Old Delhi Chicken Curry

Old Delhi Chicken Curry

I had sampled this Delhi Chicken Curry with Fennel and Ginger on a vacation. The spicing was delicate and ever so subtle and the technique was cooking meat on the bone low and slow. This is my adaptation of the recipe working with boneless chicken. This recipe is done in the instant pot, but can be very easily done on the stove top by increasing the simmering time.

Ingredients:

3 tablespoons oil
1 tablespoon whole cumin seeds
1 tablespoon freshly grated ginger
1 medium sized red onion diced
1 tablespoon red cayenne pepper
1 tablespoon ground fennel
2 pounds of boneless skinless chicken thighs cut into small pieces
1 teaspoon salt
1 cup full fat yogurt, well beaten
1 and 1/2 teaspoons dried thyme (optional)
2 tablespoons chopped cilantro

Full recipe: Old Delhi Chicken Curry

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