Chicken Curry

The method's theirs. Go give them the click.

Ingredients

2 1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 cup plain, full-fat yogurt (I use Greek; with Greek, 2% worked too)
4 garlic cloves, minced or grated, divided
2-inch piece of ginger, minced or grated, divided
2 teaspoons kosher salt, divided, plus more to taste
2 to 3 tablespoons neutral oil or ghee
2 large yellow onions, minced
1 teaspoon cumin seeds
About 2 1/2 cups small diced fresh tomatoes, from 3 to 4 roma tomatoes, or 1 15-ounce can crushed tomatoes
2 tablespoons tomato paste
1 1/2 teaspoons ground turmeric
1 teaspoon garam masala
1 tablespoon ground coriander
1/2 to 1 teaspoon cayenne or a mild chile powder, such as kashmiri, or to taste
1/2 cup water

The steps live at smittenkitchen.com. We don't copy them: Smitten Kitchen wrote this recipe, and your visit supports them.