This dish is a typical North Indian curry and is a breeze to make. I found the recipe years ago in Fine Cooking magazine. If you love curry, this may be the most uncomplicated curry dish to try. Caramelizing the onions is a key step in the recipe. It brings out the flavor in the curry and helps to thicken the sauce. 

Yield 6 - 8 servings

 

2 Tbsp olive oil

1½ cups onion, finely chopped

1 cup plain yogurt

1 tsp cornstarch

1 Tbsp fresh ginger, minced

1 Tbsp garlic, minced

½ serrano chili, seeds removed and minced

6 to 8 chicken thighs, skinned

1 Tbsp ground coriander

1½ tsp ground cumin

¾ tsp ground turmeric

¾ tsp cayenne

1½ garam masala 

1 28-oz. can whole peeled tomatoes, with juices

½ cup cilantro, chopped, plus more for garnish

2 tsp salt 

Pepper

 

Heat a deep skillet or Dutch oven to medium-high heat. Add the oil and the onions and sauté for 5 minutes or until they begin to brown at the edges. Reduce the heat to medium and continue cooking the onions until they caramelize into a deep golden brown in color. Do not over stir or they won’t brown as evenly. 

 

Place the yogurt and cornstarch in a small bowl and stir to combine. 

 

Add the ginger, garlic, and chili to the onions and stir for two minutes. Add the chicken thighs and cook until they lose their raw color and begin to brow on both sides. Lower the heat to medium-low and add the coriander, cumin, turmeric, cayenne, and garam masala. Cook for two minutes, stirring frequently and scraping the bottom of the pan. 

 

Add the tomatoes and their juices, the yogurt mixture, the cilantro, and the 2 tsp salt. Stir well, cover with a lid, and bring to a gentle boil. Simmer until the chicken is cooked through, 20-25 minutes. Remove from the heat and season with salt and pepper to taste. 

 

Transfer the chicken and the sauce to a serving platter or individual plates and garnish with more cilantro. 

 

Just Salt it, and enjoy!