Indian · main

Chicken Curry with Caramelized Onions

Chicken Curry with Caramelized Onions reads allium 5.3, umami 5.2 and sweetness 5.0 on Palate's 0–10 flavor X-ray — a Indian main, about 1 hr 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Allium 5.3 · Umami 5.2 · Sweetness 5.0 · Salinity 3.6 · Warm Spice 3.2 · Richness 3.2 · Earthy 3.2 · Heat 2.9 · Herbaceous 2.7 · Sourness 2.7 · Funk & Ferment 2.3 · Floral 1.7 · Fruity 1.7 · Bitterness 1.4 · Nutty 1.3 · Citrus 0.6

What's in it (15)

Time & effort: about 1 hr 18 min (1 hr 17 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 87.7 kcal, 10.9 g protein, 2.8 g fat, 5.3 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

  1. Heat 2 tablespoons of the oil in a large Dutch oven or heavy pot over medium-low heat. Add the onions and 1/4 teaspoon of the salt; cook, stirring every few minutes and scraping up any browning on the bottom, until deeply golden-brown, soft, and jammy, 35-40 minutes, lowering the heat if they begin to scorch. Transfer the onions to a bowl and set aside.
  2. Season the chicken pieces all over with 3/4 teaspoon of the salt.
  3. Add the remaining 1 tablespoon oil to the same pot over medium heat. Add the garlic and ginger and cook, stirring constantly, until fragrant but not browned, about 1 minute.
  4. Stir in the cumin, coriander, turmeric, and cayenne; cook, stirring, until fragrant and a shade darker, 30-45 seconds.
  5. Add the tomatoes with their juices and the reserved caramelized onions. Cook, mashing the tomatoes with a spoon, until the mixture thickens into a deep, jammy paste, 8-10 minutes.
  6. Add the chicken and cook, turning the pieces to coat them in the masala, until the outside is no longer pink, 3-4 minutes.
  7. Pour in the broth, scraping up any browned bits from the bottom of the pot, and bring to a simmer. Cover, reduce the heat to low, and simmer until an instant-read thermometer inserted into a piece of chicken reads 165°F, 20-22 minutes, stirring once or twice.
  8. Whisk about 1/2 cup of the hot cooking liquid into the yogurt in a medium bowl, a little at a time, to warm it gently, then stir the tempered yogurt back into the pot.
  9. Simmer gently, uncovered, until the sauce is silky and no longer looks separated, 4-5 minutes; do not let it boil.
  10. Stir in the garam masala and season with additional salt and cayenne to taste.
  11. Remove from the heat, scatter the cilantro over the top, and serve hot over rice or with warm naan.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.