North Indian Chicken Curry with Basmati Rice and Cucumber Raita

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

North Indian Chicken Curry

1. Remove the skin from 2½ pounds of bone-in chicken thighs and cut into curry pieces; pat dry and set aside. 8 min
2. Finely dice 2 yellow onions; mince 6 garlic cloves and grate 1½ inches of peeled fresh ginger. 8 min
3. Measure 2 teaspoons ground coriander, 1½ teaspoons ground cumin, 1½ teaspoons Kashmiri red chili powder, and ½ teaspoon ground turmeric into a small bowl and set aside. 3 min
4. Crush the 14-ounce can of whole peeled tomatoes by hand in a bowl; whisk ¼ cup full-fat plain yogurt until smooth. 3 min
5. Timing-sensitive step. Heat 3 tablespoons neutral oil in a large heavy pot or Dutch oven over medium-high; add 2 bay leaves, 4 whole cloves, 4 lightly crushed cardamom pods, and 1 cinnamon stick and fry 45 seconds until fragrant. 2 min
6. Timing-sensitive step. Add the diced onions and 1½ teaspoons kosher salt; cook over medium heat, stirring frequently, for 14–16 minutes until deeply golden and jammy. 15 min
7. Timing-sensitive step. Push the onions to the side, add the minced garlic and grated ginger (or 2 tablespoons ginger-garlic paste) to the centre of the pot, and stir-fry 1–2 minutes until the raw smell cooks off. 2 min
8. Timing-sensitive step. Add the spice blend (or 3 tablespoons curry powder) and stir constantly for 60 seconds, coating the onions and toasting the spices — add a splash of water if the pot looks dry. 2 min
9. Add the crushed tomatoes and cook over medium heat, stirring occasionally, for 8–10 minutes until the oil separates and the masala is brick-red and thick. 10 min
10. Timing-sensitive step. Reduce heat to low, stir in the whisked yogurt one tablespoon at a time to prevent curdling, then add the chicken pieces and stir to coat in the masala. 4 min
11. Pour in ½ cup water, bring to a gentle boil, then cover and simmer on medium-low for 25 minutes until the chicken is cooked through and the sauce has thickened. 27 min
12. Uncover, stir in 1 teaspoon garam masala, and simmer uncovered 3–4 minutes to finish the sauce. 4 min
13. Taste and adjust salt, then ladle into a serving bowl and scatter ¼ cup roughly chopped fresh cilantro over the top. 2 min

Steamed Basmati Ricebase

1. Rinse 1½ cups basmati rice in a fine-mesh strainer under cold water, swirling until the water runs clear. 3 min
2. Combine the rinsed rice, 2¼ cups water, ¾ teaspoon kosher salt, and 1 tablespoon unsalted butter in a medium saucepan and bring to a boil over high heat. 4 min
3. Stir once, reduce heat to the lowest setting, cover tightly, and cook undisturbed for 15 minutes. 15 min
4. Remove from heat and let the rice steam, still covered, for 5 minutes. 5 min
5. Uncover, fluff gently with a fork, and transfer to a serving bowl. 2 min

Cucumber Raitaside

1. Finely dice or coarsely grate ½ English cucumber, then gather it in a clean kitchen towel and squeeze firmly to remove excess moisture. 5 min
2. Finely chop 2 tablespoons fresh mint leaves and 2 tablespoons fresh cilantro. 3 min
3. Whisk 1 cup full-fat plain yogurt in a bowl until smooth, then stir in the squeezed cucumber, chopped mint, cilantro, ¼ teaspoon ground cumin, and ¼ teaspoon kosher salt. 3 min
4. Dust the top with a pinch of Kashmiri red chili powder if using, and refrigerate until ready to serve. 10 min