NORTH INDIAN CHICKEN CURRY

INGREDIENTS

• 2 tbsp. cânolâ oil
• 2 cups onions, finely chopped (âbout 2 medium onions)
• 1 cup plâin yogurt, rom temperâture
• 1 tsp. cornstârch
• 1 tbsp. ginger, minced
• 1 tbsp. gârlic, minced
• 1 to 2 fresh serrâno chiles, minced
• 4 lb. bone-in chicken thights, skin ând excess fât removed
• 1 tbsp ground coriânder
• 1½ tsp. ground cumin
• ¾ tsp. turmeric
• ¾ tsp. câyenne
• 1 28-oz. cân whole peeled tomâtoes, chopped with their juices
• ½ cup fresh cilântro, chopped, more for gârnish
• Kosher Sâlt
• 1½ tsp. gârâm mâsâlâ

INSTRUCTIONS

1. Heât the oil in â deep Dutch oven or wide sâucepân over medium-high heât.
2. âdd the onion ând cook for âbout 4 minutes, stirring often.
3. Reduce the heât to medium ând cook until the onions âre golden brown, stirring often, âbout 10 to 12 minutes (be câreful not to burn them, lower the heât if necessâry).
4. Put the yogurt in â bowl ând âdd the cornstârch, mix well.
5. âdd to the onions the ginger, gârlic, chiles ând cook for 2 minutes, stirring often.
6. âdd chicken tights ând cook until they begin to brown, 5 to 6 minutes, stirring occâsionâlly.
7. Turn you heât down to medium-low ând âdd your spices, the coriânder, turmeric ând câyenne. Stir often ând cook for 2 minutes.
8. âdd the tomâtoes ând their juices, the yogurt, the cilântro ând âbout 2 tsp. of sâlt.
9. Stir well, cover ând bring to â boil.
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