North Indian Chicken Curry Recipes

Steps:

• Mix yogurt with cornstarch; set aside.
• Heat oil in a Dutch oven or large saucepan set over medium-high heat. Add onions and sauté for about 2 minutes, stirring frequently to ensure even cooking. Arrange onions in even layer in pan, and cook (without stirring) for 2 minutes or until the edges begin to brown slightly. Reduce heat to medium and cook, stirring constantly, for 10 minutes or until onions are caramelized but not burned.
• Add ginger, garlic and chile(s) to the caramelized onions. Cover and cooking over medium heat for 2 minutes, stirring frequently. Add chicken thighs and cook for 5 minutes, stirring occasionally. Lower heat to medium-low and add bay leaf, coriander, cumin, turmeric and cayenne, and cook for 2 minutes longer, stirring frequently and scraping bottom of pan to release flavored bits.
• Add tomatoes with their juice, yogurt mixture, 1/2 cup of the cilantro and salt. Stir well, the cover pan and bring mixture to a boil. Once it reaches a boil, lower heat and let simmer 25 to 30 minutes or until chicken is thoroughly cooked. Remove pan from heat, discard bay leaf, and season with more salt if needed.
• To serve, stir garam marsala into the pan sauce. Serve over basmati rice, and garnish each serving with the remaining 1/4 cup cilantro, and serve immediately with chapattis or naan bread.

Steps:

• Sprinkle the chicken breasts with 2 teaspoons salt.
• Heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
• Reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. Return the chicken breast to the skillet along with any juices on the plate. Pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• Cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle with lemon juice to serve.

Steps:

• Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown.
• Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.
• Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar.
• In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg and turmeric.
• Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.