Martha's Chicken Curry

 

Ingredients

  • 2 tbsp unsalted butter
  • 1 tbsp canola oil
  • 1 tsp cumin seeds
  • 2 cinnamon sticks, 2” long
  • 2 large onions, peeled and finely chopped
  • 1 3” piece of ginger, peeled and minced or grated
  • 6 cloves garlic, peeled and crushed
  • Salt
  • ¾ cup plus 2 tbsp pureed tomatoes
  • 2 tbsp tomato paste
  • 1.5 tsp ground cumin
  • ½ tsp ground turmeric
  • 3 tbsp Greek yogurt
  • 2 lbs. boneless skinless chicken thighs, cut into 1” chunks
  • 1 tsp garam masala
  • Cayenne to taste

Instructions

  1. Melt butter and oil in a large Dutch oven over medium heat. Ad cumin and cinnamon. Cook for a minute or two, stirring often, then add the onions. Cook, stirring occasionally, 15-20 minutes.
  2. Smash ginger, garlic and salt on a cutting board using a knife into a paste.
  3. Add paste to onions and cook another two minutes. Pour in tomatoes and cook another 203 minutes. Then add tomato paste, cumin, turmeric and another pinch of salt. Stir to combine.
  4. Add yogurt slowly using a wooden spoon. Sauce will be thick. When bubbling add the chicken, lower heat, put on the lid and cook gently 30 minutes. Add garam masala and cook one more minute.