Home style chicken curry from Rasika

This simple dish showcases an elemental component of many basic curries: a tomato masala flavored with whole-spice garam masala, ground spices, ginger, and deeply browned onions and garlic. Every household in India serves it, but no two make it the same way. Everyone has their own particular way of preparing it, usually passed down through the family. And everyone says theirs is the best. You can make this curry with lamb, bumping up the cooking time in Step 4 to 35 to 40 minutes, until the lamb is tender. Not only can this curry be made a day or two ahead of time, but it should be. At the very least, it is best to make it in the morning and then reheat when you are ready to serve. The extra time gives all of the flavors a chance to soak into the chicken and deepens the sauce.

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Step 1

1 MAKE THE MASALA: In a blender, liquefy the tomatoes and water.

Step 2

2 In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat until it shimmers. Stir in the cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaves and let the cumin crackle. Add the onion and cook, stirring occasionally, for 10 minutes. Add the chopped garlic and continue to cook and stir until the onions and garlic are well browned, about 5 minutes. Add the ginger-garlic paste and cook for 30 seconds.

Step 3

3 Stir in the pureed tomatoes and bring to a boil. Add the turmeric, deggi mirch, and coriander and cook for 15 minutes, stirring occasionally. The masala will be quite thick.

Step 4

4 COOK THE CHICKEN: Add the chicken, ginger, and salt. Cover the pot and cook for 5 minutes, stirring occasionally. Add the hot water, lemon juice, and garam masala. Reduce the heat to medium, cover, and cook, stirring occasionally, for 10 minutes. Serve hot with rice and naan.