Serves 1
Directions
- 1Add chicken thighs cubed up, yogurt, ginger garlic paste, lemon juice, salt, chili powder, cumin powder, coriander powder, garam masala and turmeric to a bowl.
- 2Mix it up with your hands and let it marinate for at least 30 mins.
- 3Cut an onion in half, cut both the ends off, cut a bunch of vertical lines across the onion, 2-3 horizontal lines across it and finally dice it up.
- 4Add a tiny bit of oil and the chicken to a heated pan.
- 5Cook till you get a good sear all around.
- 6Take the chicken out.
- 7Add ghee, chopped onions and a tiny bit of water to deglaze the pan.
- 8Cook for 5 to 6 minutes.
- 9Add garam masala, coriander powder, turmeric, Thai green chilies and ginger garlic paste.
- 10Mix and cook for 30s before adding crushed tomatoes, salt and chili powder.
- 11Drop the heat to medium low and let it cook for around 15 mins till it reduces and thickens up.
- 12Optionally add the remaining marinade, definitely add heavy cream and the par-cooked chicken.
- 13Mix it all up and cook for 5 minutes.
- 14Top it off with coriander and serve.
Ingredients
- 3 chicken thighs cubed up
- yogurt
- ginger garlic paste
- lemon juice
- salt
- chili powder
- cumin powder
- coriander powder
- garam masala
- turmeric
- 1 onion
- oil
- ghee
- chopped onions
- water
- garam masala
- coriander powder
- turmeric
- Thai green chilies
- ginger garlic paste
- crushed tomatoes
- salt
- chili powder
- remaining marinade
- heavy cream
- coriander
Equipment
panwooden spatula
Tips
- Marinate the chicken overnight for max flavour.
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