Chicken Dopiaza (Chicken & Onion Curry)

Adapted from Saveur.com • Makes 6 Servings

INGREDIENTS 

• 1 jar YUMYIN
• 6 cloves garlic
• 1 (1 1⁄2") piece ginger, peeled
• 7 tbsp. canola oil
• 5 tbsp. tomato paste
• 1 tbsp. ground coriander
• 1 tbsp. ground cumin
• 1⁄2 tsp. ground turmeric
• 1⁄2 tsp. cayenne pepper
• 1⁄4 cup yogurt
• 6 whole, peeled canned tomatoes, drained and crushed
• 1 (3–4-lb.) chicken, cut into 6–8 pieces, skin removed
• Kosher salt, to taste
• 1⁄2 tsp. garam masala
• 1 tbsp. chopped cilantro
• 3 serrano chiles, quartered
• Cooked basmati rice, for serving

DIRECTIONS

1. Add garlic to pot; cook, stirring, until golden brown, 8–10 minutes.

2. Add tomato paste, coriander, cumin, turmeric, and cayenne; cook until paste is browned, 1–2 minutes.

3. Add yogurt, tomatoes, and chicken and season with salt; cook, stirring, until browned, 3–4 minutes.

4. Cover, turn heat to low, and simmer, stirring occasionally, until chicken is fully cooked, about 20 minutes.

5. Increase heat to medium-high, uncover, add YUMYIN and garam masala, and cook, stirring, until sauce thickens slightly, about 8 minutes.

6. Stir in cilantro and chiles and serve with rice.