Smita, July 2014 North Indian Chicken Curry ========================== (from Fine Cooking Magazine) Serves 5-6 2 tbsp canola or peanut oil 2 cups (2 medium) finely chopped onions 1 cup plain yogurt, room temperature 1 tsp cornstarch 1 tbsp minced fresh ginger 1 tbsp minced garlic 1-2 hot fresh green chilies (e.g. Serrano) minced 4 lb bone-in chicken thighs (10-12), skin and excess fat removed 1 tbsp ground coriander 1 1/2 tsp ground cumin 3/4 tsp turmeric 3/4 tsp cayenne 1 28 oz can whole peeled tomatoes, chopped, with their juices 1/2 cup chopped fresh cilantro leaves, more for garnish 1 tsp garam masala Heat the oil in a Dutch oven or deep, wide saucepan over medium-high heat. Add the onions and stir to coat them with the oil. Spread them in an even layer, and cook for 2 minutes. Stir well, rearrange in an even layer again, and cook for 2 minutes; the onions should have begun to brown at the edges. Reduce the heat to medium and cook, stirring occasionally, until the onions are a rich brown color, another 10 to 12 minutes. Lower the heat if necessary so the onions caramelize but don’t burn. Put the yogurt in a small bowl, stirring until creamy. Add cornstarch and mix well. Add the ginger, garlic, and chilies to the onions. Cook over medium heat, stirring frequently, for 2 minutes so they meld with the onions. Add all the chicken thighs and cook, stirring occasionally, until they lose their raw color and begin to brown, 5 to 6 minutes. Lower the heat to medium low and add the coriander, cumin, turmeric, and cayenne. Cook for 2 minutes, stirring frequently and scraping the bottom of the pan. Add the tomatoes and their juices, the yogurt mixture, the chopped cilantro, and 2 tsp kosher salt. Stir well, cover with a tight fitting lid, and bring to a boil. Lower the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Remove from the heat and taste for salt. To serve, sprinkle on the garam masala, transfer to a serving dish, and garnish with cilantro. (Freezes well.)