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The spicy Indian curry known as murgh kali murch translates literally as “chicken black pepper,” and it inspired this quick weeknight dinner. Black pepper's pungency is balanced by the richness of whole-milk yogurt and the sweetness of lightly browned onions. To finish the dish, the ingredients are simmered uncovered until the chicken thighs are cloaked with a dryish, flavorful sauce. Serve with basmati rice or warmed naan.
cup plain whole-milk Greek yogurt
teaspoon ground coriander
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