Failproof Homestyle Chicken Kari

IngredientsGaram Masala12dried bay leaves12whole cloves5black cardamom pods4whole star anise pods33" (7.5 cm) cinnamon sticks1whole nutmeg3Tbsp. coriander seeds3Tbsp. whole mace fronds2Tbsp. cumin seeds1Tbsp. black peppercorns2tsp. white poppy seedsInsanely Addictive Pickled Onions1medium yellow onion (9 oz. [255 g]), halved, thinly sliced into half-moons2Tbsp. lime juice2Tbsp. Kashmiri red chili powder2tsp. chaat masala½tsp. cayenne powder½tsp. fine sea salt2Tbsp. peanut oil or any vegetable oil or avocado oil1tsp. cumin seedsChicken Kari12" (5-cm) piece fresh ginger, chopped4garlic cloves, peeled3green Thai chiles or 1 serrano, stemmed, chopped2lb. (910 g) boneless, skinless chicken thighs (see Notes), excess fat trimmed, cut into 2" [5-cm] pieces2½tsp. fine sea salt⅓cup (80 ml) vegetable oil or avocado oil1tsp. cumin seeds½tsp. black mustard seeds½tsp. black peppercorns5whole cloves1fresh or dried bay leaf1star anise13" [7.5-cm] cinnamon stick, broken into small pieces1medium red or yellow onion (9 oz. [255 g]), finely chopped1Tbsp. ground coriander1Tbsp. Kashmiri red chili powder1Tbsp. plus 1 tsp. Garam Masala2tsp. cayenne powder1tsp. powdered turmeric3Tbsp. tomato paste1Tbsp. plus 1 tsp. packed fresh fenugreek leavesCilantro leaves, for garnishLime wedges, for servingInsanely Addictive Pickled Onions, for servingSteamed rice or Indian flatbread, for serving (see Notes)Need to make a substitution?PreparationGaram MasalaStep 1In a small bowl, toss 12 dried bay leaves, 12 whole cloves, 5 black cardamom pods, 4 whole star anise pods, three 3" (7.5-cm) cinnamon sticks, 1 whole nutmeg, 3 Tbsp. coriander seeds, 3 Tbsp. whole mace fronds, 2 Tbsp. cumin seeds, 1 Tbsp. black peppercorns, and 2 tsp. white poppy seeds to combine.Step 2Heat a medium dry skillet over low heat until hot. Add the spice mixture and toast until slightly fragrant, about 45 seconds. Transfer back to the bowl and let cool.Step 3Transfer the whole nutmeg to a mortar and break into smaller pieces with a pestle (this is just to make it easier to grind, so don’t worry about being too precise!). Repeat with the cinnamon. Tear the bay leaves into smaller pieces. Transfer all of the spices to a spice grinder and grind into a fine powder (it will be slightly warm when you remove the lid). Transfer to an airtight container (do not cover yet) and let cool completely. Then close the lid.Do Ahead: Garam masala can be made 1 month ahead. Cover and store in a cool, dark place.Insanely Addictive Pickled OnionsStep 4To a small heatproof bowl, add 1 medium yellow onion (9 oz. [255 g]), halved, thinly sliced into half-moons, 2 Tbsp. lime juice, 2 Tbsp. Kashmiri red chili powder, 2 tsp. chaat masala, ½ tsp. cayenne powder, and ½ tsp. fine sea salt.Step 5In a small pan over medium-high heat, warm 2 Tbsp. peanut oil or any vegetable oil or avocado oil until it shimmers. Add 1 tsp. cumin seeds and cook until fragrant and they start to turn brown, about 1 minute. Be careful not to let the seeds burn or they will taste bitter. Remove from the heat and pour the hot oil over the onions. Toss to coat the onions in the spice mixture.Step 6Serve immediately or let cool and store in an airtight container in the refrigerator for up to 1 week.Chicken KariStep 7To a mortar and pestle or food processor, add one 2" (5-cm) piece fresh ginger, chopped, 4 garlic cloves, peeled, and 3 green Thai chiles or 1 serrano, stemmed, chopped, and pound or pulse into a chunky paste. To a medium bowl, add 2 lb. (910 g) boneless, skinless chicken thighs, excess fat trimmed, cut into 2" [5-cm] pieces, along with the ginger-garlic paste and 1 tsp. fine sea salt and toss to combine. Cover and place in the refrigerator to marinate for a minimum of 1 hour or overnight.Step 8In a medium heavy-bottomed pot or Dutch oven over medium-low heat, warm ⅓ cup (80 ml) vegetable oil or avocado oil, then add 1 tsp. cumin seeds, ½ tsp. black mustard seeds, ½ tsp. black peppercorns, 5 whole cloves, 1 fresh or dried bay leaf, 1 star anise, and one 3" [7.5-cm] cinnamon stick, broken into small pieces, and lightly toast and until fragrant, about 1 minute. Increase the heat to medium, add 1 medium red or yellow onion (9 oz. [255 g]), finely chopped, cover, and cook until the onion is translucent and beginning to turn brown around the edges, stirring halfway through, about 10 minutes.Step 9Add 1 Tbsp. ground coriander, 1 Tbsp. Kashmiri red chili powder, 1 Tbsp. Garam Masala, 2 tsp. cayenne powder, and 1 tsp. powdered turmeric. Stir to combine and cook until fragrant, about 1 minute. Drain off the excess marinade from the chicken, then add it to the pot along with 3 Tbsp. tomato paste, 1 Tbsp. packed fresh fenugreek leaves, and remaining 1½ tsp. fine sea salt and stir until everything is mixed thoroughly and the chicken is covered with the spices and tomato paste. Add ½ cup (120 ml) water and mix again. Cover and cook until the chicken is cooked through and tender, 30 minutes, stirring halfway through.Step 10Remove from the heat and sprinkle with the remaining 1 tsp. Garam Masala, remaining 1 tsp. fresh fenugreek leaves, and cilantro leaves. Serve immediately with lime wedges, Insanely Addictive Pickled Onions, and steamed rice or Indian flatbread.Do Ahead: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 1 month.From East to East: Recipes and Stories from Mumbai to New York by Rachel Gurjar, © 2026. Published by Chronicle Books. Photographs © Isa Zapata. Buy the full book from Amazon or Bookshop.