chicken curry

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6 steps

1
Mix the chicken with half of the yogurt, half of the garlic and ginger, and 1 teaspoon salt. Set it aside while you prep the rest, or refrigerate it for up to 8 hours.
2
Heat the oil or ghee in a heavy pan over medium-high heat. Add the onions and cumin seeds and cook for about 5 minutes, until the onion is browned at the edges.
3
Add the remaining ginger and garlic and cook for 1–2 minutes. Stir in the remaining salt, turmeric, garam masala, coriander, and cayenne. Cook for 2 minutes, stirring, until the spices smell warm.
4
Add the tomatoes and cook for about 4 minutes, until they begin to break down. Stir in the tomato paste and cook for 2 minutes more.
5
Add the chicken and its yogurt marinade, plus the water. Bring to a simmer, then cover and cook over low heat for 25–30 minutes, stirring once or twice so the chicken cooks evenly.
6
The chicken is ready when a large piece is tender and no longer pink in the center. Taste for salt and serve with rice.

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