Marinade:
760g chicken thighs, cut into bite-sized pieces
150g yogurt
2.5 tsp (6g) chili powder
1 tsp (2g) turmeric
2 tsp (10g) lemon juice
1 tsp (2g) ground cumin
1 tbsp (7g) Garam masala
2 tsp (10g) sea salt
2-inch knob ginger grated
Curry Sauce:
1 onion, thinly sliced
1 tsp (2g) Garam masala
1 tsp (2g) chili powder
1/2 tsp (1g) turmeric
1/2 tsp (1g) fenugreek powder
1 tbsp (13g) sugar
2 tbsp (28g) ghee
1 tbsp (15g) grated ginger
Salt to taste
400g crushed tomatoes
180ml heavy cream
30g unsalted butter
Fresh coriander for garnish
Marinade:
Place your chicken thighs in a bowl, add the rest of the ingredients and mix thoroughly, ensuring the chicken gets completely coated with the marinade. Cover with plastic wrap and reserve.
Curry Sauce:
Heat a 12” nonstick skillet over medium-high heat, add ghee; once melted, add your marinated chicken pieces and sear them on all sides until golden brown. Remove your chicken, place it on a baking sheet, and reserve.
Add your onions, season with salt, add ginger, and cook until softened in the same pan, stirring often, followed by Garam Masala, chili powder, turmeric, fenugreek powder, and sugar.
Add in your crushed tomatoes and reduce for 2 minutes. Place the onion mix in the blender and blend until smooth.
Place the sauce back in the pan, add your chicken, cover with a lid and simmer for seven minutes; add heavy cream and simmer till thickened.
Cut the heat, stir in butter, and season with salt to taste.
Serve your chicken over rice, optionally garnished with cilantro.