Indian Curry

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Chicken Marinade

∙8–10 chicken drumsticks, skin removed

∙35g (2 T) yogurt

∙20g (1 T) salt

∙2g (1 t) coriander

∙2g (1 t) cumin

∙2g (1 t) garam masala

∙10g (1 T) Kashmiri chili (or 1 T paprika + pinch cayenne)

Curry Gravy

∙325g (2) med yellow onions, sliced

∙275g (1 3/4c) tomato, chopped

∙30g (3) serrano chiles (or poblano)

∙30g (2 T) ginger, chopped

∙30g (8 cloves) garlic, chopped

∙100g (7 T) ghee

∙5g (1 t) cumin

∙3g (½ t) turmeric

∙10g (1 T) garam masala

∙3g (½ t) coriander

∙10g (1 T) Kashmiri chili (or paprika + cayenne)

∙500–600g (2–2.5 c) water

Instructions

1. Mix chicken w/ marinade blend. Chill.

2. In Dutch oven over med-high, fry onions in ghee 10 min til browned.

3. Add chopped tomato, chiles, ginger, garlic. Fry 5–10 min.

4. Blend to rough purée.

5. Fry purée in ghee 10–15 min until oil separates.

6. Add cumin, turmeric, garam masala, coriander, chili pow. Fry 2–3 min.

7. Add chicken. If wet, cook uncovered to reduce.

8. Add water to mostly submerge. Simmer 20 min.

9. Uncover, reduce 15 min until oil separates again.

10. Rest off heat, covered, 15 min. 11. Serve w/ basmati rice.