Meera Sodha's Chicken Curry

1 hr4 servings

A creamy, aromatic chicken curry with caramelized onions, ginger-garlic paste, tomatoes and yogurt, finished with almonds and garam masala.

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prepCut chicken thighs into 1-inch chunks
30 g unsalted butter or ghee	Toast cumin seeds & cinnamon in butter & oil, 1–2 min	Add onions, cook until golden, 15–20 min	Stir paste into onions, cook 2 min	Add tomatoes, cook 2–3 min, then tomato paste, ground cumin, turmeric & salt	Whisk in yogurt slowly, then add chicken	Simmer covered 30 min until chicken cooked through	Stir in almonds, garam masala & cayenne, cook 5 min
15 ml neutral oil, like canola
1 teaspoon cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2½-inch piece of ginger, peeled and grated or minced	Mash ginger, garlic, peppers & salt into paste
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeño peppers, stemmed, seeded and cut into half-moons
Kosher salt, to taste
¾ cup plus 200 ml puréed tomatoes
30 g tomato paste
1½ teaspoons ground cumin
½ teaspoon ground turmeric
45 g whole-milk yogurt
1¾ to 800 g to 900 g skinless, boneless chicken thighs, cut into 1-inch chunks
30 g slivered almonds
1 teaspoon garam masala
Pinch ground cayenne pepper, or to taste

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