North Indian Chicken Curry - Valerie's Keepers

Step 1

Heat the oil in a deep Dutch oven or wide saucepan over medium-high heat.

Step 2

Add the onion and cook for about 4 minutes, stirring often.

Step 3

Reduce the heat to medium and cook until the onions are golden brown, stirring often, about 10 to 12 minutes (be careful not to burn them, lower the heat if necessary).

Step 4

Put the yogurt in a bowl and add the cornstarch, mix well.

Step 5

Add to the onions the ginger, garlic, chiles and cook for 2 minutes, stirring often.

Step 6

Add chicken tights and cook until they begin to brown, 5 to 6 minutes, stirring occasionally.

Step 7

Turn you heat down to medium-low and add your spices, the coriander, turmeric and cayenne. Stir often and cook for 2 minutes.

Step 8

Add the tomatoes and their juices, the yogurt, the cilantro and about 2 tsp. of salt.

Step 9

Stir well, cover and bring to a boil.

Step 10

Lower your heat and simmer for 20-25 minutes or until chicken is cooked through.

Step 11

Add the garam masala and stir well.

Step 12

When serving, garnish wih more cilantro.