Chicken Atishi – Smoky, Spicy North Indian Chicken Curry

Instructions

Step 1: Sear the Chicken

1. Heat 1 tablespoon oil or ghee in a deep pan over medium-high heat.
2. Add the chicken pieces and sear on both sides until lightly browned, about 2–3 minutes per side. Remove and set aside.

Step 2: Sauté the Aromatics

3. In the same pan, add another tablespoon of oil. Add cumin seeds and let them sizzle for a few seconds.
4. Add chopped onions and cook until golden brown and caramelized (10–12 minutes), stirring often to prevent burning.
5. Add garlic and ginger, and cook for 1–2 minutes until fragrant.

Step 3: Build the Masala

6. Stir in turmeric, red chili powder, coriander powder, smoked paprika, and salt. Toast the spices for 30 seconds.
7. Add tomatoes and cook until soft and oil begins to separate (5–7 minutes).
8. Lower the heat, stir in the whisked yogurt gradually to avoid curdling. Cook for 2–3 minutes, stirring constantly until fully combined into a thick gravy.
   

   Step 4: Simmer the Chicken