Name: Spicy Chicken Curry
Total time: 90 min
Ingredients: 1/2 cup vegetable oil; 12 pounds chicken drumsticks and thighs, skinned; Salt; 4 jalapeños, coarsely chopped with some seeds; 2 dried red chiles, broken; 2 large onions, coarsely chopped; 8 large garlic cloves, finely chopped; One 3-inch piece of ginger, peeled and sliced crosswise into paper-thin rounds; 2 tablespoons ground coriander; 2 teaspoons ground cumin; 1 1/2 teaspoons ground fenugreek seeds; 1/2 teaspoon cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon paprika; 2 pounds tomatoes, chopped; 1 cup chopped cilantro, plus cilantro leaves for garnish; 1/2 cup plain yogurt; 1/2 cup water; Garam masala, for sprinkling

Active Time:

40 mins

Total Time:

1 hr 30 mins

Yield:

6 servings

When Neelam Batra was growing up in New Delhi, her parents and aunts rarely let her help out in the kitchen. She learned to cook only when she moved to the United States, about 50 years ago, and needed to put dinner on the table for her husband. Batra created this Indian curry recipe from memory; her vegetarian mother would make it for her father as a special meal.

Ingredients

1/4 cup vegetable oil, divided
6 pounds bone-in, skinless chicken drumsticks and thighs
1 teaspoon kosher salt, plus more for seasoning chicken and curry sauce
4 jalapeños, coarsely chopped with some seeds
2 dried red chiles, broken
2 large onions, coarsely chopped
8 large garlic cloves, finely chopped
1 (3-inch) piece of ginger, peeled and sliced crosswise into paper-thin rounds
2 tablespoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground fenugreek seeds
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon paprika
2 pounds tomatoes, chopped
1 cup chopped cilantro, plus cilantro leaves for garnish
1/2 cup plain yogurt
1/4 cup water, if needed
Garam masala, for sprinkling

Directions

Diana Chistruga

Gather the ingredients.
Diana Chistruga

Heat 2 tablespoons of the oil in a large, deep skillet over high heat. Season chicken with salt and add to skillet. Cook chicken until golden brown, about 3 minutes per side.
Diana Chistruga

Transfer chicken pieces to a large bowl. Add the remaining 2 tablespoons of oil to skillet along with jalapeños and dried red chiles. Cook over moderately high heat until sizzling, about 30 seconds. Add onions, garlic, and ginger to skillet and cook, stirring occasionally, until deep brown, about 8 minutes.
Diana Chistruga

Spoon onion mixture into a food processor. Add coriander, cumin, fenugreek seeds, cinnamon, cloves, nutmeg, paprika, and 1 teaspoon of salt and puree.
Diana Chistruga

Transfer onion mixture to skillet. Add tomatoes and chopped cilantro to the food processor and puree.
Diana Chistruga

Return chicken pieces to skillet along with any accumulated juices. Cook over moderate heat, stirring, until onion sauce begins to stick, about 8 minutes.
Diana Chistruga

Stir yogurt into skillet, then stir in pureed tomato and cilantro. Simmer curry over moderately low heat, turning chicken pieces occasionally, until cooked through, about 50 minutes (add 1/4 cup of water to skillet towards the end of cooking if the sauce gets too thick). Season curry with salt and transfer chicken to a platter. Pour sauce on top, sprinkle with garam masala and cilantro leaves, and serve.

Make ahead

The chicken curry can be refrigerated overnight. Reheat gently, adding a little water if necessary.

Suggested pairing

A fruity, aromatic white with no oak or tannin will harmonize best with the subtle spiciness in the chicken curry. Consider a fragrant Torrontés from Argentina or a lighter-styled Gewürztraminer from northern California.

Originally appeared: March 2005