Ingredients

For the Marinade

• 2 lbs boneless skinless chicken thighs, cut into large bite-sized chunks
• 1 tbsp ginger paste (or 1 tbsp freshly grated ginger)
• 1.5 tbsp garlic paste (or 3-5 cloves of garlic grated/minced)
• 1 cup plain yoghurt
• 1 tbsp garam masala
• 1 tsp pepper
• salt to taste

Curry

• 6 tbsp butter
• 1 dried red chilli (or 2 serrano peppers sliced - remove seeds if you prefer it less spicy)
• 1 tbsp ginger paste
• 1.5 tbsp garlic paste
• 5 medium sized tomatoes roughly chopped
• 2 tbsp garam masala
• 1 tbsp red chilli powder (ignore this if you prefer it less spicy)
• 1/2 cup heavy cream
• 1 tbsp dried fenugreek leaves (optional)
• fresh coriander / cilantro chopped fine for garnish

Preparation

Marination

1. In a large bowl, mix together the chicken with the ginger garlic paste, yoghurt, garam masala, salt and pepper.
2. Marinate for atleast 30 mins or overnight in the refrigerator.

Curry

1. Add the butter to a dutch oven over medium heat.
2. When the butter has melted, add the dried red chilli and heat for 10-20 seconds.
3. Add the ginger garlic paste and saute for another 30 seconds until it releases an aroma.
4. Add the tomatoes, salt, garam masala, red chilli powder and 2 cups water. Bring to a boil, turn it down to a simmer and cook until the gravy thickens (about 20 mins). Add more water if required during this process so that the tomatoes can cook slowly in sufficient water.
5. In the meanwhile, start cooking your chicken as outlined in the next section.
6. Take the gravy off the heat to let it cool down. Pour it into a blender and blend it until smooth.
7. Pour it back into the skillet. Add the cooked chicken and fenugreek leaves. Add a bit of water based on your preference of gravy consistency. Simmer for about 5-10 mins for the chicken to absorb the flavours from the gravy.
8. Add the cream. Stir and cook for 1-2 mins.
9. Garnish with fresh cilantro and serve with rice or naan.

Chicken

1. You could cook the chicken on a grill or in the oven, based on your preference. The more smoky, the chicken the better the flavour at the end so ensure you have a little char on the chicken when done.
2. To cook it in the oven, preheat the oven to 375°F.
3. Place the chicken in a greased oven safe flat dish making sure to separate out each piece so it cooks independently.
4. Let it cook for about 12 mins and turn halfway.
5. Broil the chicken for another 3-5 mins, turning halfway, to get a good char on the outside.
6. If the chicken is a bit undercooked, that's okay as it will cook for another 10 mins in the curry.