It's important to note that if you're missing tomato, you're missing the acid and the curry will not be tasty. There is a balance to be achieved in the ingredients. This is why the recipe exists. Follow it closely, experiment from there.
Serves 2; there will be left-overs
| 4 | chicken thighs, boneless, skinless, cut into large chunks |
| 2 | large onions, thin-sliced |
| 2½ tsp | salt |
| 10 cloves | garlic minced or crushed |
| — | ginger puree |
| 2 | bay leaves, bloomed |
| 2 | large tomatoes halved and trimmed |
| 2 tsp | turmeric |
| 2 tsp | cashmere chili powder |
| 2 tsp | ground coriander |
| 1½ tsp | ground cumin |
| 1 tsp | garam masala (only at end) |
1. Start by browning onions (barely) in oil with salt, 5 minutes.
2. Add garlic and ginger and cook 5 more minutes.
3. Tomatoes face down against pan until skin comes off at a touch, 5 minutes at medium. After skin gone, mash them.
4. Cook out spices in order about 5 minutes. They bloom because of the oil (don't skimp). These spices are oil soluable (only).
5. At this point, should begin to oil separating out—indication of success.
6. At this point, introduce chicken thighs as large chunks. Stir to coat. Cook 8 minutes.
7. Add garam masala. Add more water as desired for more gravy. Reduce heat and simmer 2 minutes.