Curry Chicken Recipe

Marinate the chicken

Trim excess fat from chicken thighs and pat dry. In a large bowl combine yogurt, 4 tbs minced garlic, 1 tbs grated ginger, 1 tsp turmeric, 1.5 tsp kosher salt and 0.5 tsp black pepper. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours.

Heat a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add 3 tbs vegetable oil and 1 tbs unsalted butter. When shimmering, add the marinated chicken pieces (shake off excess marinade first) in a single layer, skinless side down. Sear without moving for 4–5 minutes until well browned, then flip and brown the other side for 3–4 minutes. Work in batches if needed. Transfer seared chicken to a plate and set aside.

Reduce heat to medium. Add the chopped onion to the same pan and sauté, scraping up browned bits, until translucent and starting to caramelize, about 6–8 minutes. Add 3 tbs minced garlic, 1 tbs grated ginger and the chopped green chili; cook 1–2 minutes until fragrant.

Push the onions to the side and add the ground coriander, ground cumin, additional 0.5 tsp turmeric, paprika, garam masala and cayenne to the pan. Toast the spices in the oil and butter for 30–45 seconds, stirring continuously so they don’t burn and become bitter. Stir the spices into the onions so everything is evenly coated.

Pour in the 400 ml crushed tomatoes and 250 ml chicken stock, scraping any browned bits from the bottom of the pan. Bring to a gentle simmer, then return the seared chicken (and any accumulated juices) to the pan, submerging pieces partially in the sauce.

Cover, reduce heat to low, and simmer gently for 22–28 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F). Uncover, remove chicken briefly and stir the sauce; if the sauce is too thin, simmer uncovered for another 4–6 minutes to reduce slightly.

Stir in 120 ml coconut milk and 1 tsp ground garam masala (if you want extra warmth). Simmer uncovered for 2–3 minutes to meld flavors and heat through. Taste and adjust salt and pepper as needed.

Turn off the heat. Stir in 1 tbs fresh lemon juice and half of the chopped cilantro into the sauce. Return chicken to the pan if removed and spoon sauce over each piece.

Garnish with remaining cilantro and an optional sprinkle of freshly ground black pepper. Serve hot with steamed rice, naan, or roti.