South Indian Garlic Chicken Curry

Ingredients

• 2 tbsp ghee (divided; for the curry and the tarka)
• 1 tbsp olive oil
• 2 bay leaves
• 1 cinnamon stick
• 4 whole cloves
• 4 cardamom pods
• 1 onion (finely chopped)
• salt (to taste)
• 2 tbsp garlic paste (frozen blocks used in video)
• 1 tbsp ginger paste (frozen blocks used in video)
• 2 tomatoes (whole, skins removed after cooking)
• 1 tsp cumin powder
• 0.5 tsp turmeric powder
• 1 tsp paprika (used as a mild alternative to chili powder)
• 1 tsp coriander powder
• 3 green chilies (whole)
• 1.5 lb chicken thighs (cut into bite-sized pieces)
• 1 tsp garam masala
• 350 ml water
• 4 cloves garlic (sliced, for tarka)
• 2 dried red chilies (for tarka)
• 0.25 cup fresh coriander (chopped, for garnish)

Steps

1. 1

   Heat a mixture of ghee and olive oil in a large pan over medium heat.

2. 2

   Add the bay leaves, cinnamon stick, whole cloves, and cardamom pods to the hot oil. Cook for about 30 seconds until fragrant.

3. 3

   Add the chopped onion and a pinch of salt. Sauté until the onions begin to soften.

4. 4

   Stir in the frozen garlic and ginger blocks (or pastes) and cook until melted and combined with the onions.

5. 5

   Add the whole tomatoes to the pan. Cook them down until they soften, then carefully remove and discard the skins (the "body armor").

6. 6

   Stir in the cumin powder, turmeric, paprika, and coriander powder. Add the whole green chilies.

7. 7

   Cook the masala base for 8 to 10 minutes, stirring occasionally, until the oil begins to separate from the spice mixture.

8. 8

   Add the chicken thigh pieces and another pinch of salt. Stir to coat the chicken in the masala.

9. 9

   Cover the pan with a lid and cook for 10 minutes, allowing the chicken to release its juices.

10. 10

    Stir in the garam masala and cook for a few more minutes.

11. 11

    Pour in 350 ml of water. Bring to a simmer, then cover and cook for 25 minutes until the chicken is tender and the sauce has thickened. Set the curry aside.

12. 12

    Prepare the tarka: In a separate small pan, heat a tablespoon of ghee. Add the sliced garlic and dried chilies. Fry until the garlic is golden and fragrant.

13. 13

    Pour the hot tarka (oil and aromatics) directly over the cooked curry.

14. 14

    Garnish with fresh chopped coriander and give it a final mix before serving.

Notes

The author emphasizes minimal prep by using frozen ginger/garlic blocks and having the butcher cut the chicken. If you prefer more heat, replace the paprika with chili powder.

Nutrition per serving

• main
• curry
• South Indian
• chicken
• spicy
• one-pan
• dinner