Basic cream based westernized Indian chicken curry
>Sear boneless chicken thigh and remove from pan >Saute thinly sliced onion with whole cinnamon, cardamom, clove, and bay leaf in clarified butter >salt >once onions are softened and browned stir in garlic, ginger, turmeric, coriander powder, cumin powder, and red chili powder. (preferably toasted and ground yourself) >deglaze with crushed tomato or diced tomatoes >simmer until moisture evaporates and onions/tomatoes start breaking down >the mixture will start to darken slightly, this is an important step to mature the taste >add broth/water and deglaze (not too much liquid needed) >simmer until curry consistency forms >add a small amount of heavy cream to thicken curry >optional: stir in some chopped cilantro and mint >add chicken back in and simmer until cooked through >optional: fish out whole spices before serving >serve garnished with cilantro and lemon over basmati rice
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