Meera Sodhas Chicken Curry Recipe

Name: Meera Sodhas Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter or ghee; 1 tablespoon neutral oil, like canola; 1 teaspoon cumin seeds; 2 cinnamon sticks, approximately 2 inches long; 2 large white or yellow onions, peeled and finely chopped; 1 2 1/2-inch piece of ginger, peeled and grated or minced; 6 cloves of garlic, peeled and crushed; 2 green cayenne or jalapeno peppers, stemmed, seeded and cut into half-moons; Kosher salt, to taste; 3/4 cup plus 2 tablespoons pureed tomatoes; 2 tablespoons tomato paste; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground turmeric; 3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal; 1 3/4 to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks; 3 tablespoons slivered almonds; 1 teaspoon garam masala; Pinch ground cayenne pepper, or to taste.

Servings: persons

2 tablespoons unsalted butter or ghee
1 tablespoon neutral oil, like canola
1 teaspoon cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled and grated or minced
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeno peppers, stemmed, seeded and cut into half-moons
Kosher salt, to taste
3/4 cup plus 2 tablespoons pureed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1/2 teaspoon ground turmeric
3 tablespoons whole-milk yogurt, plus 1 cup to serve with the meal
1 3/4 to 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 tablespoons slivered almonds
1 teaspoon garam masala
Pinch ground cayenne pepper, or to taste.

1
Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks.
2
Cook for a minute or two, stirring often, to intensify their flavors, then add the onions.
3
Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
4
Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste.
5
(You can also do this on a cutting board, with a knife.)
6
Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir.
7
Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
8
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce.
9
It may be quite thick.
10
When it begins to bubble, add the chicken.
11
Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through.
12
Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so.
13
Serve with basmati rice or naan, and the additional yogurt.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons unsalted butter or ghee, 1 tablespoon neutral oil, like canola, 1 teaspoon cumin seeds, 2 cinnamon sticks, approximately 2 inches long, and more.

Yes, Meera Sodhas Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meera Sodhas Chicken Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions