Equipment
Ingredients
Curry Base
- 27 g unsalted butter
- 27 g ghee
- 15 ml vegetable oil
- 2 g cumin seeds
- 2 cinnamon stick, whole
- 200 g yellow onion, finely chopped
- 15 g fresh ginger, grated
- 6 garlic, crushed
- 2 fresh cayenne pepper, stemmed, seeded, and sliced into half-moons
- 5 g fine sea salt
- 220 ml puréed tomatoes
- 33 g tomato paste
- 6 g ground cumin
- 2 g ground turmeric
Chicken and Garnish
- 45 g whole milk yogurt
- 790 g chicken thighs, boneless, skinless, cut into 2.5cm chunks
- 36 g slivered almonds
- 6 g garam masala
- 1 g cayenne pepper powder
Nutrition (per serving)
Method
Place the butter, ghee, and vegetable oil in a Dutch oven over medium heat until the fats melt and begin to shimmer.
Add the cumin seeds and cinnamon sticks to the hot oil. Stir constantly for 1 to 2 minutes until the seeds are fragrant and slightly darkened.
Add the chopped onions to the pot. Cook, stirring occasionally, for 15 to 20 minutes until the onions reach a deep golden brown color.
While the onions cook, combine the grated ginger, crushed garlic, sliced fresh cayenne peppers, and a pinch of salt in a mortar and pestle. Grind until a coarse paste forms.
Add the ginger-garlic-pepper paste to the browned onions. Cook for 2 minutes while stirring to prevent sticking.
Pour the puréed tomatoes into the Dutch oven. Stir well and cook for 2 to 3 minutes.
Incorporate the tomato paste, ground cumin, ground turmeric, and the remaining salt into the sauce. Stir until the paste is fully integrated.
Slowly whisk the yogurt into the sauce using a wooden spoon. Continue stirring until the mixture is uniform and begins to bubble.
Add the chicken chunks to the sauce. Reduce the heat to low, cover the pot, and simmer for 30 minutes. The chicken should reach an internal temperature of 74°C (165°F).
Stir in the slivered almonds, garam masala, and cayenne pepper powder. Cook for a final 5 minutes before serving hot.
Chef's Notes
- Browning the onions thoroughly is essential for the depth of flavor in the final curry.
- If using a knife instead of a mortar and pestle, mince the aromatics as finely as possible to ensure a smooth sauce.
Storage
Refrigerator: 3 days — Store in an airtight container; flavor develops over time.
Freezer: 2 months — Thaw overnight in the refrigerator before reheating.
Reheating: Heat in a saucepan over medium-low heat until steaming, adding a splash of water if the sauce has thickened too much.
