Home-Style Indian Chicken Curry with Garam Masala

What you need

• 1 kg (2 1/4 lb) bone-in chicken thighs, skin removed
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 2 large onions, finely chopped
• 1 1/2 tbsp ginger-garlic paste
• 1 tsp Kashmiri chili powder, or 1/2 tsp hot chili powder
• 1/2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 300 g (10 oz) tomatoes, finely chopped or pureed
• 1 1/2 tsp salt, plus more to taste
• 300 ml (1 1/4 cups) hot water
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves, optional
• 1 handful cilantro, chopped, for serving

Method

Restated from the original video

1. 1

   Heat the oil in a heavy pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.

2. 2

   Add the onions and cook, stirring often, until deep golden brown, 12-15 min. Add a splash of water if they start to catch.

3. 3

   Stir in the ginger-garlic paste and fry until it no longer smells raw, 1-2 min.

4. 4

   Turn the heat to low and add the chili powder, turmeric, coriander and ground cumin. Stir for 30 seconds without letting the spices scorch.

5. 5

   Add the tomatoes and salt. Cook until the tomatoes break down and oil shines at the edges of the masala, 6-8 min.

6. 6

   Add the chicken and turn it in the masala over medium-high heat until the surface turns opaque, about 5 min.

7. 7

   Pour in the hot water and bring to a simmer. Cover and cook on low, stirring now and then, until the chicken is tender and reads 74 °C (165 °F) in the thickest part, 25-30 min.

8. 8

   Uncover and simmer until the gravy thickens as much as you like, about 5 min.

9. 9

   Stir in the garam masala and crumble in the fenugreek leaves. Simmer for 2 min more.

10. 10

    Taste for salt, scatter with cilantro and serve hot.

Imported from sailusfood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.