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Ingredients
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Marinade
Curry Base
Finishing & Garnish
Method
Marinade
- 1
Trim and cut chicken
Trim excess fat from the boneless chicken thighs and cut into 1- to 1.5-inch bite-sized pieces (about 1–1.5-inch cubes).
- 2
Mix marinade
In a bowl, combine the yogurt, lemon juice, minced garlic (3 tbs), grated ginger (1 tbs), kosher salt, ground turmeric (1/2 tsp), and ground coriander (1 tsp).
- 3
Marinate chicken
Add the chicken pieces to the yogurt mixture, stir to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor).
Curry Base
- 4
Prepare aromatics
Heat the oil or ghee in a large skillet or Dutch oven over medium heat until shimmering. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.
- 5
- 6
Bloom the spices
Stir in ground cumin (1 tsp), ground coriander (1 tsp), ground turmeric (1/2 tsp), curry powder (1 tbsp), and chili powder or paprika (1/2 tsp). Cook for 30–60 seconds to bloom the spices, stirring constantly.
- 7
Add tomato
Add the tomato paste (2 tbs) and cook, stirring, for 1–2 minutes to remove raw tomato flavor. Then add the canned diced tomatoes (14 oz) and stir to combine.
- 8
Add liquid and simmer
Pour in the chicken stock (1 cup) and bring the mixture to a simmer. Let it cook gently for 5 minutes to meld flavors.
- 9
Add marinated chicken
Remove the marinated chicken from the refrigerator and add both the chicken and any remaining marinade to the simmering sauce. Stir to submerge the pieces.
- 10
Simmer until cooked
Reduce heat to low, cover partially, and simmer gently for 12–18 minutes, stirring occasionally, until the chicken is cooked through (internal temperature 165°F / 74°C) and tender.
- 11
Finish with coconut milk and adjust seasoning
Stir in the coconut milk (1/2 cup) and continue to simmer uncovered for 2–3 minutes to thicken slightly. Taste and season with salt (1 tsp), black pepper (1/2 tsp), and sugar (1/2 tsp) if desired to balance acidity.
Finishing & Serve
- 12
Optional garam masala
If using, sprinkle the garam masala (1/2 tsp) over the curry, stir, and cook for 30 seconds to 1 minute more to bloom the aroma.
- 13