Pin Print

Indian Curry

Name: Indian Curry
Prep time: 35 min
Cook time: 70 min
Ingredients: 8-10 chicken drumsticks (skin removed); 35 g plain greek yogurt; 20 g kosher salt; 2 g coriander (ground); 2 g cumin (ground); 2 g garam masala; 10 g Kashmiri chili (sub paprika + pinch cayenne); 325 g yellow onion (¼" sliced); 275 g tomato (roughly chopped); 30 g serrano chiles (sub poblano for less spice); 30 g ginger (roughly chopped); 30 g garlic (roughly chopped); 100 g ghee; 5 g cumin (ground); 3 g turmeric (ground); 10 g garam masala; 3 g coriander (ground); 10 g Kashmiri chili (sub paprika + cayenne); 500-600 g water

By Brian Lagerstrom

My new favorite curry right here. It has a really nice spice to it and the mouthfeel of this sauce is insane. It requires just a little bit of finesse, but is still simple to make and the end result is SO good.

Prep Time: 35

Cook Time: 1 10

Servings: servings

Ingredients

CHICKEN MARINADE:

8-10 chicken drumsticks, skin removed
35 g plain greek yogurt
20 g kosher salt
2 g coriander, ground
2 g cumin, ground
2 g garam masala
10 g Kashmiri chili, sub paprika + pinch cayenne

CURRY GRAVY:

325 g yellow onion, ¼" sliced
275 g tomato, roughly chopped
30 g serrano chiles, sub poblano for less spice
30 g ginger, roughly chopped
30 g garlic, roughly chopped
100 g ghee
5 g cumin, ground
3 g turmeric, ground
10 g garam masala
3 g coriander, ground
10 g Kashmiri chili, sub paprika + cayenne
500-600 g water

Metric – US Customary

Instructions

Combine the chicken legs with the marinade ingredients and mix thoroughly. Place marinating chicken in the refrigerator until ready to cook.
In Dutch oven over medium-high heat, fry the onions in ghee for 10 minutes until they are well browned.
Stir in chopped tomato, chiles, ginger and garlic. Fry for 5-10 minutes until veggies are broken down and soft. Add in a splash of water every once in a while if the onions begin to stick or get too dark.
Remove the contents from the dutch oven and place them in a blender. Blend it into a rough puree.
Return the dutch oven to stove and place back on medium heat. Throw a little more ghee into the pan dan fry the puree, stirring often, for 10-15 minutes until the oil begins to separate.
Add in cumin, turmeric, garam masala, coriander, and chili powder. Fry for 2-3 minutes until the paste begins to take on a much darker color.
Increase the heat on the to high and add the chicken legs into the dutch oven. Stir and cook the chicken for about 5 minutes. Pour in the water and bring it to a simmer.
When the pot is up to a simmer, lower the heat to low and cover with a lid. Cook for 20 minutes, stirring occasionally and basting the chicken with the sauce every time you do stir it.
Remove the lid from the pot and reduce for 15 minutes until oil the separates again.
Turn the heat off and return the lid to the pot. Let rest for 15 minutes.
Serve with steamed basmati rice.