NORTH INDIAN CHICKEN CURRY

PREP TIME => 20 mins
COOK TIME => 25 mins
TOTAL TIME => 45 mins

Serves: 5 to 6

INGREDIENTS

• 2 tbsp. c�nol� oil
• 2 cups onions, finely chopped (�bout 2 medium onions)
• 1 cup pl�in yogurt, rom temper�ture
• 1 tsp. cornst�rch
• 1 tbsp. ginger, minced
• 1 tbsp. g�rlic, minced
• 1 to 2 fresh serr�no chiles, minced
• 4 lb. bone-in chicken thights, skin �nd excess f�t removed
• 1 tbsp ground cori�nder
• 1� tsp. ground cumin
• � tsp. turmeric
• � tsp. c�yenne
• 1 28-oz. c�n whole peeled tom�toes, chopped with their juices
• � cup fresh cil�ntro, chopped, more for g�rnish
• Kosher S�lt
• 1� tsp. g�r�m m�s�l�

INSTRUCTIONS

1. He�t the oil in � deep Dutch oven or wide s�ucep�n over medium-high he�t.
2. �dd the onion �nd cook for �bout 4 minutes, stirring often.
3. Reduce the he�t to medium �nd cook until the onions �re golden brown, stirring often, �bout 10 to 12 minutes (be c�reful not to burn them, lower the he�t if necess�ry).
4. Put the yogurt in � bowl �nd �dd the cornst�rch, mix well.
5. �dd to the onions the ginger, g�rlic, chiles �nd cook for 2 minutes, stirring often.
6. �dd chicken tights �nd cook until they begin to brown, 5 to 6 minutes, stirring occ�sion�lly.
7. Turn you he�t down to medium-low �nd �dd your spices, the cori�nder, turmeric �nd c�yenne. Stir often �nd cook for 2 minutes.
8. �dd the tom�toes �nd their juices, the yogurt, the cil�ntro �nd �bout 2 tsp. of s�lt.
9. Stir well, cover �nd bring to � boil.
10. Lower your he�t �nd simmer for ...........................................................................................
11. .....................................................................................................................
12. .....................................................................................

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