About the Recipe
Ingredients
For the Chicken Marinade:
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into chunks
1 cup (240ml) plain yogurt
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp chili powder
1 tsp garam masala
2 cloves garlic, minced
1-inch piece of ginger, grated
Juice of 1 lemon
For the Sauce:
2 tbsp vegetable oil or butter
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp paprika
1 tsp turmeric
1 tsp garam masala
1 tsp chili powder
1 can (14 oz/400g) crushed tomatoes
1 cup (240ml) heavy cream or coconut milk
Salt and pepper, to taste
Fresh cilantro leaves, for garnish
Optional Accompaniments:
Basmati rice
Naan bread
Preparation
Marinate the chicken: In a bowl, mix yogurt, lemon juice, garlic, ginger, and spices for the marinade. Add the chicken chunks, ensuring they are fully coated. Cover and refrigerate for at least 1 hour or overnight for best results.
Cook the chicken: Preheat your grill or broiler. Thread the chicken onto skewers or place them on a baking sheet. Cook for 10-15 minutes, turning occasionally, until slightly charred and cooked through. Set aside.
Make the sauce: Heat oil or butter in a large pan over medium heat. Sauté the onions until golden, about 5 minutes. Add garlic and ginger, cooking for 1 minute until fragrant. Stir in the spices and cook for another 30 seconds to release their aroma.
Simmer the curry: Add the crushed tomatoes and simmer for 10 minutes. Stir in the cream or coconut milk, then add the cooked chicken pieces. Simmer gently for another 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Serve: Garnish with fresh cilantro leaves and serve hot with basmati rice and warm naan bread.
Prep Time:Â 15 minutes (plus marinating time)
Cook Time:Â 30 minutes
Total Time:Â 45 minutes (plus marinating)
Servings:Â 4 servings