Chicken Curry

Spice mix

• 1 Tbsp (5.0 g) coriander seeds
• 1 1⁄2 tsp (5.0 g) cumin seeds
• 2 tsp (5.5 g) fennel seeds
• 1⁄2 tsp (2.5 g) fenugreek seeds
• 1⁄4 tsp (0.6 g) whole cloves
• 6 (1.2 g) green cardamom pods (weight is right, count is a guess)
• 1 (0.5 g) black cardamom pod
• 1⁄4 tsp (1.1 g) black peppercorns
• 2 (0.2 g) star anise points
• 2 tsp (5.3 g) paprika
• 1 tsp (2.8 g) turmeric
• 1⁄4 tsp (0.5 g) cinnamon powder
• 1⁄4 tsp (0.5 g) nutmeg powder

1. Toast the whole spices and grind to a powder. Add the powdered spices. Theoretically, this makes 4 Tbsp (30 g) of spice mix.

Curry base

• 1⁄2 cup oil
• 2 (1.4 lb) large yellow onions, sliced
• 1 (0.5 lb) green bell pepper, sliced
• 2 Tbsp garlic paste
• 1 Tbsp ginger paste
• 2 Tbsp tomato paste
• 2.5 c chicken stock
• 3 Tbsp [spice mix]

2. Make the curry base.

Chicken

• 1⁄4 cup greek yogurt
• 3 Tbsp oil
• 3 Tbsp lemon juice
• 2 Tbsp vinegar
• 1 Tbsp garlic paste
• 1 Tbsp Diamond Crystal kosher salt
• 1 Tbsp [spice mix] (what's left)
• 1 Tbsp paprika
• 1 Tbsp turmeric

3. Make the marinade.

• 5 chicken thighs (6 boneless if broiling)

4. Marinate the chicken thighs for at least 30 minutes (ideally 2 hours).
5. Grill the chicken, rest, and slice into bite-sized pieces.

Curry

• 1⁄4 c oil
• 3⁄4 tsp cumin seeds
• 2 Tbsp golden raisins
• 1 Tbsp garlic paste
• 2 tsp ginger paste
• 2 tsp turmeric
• 1⁄4 c butter
• ?? [curry base]
• 3⁄4 tsp table salt
• 2 tsp lemon juice
• [cooked chicken]
• 1⁄2 tsp fenugreek leaves
  ideally ground almost to a powder, not large leaves

• 1⁄4 c heavy cream
• cilantro for garnish

6. Make the curry.