Name: Northern Indian Chicken Curry Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 1 whole roaster chicken; 3 Tbsp. salt; 4 tsp. freshly ground black pepper; ¼ cup ghee; 4 medium onions; 4 Tbsp. sugar; 3 Tbsp. garlic; 3 Tbsp. ginger; 2 Tbsp. green jalapeno chili; 1 bay leaf; 4 cups tomatoes; 1 Tbsp. tomato paste; 1 ½ lb. potatoes; 6 cups good-quality chicken broth; basmati rice; fresh cilantro; 2 tbsp Garam masala; ¼ cup dried red chilies; 3 Tbsp. whole cumin seeds; 3 Tbsp. whole coriander seeds; 1 Tbsp. cardamom seeds; 1 Tbsp. black peppercorns; ½ Tbsp. whole cloves; 4 cinnamon sticks; ½ Tbsp. freshly nutmeg; ½ cup ground turmeric

Enjoy this Northern Indian Chicken Curry prepared by Wolfgang Puck and made with homemade garam masala!

How To Make Northern Indian Chicken Curry

This chicken curry is made flavorful and spicy with jalapenos and Garam masala.

Prep: 30 mins

Cook: 45 mins

Total: 1 hr 15 mins

Serves:

Ingredients

1 whole roaster chicken, or fryer chicken, cut into 12 pieces, skin removed
3 Tbsp. salt
4 tsp. freshly ground black pepper
¼ cup ghee , or clarified butter
4 medium onions, sliced
4 Tbsp. sugar
3 Tbsp. garlic, minced
3 Tbsp. ginger, minced
2 Tbsp. green jalapeno chili, minced
1 bay leaf
4 cups tomatoes, diced
1 Tbsp. tomato paste
1 ½ lb. potatoes, cut into 2-inch cubes, boiling
6 cups good-quality chicken broth, canned
basmati rice, for serving, steamed
fresh cilantro, for garnish, finely chopped
2 tbsp Garam masala

Garam Masala:

¼ cup dried red chilies
3 Tbsp. whole cumin seeds
3 Tbsp. whole coriander seeds
1 Tbsp. cardamom seeds
1 Tbsp. black peppercorns
½ Tbsp. whole cloves
4 cinnamon sticks, each about 3 inches long
½ Tbsp. freshly nutmeg, grated
½ cup ground turmeric

Instructions

Season the chicken pieces all over with salt and black pepper.
Set aside at room temperature.
In a large saucepan, heat the ghee or clarified butter over medium heat.
Add the onions and sauté them, stirring constantly, just until they turn glossy, 1 to 2 minutes.
Season with the remaining salt, black pepper, and sugar.
Continue to sauté, stirring, until the onions have turned soft but have not yet browned.
Add the garlic, ginger, jalapeno, bay leaf and Garam Masala. Sauté, stirring, until the spices turn aromatic, 1 to 2 minutes.
Add the seasoned chicken pieces, tomatoes, tomato paste, potatoes, and chicken broth.
Slowly bring to a boil, stirring occasionally.
As soon as the mixture boils, reduce the heat to maintain a gentle simmer and cook until the chicken is cooked through, about 30 minutes, adding more chicken broth as necessary to keep the curry moist.
Taste and adjust the seasonings with salt, pepper and more of the sugar if necessary.
To serve, mound basmati rice on individual serving plates, spoon the chicken and sauce on top, and garnish with cilantro.

Garam Masala

In a large sauté pan, combine the dried chilies, cumin seeds, coriander seeds, cardamom seeds, black peppercorns, cloves, and cinnamon sticks.
Over medium heat, cook, stirring constantly, just until slightly toasted and fragrant, about 1 minute, taking care not to brown the spices.
Turn off heat and instantly stir in the grated nutmeg and turmeric.
Immediately transfer to spices to a food processor fitted with a stainless-steel blade.
Process, pulsing the machine on and off, until the spices are ground to a fine powder.
Place a fine-meshed strainer over a mixing bowl.
Pass the spices through the strainer, discarding any fibers.
Let the mixture cool to room temperature. Transfer to an airtight jar and store at cool room temperature.