Mains / Curry / Meat / Chicken
Creamy Fresh Chili Chicken Curry.
A spicy, creamy, and fresh chicken curry using fresh-ground spices and a measured workflow.
4 servings 55 min total
Method
- Dry-roast the coriander seeds, cumin seeds, fennel seeds, cardamom pods, and black peppercorns over medium heat for 90 to 120 seconds until fragrant, then grind coarsely.
- Heat the ghee in a heavy-bottomed pan. Add the minced green chilies and diced red onions, sautéing until deep golden brown.
- Stir in the ginger-garlic paste and cook for 60 seconds.
- Lower the heat, then add the Kashmiri chili powder, turmeric powder, and the freshly ground spice mix, stirring continuously in the hot fat for 30 seconds.
- Pour in the tomato passata and simmer until the fat begins to separate from the paste.
- Whisk the Greek yogurt thoroughly and stir it into the pan on low heat until fully integrated into the gravy.
- Add the chicken thighs and hot water or stock, cover, and simmer gently for 15 minutes.
- Remove from heat, stir in the crushed kasuri methi, fresh lemon juice, and chopped cilantro, and let rest for 5 minutes before serving.