Chicken Curry

Ingredients

• 2 pounds chicken – bone-in, skinless pieces
• 0.5 cup plain whole-milk yogurt – whisked
• 0.5 tsp ground turmeric
• 12 ounces onion – finely chopped
• 3 tbsp neutral oil
• 1 tsp cumin seeds
• 1 each bay leaf
• 4 each green cardamom pods – lightly crushed
• 4 each cloves
• 1 inch cinnamon stick
• 2 tbsp ginger-garlic paste
• 14 ounces tomato – finely chopped
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri red chili powder
• 1.5 cups water
• 1.5 tsp kosher salt
• 1 each green chili – slit lengthwise
• 1 tsp garam masala
• 0.25 cup cilantro leaves – chopped (for serving)

Instructions

1. In a bowl, combine the chicken with the yogurt and turmeric until evenly coated; cover and marinate at room temperature 20–30 minutes (or refrigerate up to 2 hours).
2. Heat the oil in a heavy pot over medium-high heat. Add the cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick; let them sizzle until fragrant, 30–45 seconds.
3. Add the onions and cook, stirring often, until deep golden brown, 12–15 minutes; regulate the heat to avoid scorching.
4. Stir in the ginger-garlic paste and cook until the raw aroma fades, 1–2 minutes.
5. Add the tomatoes and cook, stirring and mashing, until they break down and the oil separates from the masala, 6–8 minutes.
6. Sprinkle in the ground coriander, ground cumin, and Kashmiri red chili powder; cook, stirring, 1–2 minutes.
7. Add the marinated pieces and toss to coat in the masala; cook until lightly opaque on the outside, 4–5 minutes.
8. Pour in the water, add the salt and green chili, and bring to a boil.
9. Reduce to a gentle simmer, cover, and cook 20–25 minutes, stirring once or twice, until the chicken is cooked through (165°F/juices run clear) and the gravy is moderately thick.
10. Uncover, stir in the garam masala, and simmer 2–3 minutes to bloom the spices and adjust the gravy to a spoon-coating consistency.
11. Rest off heat 5 minutes. Discard the whole spices if desired, then garnish with the cilantro leaves (for serving).