Simple Lahori Chicken Curry

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 1 (4 lb) whole chickens, cut into 8 to 10 pieces and skinned
• 3/4 teaspoon turmeric
• 3/4 teaspoon cayenne pepper
• salt
• 1 1/2 medium onions, roughly diced
• 5 garlic cloves
• fresh ginger, peeled and cut in half crosswise
• 3 tablespoons canola oil
• cinnamon stick
• 12 green cardamom pods
• 9 whole cloves
• 9 black peppercorns
• 2 large tomatoes, chopped
• 2 tablespoons tomato paste
• 1/4 cup plain yogurt, whisked until smooth
• 1 cup water
• 1/2 cup fresh cilantro, chopped
• 1 lemon, juice of

Recipe

• 1 combine the chicken, 1/2 teaspoon of the turmeric, 1/2 teaspoon of the cayenne, and 1/4 teaspoon salt in a bowl and stir to coat the chicken with the spices. let stand while you make the sauce.
• 2 finely mince the onions, garlic, and ginger in a food processor and set aside.
• 3 combine 2 tablespoons of the oil, the cinnamon, cardamom, cloves,and black peppercorns in a large casserole over medium-high heat. cook, stirring until the cinnamon unfurls, 1 to 2 minutes. add the minced onion mixture and 1 teaspoon salt, and cook, stirring until the onion browns around the edges, 10 to 15 minutes.
• 4 remove and discard the cinnamon and stir in the remaining 1/4 teaspoon turmeric and 1/4 teaspoon cayenne. add the tomatoes and tomato paste and cook, stirring 5 minutes. transfer to a food processor or blender and puree until smooth; set aside.
• 5 heat the remaining 1 tablespoon of the oil in the same pan over medium-high heat. add the chicken and cook, stirring, 2 minutes. add the yogurt 1 tablespoon at a time and stir well after each addition. cook, stirring, 2 minutes to evaporate some of the moisture.
• 6 add the pureed tomato mixture and bring to a boil. stir in the water. return to a boil, then reduce the heat and simmer partially covered, until the chicken is cooked through, about 30 minutes. stir and scrape the bottom of the pan every 5 to 8 minutes to keep the sauce from sticking. then uncover and cook 5 more minutes to reduce and thicken the sauce. stir in the cilantro and lemon juice. taste for salt and serve hot.