Indian Curry
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.
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
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.
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