ginger
- 22 small tomato
- 2 tsp2 tsp cumin seeds
- 1 tsp1 tsp coriander seeds
- 44 green cardamom pods
- 22 small cinnamon stick
- 44 whole cloves
- 1 tsp1 tsp turmeric powder
- 1 tsp1 tsp chili powder
- 1 tsp1 tsp garam masala
- 1/2 cup120ml water
- 4 tbsp4 tbsp plain yogurt
- salt, to taste
- 2 tbsp2 tbsp fresh cilantro
- 1 1/3 cup220g cooked basmati rice, to serve
