This dish was inspired by one of cookbook author Madhur Jaffrey’s lamb curries.

　　

Ingredients

serves 4

　　1/4 cup vegetable oil

　　6 whole dried red hot chiles, each broken into 3 or 4 pieces

　　2 teaspoons brown or yellow mustard seeds

　　1 whole cinnamon stick (3 inches)

　　1/2 teaspoon urad dal or yellow split peas

　　1 1/4 cups very thinly sliced shallots (about 4)

　　10 garlic cloves, very thinly sliced

　　10 fresh curry leaves (optional)

　　2 teaspoons grated peeled fresh ginger

　　1 1/4 cups chopped plum tomatoes (about 3)

　　1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

　　1/4 teaspoon ground turmeric

　　Coarse salt

　　Raita, for serving

　　Pooris, for serving (optional)

　　

Step 1

Heat the oil in a large Dutch oven over medium-high heat until hot but not smoking. Add the chiles, mustard seeds, cinnamon, and urad dal; cook, shaking the pot, until the seeds pop, about 45 seconds. Add the shallots, garlic, and curry leaves; cook, stirring, until the shallots are golden, about 4 minutes. Add the ginger; cook, stirring, 1 minute. Add the tomatoes; cook, stirring, 2 minutes.

　　

Step 2

Add the chicken; sprinkle with the turmeric and 1 1/2 teaspoons salt. Cook, stirring occasionally, about 4 minutes. Stir in 2 cups water. Bring to a boil. Cover; reduce heat to medium-low. Simmer until the chicken is very tender, about 30 minutes.

　　

Step 3

Uncover. Bring to a boil over medium-high heat. Boil until the sauce coats the meat, about 10 minutes. Season with salt. Serve with raita and pooris, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.