Ingredients

• ✔ 1.5 kg boneless, skinless chicken thighs, cut into 1.5-inch pieces
• ✔ 2 large onions, finely chopped
• ✔ 4-5 cloves garlic, minced
• ✔ 2-inch piece ginger, grated
• ✔ 2-3 green chilies, slit lengthwise (adjust to your spice preference!)
• ✔ 2 large ripe tomatoes, pureed (about 1 cup)
• ✔ 1/2 cup plain full-fat yogurt, whisked (don’t skip the full-fat, it’s crucial for richness!)
• ✔ 2 tbsp ghee or vegetable oil
• ✔ 1 tsp cumin seeds
• ✔ 2-3 bay leaves
• ✔ 4-5 green cardamom pods
• ✔ 2-3 cloves
• ✔ 1 small cinnamon stick
• ✔ 1.5 tbsp coriander powder
• ✔ 1 tsp turmeric powder
• ✔ 1.5 tsp red chili powder (Kashmiri for color, regular for heat!)
• ✔ 1 tsp garam masala
• ✔ 1 tsp salt (or to taste)
• ✔ 1/2 cup water or chicken broth
• ✔ Fresh coriander leaves, chopped, for garnish
• ✔ 1 tsp kasuri methi (dried fenugreek leaves), crushed, for finishing (optional but highly recommended!)
• ✔ 1/2 lemon, juiced, for brightness at the end

Preparation

1. 1
   10-15 minutes

   First things first, get your chicken ready. Pat those chicken thighs super dry – it helps them get a lovely sear later. Cut ’em into nice, bite-sized chunks, around 1.5 inches. While you’re at it, get all your other ingredients prepped: chop those onions fine, mince the garlic, grate the ginger, and get those tomatoes pureed. Mise en place, my friends, it makes everything smoother!

2. 2
   1 minute

   Heat up your biggest, heaviest-bottomed pot or Dutch oven over medium-high heat. Add the ghee (or oil if you’re out, but ghee is magic here!). Once it’s shimmering, toss in your whole spices: the cumin seeds, bay leaves, cardamom pods, cloves, and cinnamon stick. Let them sizzle and get fragrant for about 30 seconds to a minute – you’ll know by the incredible smell!

3. 3
   10-15 minutes

   Now, gently slide in your finely chopped onions. Oh, this is the part where patience is your best friend! You want to cook these down until they’re deeply golden brown, almost caramelized. This step builds the absolute foundation of flavor for your curry, so don’t rush it. Stir them often to prevent burning.

4. 4
   2-3 minutes

   Once the onions are beautifully browned, add in the minced garlic, grated ginger, and those slit green chilies. Sauté them for another 2-3 minutes until they’re fragrant. Be careful not to burn the garlic!

5. 5
   5-7 minutes

   Pour in your tomato puree. Give it a good stir and cook it down, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides. This means the tomatoes have cooked out their raw taste and are ready to mingle.

6. 6
   1-2 minutes

   Reduce the heat to low. Now for the star power! Add all your ground spices: coriander powder, turmeric powder, red chili powder, and salt. Stir them constantly for about 1-2 minutes, letting them ‘toast’ in the tomato-onion masala. This really brings out their flavor. If it looks too dry, add a splash of water to prevent burning.

7. 7
   5-7 minutes

   Remove the pot from the heat for a minute. This is a crucial trick for adding yogurt without it curdling! Slowly, gradually, whisk in the yogurt, stirring continuously until it’s fully incorporated and smooth. Return the pot to low heat and cook, stirring frequently, for another 3-5 minutes until the sauce looks creamy and the oil starts to glisten on top again.

8. 8
   5-7 minutes

   Increase the heat to medium-high and add your chicken pieces to the pot. Stir well to coat every piece with that glorious masala. Cook for about 5-7 minutes, turning occasionally, until the chicken is lightly browned on all sides. It won’t be cooked through yet, and that’s perfectly fine!

9. 9
   20-25 minutes

   Pour in the water or chicken broth. Bring the curry to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20-25 minutes, or until the chicken is tender and cooked through, and the sauce has thickened to your liking. Give it a stir every now and then.

10. 10
    2-3 minutes

    Just before serving, stir in the garam masala and the crushed kasuri methi (rub it between your palms to release its aroma – seriously, it’s a game-changer!). Squeeze in the fresh lemon juice for a bright finish, and garnish generously with fresh coriander leaves. Serve hot with fluffy basmati rice or warm naan bread. Prepare for compliments!