- 1 kilogram chicken thighs
Ingredients for the marinade:
- 2 tablespoons of ginger garlic paste
- 1 squeeze of lime
- 1 teaspoon of salt
- 1 tbsp ghee
Ingredients for the curry:
- 1/4 cup of neutral oil (coconut oil or ghee, my pref)
- 4 medium-sized brown onions, peeled and roughly chopped
- 10 cloves of garlic, peeled
- 2 cm piece of ginger, peeled and finely diced
- 1 to 2 green chillies (we used 1 Jalapeño chili pepper)
- 1 tablespoon of cumin seeds
- 2 bay leaves
- 1/2 cinnamon stick
- 4 to 5 cardamom pods
- 8 to 10 peppercorns
- 4 to 5 cloves
- 4 tomatoes, or 1/2 a cup of tomato paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 tablespoons ground coriander
- 1 teaspoon ground garam masala
- Salt, to taste
- cilantro, to garnish
- In a large glass bowl, marinate the chicken thighs in the ginger garlic paste, lime juice and salt. Cover and set aside for 30 minutes. Meanwhile, use a mortar and pestle (or food processor?) to grind the onions, garlic, ginger and green chillies to a paste and set aside.
- Heat the oil in a heavy-bottomed pan and add the cumin seeds. Roughly pound all of the whole spices (bay leaves, cinnamon, cardamom, peppercorns and cloves) and add to the oil. Once they start to make popping sounds, add the onion paste. Heat over a low flame, stirring occasionally, until reduced to a golden-brown paste and the oil starts to separate.
- Next, add the tomatoes, salt to taste, turmeric, red chili powder, and ground coriander. Cook until the tomatoes just start to form a paste. Add the chicken, garam masala and 1/2 cup of water. Bring the curry to a boil, then reduce the heat, cover with a lid and continue to cook over a medium heat.
- After 20 to 25 minutes, uncover the pan and cook for another 15 to 20 minutes until the water evaporates and the curry starts to thicken. Once the curry is ready, switch the flame off.
- Serve with your choice of naan or basmati rice and top with fresh cilantro leaves, if desired.
I read this in a NewsELA article, which I subscribed to as a science teacher. They offer loads of readable current news, including in science and health and social justice. Some changes from the original recipe: we used organic coconut oil, although I would have been equally happy with ghee. We speeded things up with using a garlic press and grater for the ginger for the marinade paste, and added a coconut oil to keep the chickens moist. I ran out of whole cloves, so I added some black mustard seed for appearances. And rather than the mortar and pestle method for the onion-garlic-ginger-chili mixture, we used a smoothie blender. We did use the mortar and pestle to grind the whole spices though! Make sure you turn on your ventilation — these are some powerful aromas when you start frying!
***Marinade reminder: we mixed ACID (lime) + SALT + OIL (ghee) + HERBS/SEASONINGS/SUGAR (ginger / garlic) + TIME (30 minutes).***