I make - Homestyle Chicken Curry

We were very pleased with this curry last night. Gently spiced, very tasty.

Homestyle Chicken Curry

1 kg skinless chicken thighs (6 boneless or 8 bone-in), cut into halves
1/4 cup plain yogurt
1 tsp garam masala
1/2 tsp sweet paprika powder
1 garlic grated
1 thumb size ginger, grated
1/2 tsp salt

For the gravy
1 tsp cumin seeds
4 medium onions, finely chopped
3 garlic, minced
2 tomatoes, chopped
2 tbsps tomato paste
2 tsps coriander powder
1 tsp turmeric powder
1 tsp Pasanda spice blend (or use some fenugreek leaves with a pinch of green cardamom powder)
1/2 cup of water
1 tsp salt + 1/2 tsp sugar

Fresh coriander leaves

First is to marinade the chicken pieces with yogurt, garam masala, paprika, garlic, ginger and salt, while you prepare the gravy. You could do this a day before but 30-minute marinade is enough.

In a large pot, heat 2 tbsps oil to fry the cumin seeds. When the seeds are popping, put in onions, garlic, fresh tomatoes and tomato paste. Cook on medium-low heat until onions are nicely brown and the whole mixture has cooked down by half. It may take 20 minutes. If it catches at the bottom, drizzle in  some water to deglaze. 

When the onion-tomato mixture has been cooked down to a paste, add in coriander, turmeric and Pasanda spice mix. Stir the chicken in along with the marinade and 1/2 cup of water. Stir to combine. Season with salt and sugar. Bring the pot to boil and reduce the heat to low. Let it simmer for 30 minutes with the lid on and remove the lid for another 15-20 minutes.

By now the chicken should be fork tender. Taste the gravy and adjust the seasoning. Turn the heat off for 10 minutes and scatter the coriander leaves on top before serving.