Ingredients
Equipment
Method
- Chop the chicken thighs into large chunks and set to one side.
- Melt the ghee in a large, heavy pan over medium heat. Add the whole spices and cook for 1 minute until aromatic.
- Add the chopped onion and fry for 10 minutes until softened and starting to turn golden brown.
- Add the spices to the onion and stir to coat.
- Add the chopped garlic and grated ginger. Cook for another minute.
- Pour in the chicken broth, tomato puree then add the chopped chicken and salt. Stir well to coat.
- Cover the pan, reduce the heat to low and cook for 45 minutes until the chicken is cooked through and the sauce has thickened.
- Add in the yogurt then season with the additional garam masala and ground fennel.
- Cook for 2-3 more minutes and serve garnished with cilantro.
Notes
- Chicken Thighs: The recipe uses chicken thighs as they won't dry out during the cooking time. If you want to use chicken breast, prepare the curry as instructed, but at step 6, don't add the chicken, just simmer the sauce for 30 minutes and then add in the chopped chicken breast for the last 15 minutes of simmering.
- Ghee: Ghee is clarified butter. You can usually find it in grocery stores, but butter or vegetable oil is a good alternative.
- Ground Spices: If you are using the ground alternatives, don't add them until you add the other spices in step 4.
- Tomato Puree: Tomato Puree (US) or Passata (UK/AU) is a thick, smooth puree. It is made with uncooked tomatoes that have been pureed and strained. It has an intense tomato flavor and is thicker than canned crushed tomatoes. In Australia, it is known as passata, but in the US it is more commonly labeled Tomato Puree.
- Garam Masala: Garam marsala is an Indian spice blend that you can buy in most grocery stores. It adds extra depth to curries. If you can't find it then you can add mild curry powder instead.