The recipe opens with a homemade garam masala.
It calls for twelve dried bay leaves, the same amount of whole cloves, five black cardamom pods, four star anise pods, a trio of cinnamon sticks, a whole nutmeg, a trio of tablespoons of coriander seeds, an equal amount of whole mace fronds, two tablespoons of cumin seeds, one tablespoon of black peppercorns and two teaspoons of white poppy seeds.
All spices are tossed in a dry skillet over low heat for about 45 seconds, then cooled and ground to a fine powder. The nutmeg and cinnamon are broken into smaller pieces before grinding, and the final blend is stored in an airtight container after cooling completely.
Garam masala can be prepared up to a month ahead; the container should sit in a cool, dark place until needed.
For the accompanying pickled onions, a medium yellow onion is sliced thin, then mixed with lime juice, Kashmiri red chili powder, chaat masala, cayenne powder and fine sea salt.
Hot peanut oil infused with cumin seeds is poured over the seasoned onions, which are tossed to coat. The mixture can be served immediately or refrigerated for up to one week.
Cooking the Chicken Kari
Chicken thighs are trimmed, cut into two-inch pieces and combined with a paste made from fresh ginger, garlic and green Thai chiles. One teaspoon of fine sea salt is added, and the bowl is refrigerated for at least one hour.
In a heavy-bottomed pot, a third-cup of vegetable oil is warmed, then cumin seeds, black mustard seeds, black peppercorns, whole cloves, a bay leaf, star anise and a broken cinnamon stick are toasted until fragrant.
Finely chopped red or yellow onion follows; it cooks covered until translucent and lightly browned around the edges, about ten minutes.
Ground coriander, Kashmiri red chili powder, garam masala, cayenne powder and turmeric are stirred in and cooked for another minute to release aromatics.
After draining excess marinade, the chicken joins the pot with tomato paste, fresh fenugreek leaves and additional salt. A half-cup of water is added, the lid returns, and the mixture simmers for thirty minutes until the meat is tender.
Once removed from heat, the dish is finished with a final sprinkle of garam masala, fresh fenugreek leaves and chopped cilantro. Lime wedges and the prepared pickled onions round out the presentation.
Served alongside steamed rice or Indian flatbread, the kari can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.
Additional Tips and Variations
Choosing a thick-walled Dutch oven can improve heat distribution, helping the sauce cling to the chicken pieces more evenly. The recipe also works well in a deep skillet if a larger pot is unavailable.
Photographs captured by a noted visual artist illustrate each dish, providing a clear view of the final presentation.
