Entree: India – Bohri Muslim Cuisine – Bohri Chicken Curry (Bohri-style chicken curry simmered in a rich onion-tomato and yogurt gravy with warm spices)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 45 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces, about 6 pieces (thighs and drumsticks)
- 2 large onions, thinly sliced, about 16 oz (450 g)
- 3 tbsp (45 ml) vegetable oil or ghee
- 2 tbsp (30 g) ginger-garlic paste
- 1 cup (240 g) plain yogurt, whisked
- 2 medium tomatoes, pureed, about 10 oz (300 g)
- 1 tbsp (15 g) poppy seed paste (khus khus), soaked and ground (optional but traditional)
- 1 tsp (2 g) turmeric powder
- 1 tbsp (7 g) coriander powder
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (2 g) cumin powder
- 1 tsp (2 g) garam masala
- 2 large green cardamom pods, lightly crushed
- 1 small cinnamon stick
- 2 cloves
- 1 bay leaf
- 1 tbsp (15 ml) lemon juice
- Salt to taste, about 1 1/2 tsp (8 g)
- 1/4 cup (15 g) fresh cilantro, chopped, for garnish
- Fried onions for garnish, as desired

Instructions

1. Heat oil or ghee in a heavy-bottomed pan over medium heat. Add cardamom, cinnamon, cloves, and bay leaf; fry until fragrant, about 30 seconds.
2. Add sliced onions and cook slowly, stirring frequently, until deep golden brown and caramelized, about 20–25 minutes. Remove half the onions for garnish and keep the rest in the pan.
3. Stir in ginger-garlic paste and cook 1–2 minutes. Add turmeric, coriander, cumin, and red chili powder; toast spices for 1 minute.
4. Add pureed tomatoes and cook until oil separates and mixture thickens, about 8–10 minutes.
5. Reduce heat to low. Whisk yogurt until smooth and gradually stir into the masala to avoid curdling. Add poppy seed paste if using and mix well.
6. Add chicken pieces, salt, and 1/2 cup (120 ml) water. Bring to a simmer, cover, and cook gently for 25–30 minutes until chicken is cooked through and tender. Stir occasionally and adjust consistency with water as needed.
7. Stir in lemon juice and garam masala in the last 2 minutes of cooking. Taste and adjust seasoning.
8. Garnish with reserved fried onions and chopped cilantro. Serve hot with steamed rice, naans, or traditional Bohri khubz.