I tried experimenting with a recipe today, and found one that works well for me. It is easy to make, takes only about 50 minutes, and has a perfectly fresh taste that leaves you wanting more.
Ingredients
Marinade
- ~500 grams of chicken thighs
- 2-3 tbsp full-fat yoghurt
- 1-2 tsp ginger powder
- 1-2 tsp garlic powder
- 2 tsp 四川红油/sichuan chili oil
- ~2 tsp garam masala
- 1 tsp chili powder
- 1 tsp salt
- A drizzle of extra virgin olive oil
Curry
- Cooking oil or ghee
- Cinnamon stick
- some cloves
- 2 white onions
- A can of tomato paste
- 1/2 tsp coriander powder
- 1/2 tsp cumin
- A splash of vinegar
- Chicken stock (~300 ml, or eyeball it)
Garnish
- Fresh coriander
- Lime juice
- Some heavy cream
Cooking plan
- Make your chicken thighs a bit smaller if they are large (cutting each piece into two smaller pieces). Then mix all marinade ingredients together in a bowl.
- Preheat your oven to 200 degrees Celcius.
- Heat some oil in an oven-proof pan, and then toast your cinnamon and cloves.
- Next, dice your onion and fry them in the pan until browned.
- Then, add your tomato paste and cook it until it has browned and the flavors have deepened.
- Once this is done, you may deglaze the pan with vinegar, and then add your chicken stock to form a base. Season with your coriander and cumin powder.
- Put your marinated chicken back into the pan and coat them with your sauce. The sauce should thicken a bit due to the yoghurt.
- Cook your chicken in the oven for about 30-40 minutes. The fat will have separated from the rest of the sauce. Take it out of the oven and give it a good mix.
- Finally, garnish with fresh koriander leaves and squeeze about half a lime over the sauce (or more, to taste). It should be good to go, but feel free to season to taste. Serve with rice or naan.
ENJOY!!