How a Michelin Star Indian Chef Makes Chicken Curry at Home | Passport Kitchen | Epicurious

jowar flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds creaminess.

Start by marinating bone-in chicken thighs with turmeric.

Heat mustard oil in a pan until it smokes.

Sear the chicken on one side, flip it over, then remove from the pan.

Add whole spices (cinnamon sticks, bay leaf, black cardamom, green cardamom, black peppercorns, cloves) to the oil.

Add chopped red onions and a pinch of salt; cook until translucent.

Stir in ginger garlic paste and cook until oil separates from the onions.

Add ground spices (coriander powder, chili powder) and sauté for a couple of minutes.

Incorporate tomato paste and chopped tomatoes; add a touch of water to deglaze the pan.

Add day yogurt to the mixture, ensuring the pan isn't too hot to prevent breaking the yogurt.

Return the chicken to the pan and add water; cover and let simmer.

After a few minutes, check the chicken; add kasuri methi and garam masala, then finish with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens