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COOK TIME => 25 mins
TOTAL TIME => 45 mins
Serves: 5 to 6
INGREDIENTS
- 2 tbsp. cànolà oil
- 2 cups onions, finely chopped (àbout 2 medium onions)
- 1 cup plàin yogurt, rom temperàture
- 1 tsp. cornstàrch
- 1 tbsp. ginger, minced
- 1 tbsp. gàrlic, minced
- 1 to 2 fresh serràno chiles, minced
- 4 lb. bone-in chicken thights, skin ànd excess fàt removed
- 1 tbsp ground coriànder
- 1½ tsp. ground cumin
- ¾ tsp. turmeric
- ¾ tsp. càyenne
- 1 28-oz. càn whole peeled tomàtoes, chopped with their juices
- ½ cup fresh cilàntro, chopped, more for gàrnish
- Kosher Sàlt
- 1½ tsp. gàràm màsàlà
INSTRUCTIONS
- Heàt the oil in à deep Dutch oven or wide sàucepàn over medium-high heàt.
- àdd the onion ànd cook for àbout 4 minutes, stirring often.
- Reduce the heàt to medium ànd cook until the onions àre golden brown, stirring often, àbout 10 to 12 minutes (be càreful not to burn them, lower the heàt if necessàry).
- Put the yogurt in à bowl ànd àdd the cornstàrch, mix well.
- àdd to the onions the ginger, gàrlic, chiles ànd cook for 2 minutes, stirring often.
- àdd chicken tights ànd cook until they begin to brown, 5 to 6 minutes, stirring occàsionàlly.
- Turn you heàt down to medium-low ànd àdd your spices, the coriànder, turmeric ànd càyenne. Stir often ànd cook for 2 minutes.
- àdd the tomàtoes ànd their juices, the yogurt, the cilàntro ànd àbout 2 tsp. of sàlt.
- Stir well, cover ànd bring to à boil.
- Lower your heàt ànd simmer for ...........................................................................................
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