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 (0.5 g) whole cloves
• 1⁄4 tsp (1.0 g) cardamom seeds
• 1 (0.5 g) black cardamom pod
• 1⁄4 tsp (1.1 g) black peppercorns
• 2 (0.2 g) star anise points
• 2 tsp paprika
• 1 tsp (2.2 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 1/4 cup (30 g) of spice mix.

Curry base

• 1⁄2 cup oil
• 1.4 lb onion, sliced
• 1 green bell pepper
• 2 Tbsp garlic paste
• 1 Tbsp ginger paste
• 2 Tbsp tomato paste
• 2 c chicken stock
• 3 Tbsp [spice mix]

2. Make the curry base.

Chicken

• 5 Tbsp greek yogurt
• 1⁄4 c oil
• 1⁄4 c lemon juice
• 3 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.

• ?? chicken thighs

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
• 10 green cardamom pods
• 8 cloves
• 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.