Name: Everyday Chicken Curry
Ingredients: 2 tbsp. unsalted butter or ghee; 1 tbsp. neutral oil, like canola; 1 tsp. cumin seeds; 2 cinnamon sticks, each approximately 2-inches long; 2 large white or yellow onions, peeled and finely chopped; 1 2-½-inch piece of ginger, peeled and grated or minced; 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 2 tbsp. puréed tomatoes; 2 tbsp. tomato paste; 1-½ tsp. ground cumin; ½ tsp. ground turmeric; 3 tbsp. whole-milk yogurt, plus 1 cup to serve with the meal; 1-¾ to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks; 3 tbsp. slivered almonds; 1 tsp. garam masala; Pinch ground cayenne pepper, or to taste.; Basmati rice, for serving, optional; Naan, for serving, optional

Everyday Chicken Curry

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Ingredients

2 tbsp. unsalted butter or ghee
1 tbsp. neutral oil, like canola
1 tsp. cumin seeds
2 cinnamon sticks, each approximately 2-inches long
2 large white or yellow onions, peeled and finely chopped
1 2-½-inch piece of ginger, peeled and grated or minced
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 2 tbsp. puréed tomatoes
2 tbsp. tomato paste
1-½ tsp. ground cumin
½ tsp. ground turmeric
3 tbsp. whole-milk yogurt, plus 1 cup to serve with the meal
1-¾ to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 tbsp. slivered almonds
1 tsp. garam masala
Pinch ground cayenne pepper, or to taste.
Basmati rice, for serving, optional
Naan, for serving, optional

Instructions

In the oil, in a large Dutch oven, set over medium heat, melt the butter or ghee and when it is hot and shimmering, add the cumin seeds and cinnamon sticks.
Cook for a minute or two, stirring often, to intensify their flavors.
Add the onions; cook, stirring occasionally, until they are golden; approximately 15 to 20 minutes.
Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt; smash them together into a coarse paste; you can also do this on a cutting board with a knife.
Add the paste to the onions and cook for 2 minutes or so; then pour in the tomatoes and stir.
Allow to cook for an additional 2 to 3 minutes; add the tomato paste, ground cumin, ground turmeric and another pinch of salt; stir to combine.
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce.
It may be quite thick; when it begins to bubble, add the chicken.
Lower the heat, put the lid on the Dutch oven; allow the curry to cook gently for 30 minutes or until the chicken is cooked through.
Add the almonds and the garam masala, along with a pinch of cayenne; cook for 5 minutes more.
Serve with basmati rice or naan and the additional yogurt.

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