Chicken Curry Recipe

In a large bowl, combine yogurt, lemon juice, garam masala, turmeric powder, red chili powder, and salt. Mix well to create a marinade.

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or preferably overnight.

In a large pot, heat oil over medium heat. Add the chopped onions and sauté until they are translucent and golden brown, about 5-7 minutes.

Add minced garlic and grated ginger to the pot, cooking for an additional 2-3 minutes until fragrant.

Stir in the chopped tomatoes and cook until they break down and become saucy, about 5 minutes.

Add the marinated chicken to the pot, stirring to combine with the onion and tomato mixture. Cook for 5-7 minutes, allowing the chicken to brown slightly.

Pour in the coconut milk, stirring well to combine. Bring the mixture to a simmer and reduce the heat to low. Cover and let it cook for 20-25 minutes, or until the chicken is cooked through and tender.

Taste and adjust seasoning with salt if necessary.

Garnish with chopped cilantro before serving.

In a medium saucepan, combine basmati rice, water, and salt. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is tender and water is absorbed.

Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Serve the chicken curry over a bed of rice, garnished with additional cilantro if desired.