Home-Style Chicken Curry

• •1.5 lb Boneless, skinless chicken thighs (cut into 1-inch pieces)
• •1 piece Onion (medium, finely chopped)
• •3 cloves Garlic (minced)
• •1 tbsp Fresh ginger (grated or finely chopped)
• •14.5 oz Canned crushed tomatoes
• •0.5 cup Plain yogurt (full-fat or low-fat)
• •0.5 cup Chicken broth
• •1 tsp Garam Masala
• •1 tsp Ground cumin
• •1 tsp Ground coriander
• •0.5 tsp Turmeric powder
• •0.5 tsp Red chili powder (or to taste)
• •2 tbsp Vegetable oil
• •to taste Salt
• •0.3 cup Fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

2. 2

   Reduce heat to medium. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.

3. 3

   Stir in the garam masala, ground cumin, ground coriander, turmeric powder, and red chili powder. Cook for 30 seconds, stirring constantly, until the spices are fragrant.

4. 4

   Pour in the crushed tomatoes, chicken broth, and a pinch of salt. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 10 minutes, allowing the flavors to meld.

5. 5

   Stir in the plain yogurt until well combined and the sauce is smooth. Return the browned chicken to the pot. Simmer uncovered for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.

6. 6

   Taste and adjust seasoning with salt if needed. Garnish with fresh chopped cilantro before serving.

Chef's Tips

• 💡For an extra layer of flavor, marinate the chicken in a tablespoon of yogurt, a pinch of turmeric, and salt for at least 30 minutes before browning.
• 💡Serve this curry with basmati rice, naan bread, or roti for a complete and satisfying meal.
• 💡If you prefer a milder curry, reduce the amount of red chili powder or omit it entirely. For more heat, add a finely chopped green chili with the ginger and garlic.