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Crispy charred chicken dunked in the most warming, creamy tomato sauce. Better than any takeaway, we promise.
What you need 🛒
How to make it 👨🍳
Combine the Plain yogurt (for marinade), Ground cumin (for marinade), Garam masala (for marinade), Ground turmeric (for marinade), Paprika (for marinade), Garlic (grated, for marinade), and Fresh ginger (grated, for marinade) in a large bowl. Add the Boneless chicken thighs and stir to coat every piece. Marinate for at least 1 hour, or overnight in the fridge.
Cook the marinated chicken in a very hot pan or under a hot grill in batches until charred and dark at the edges. Set aside.
Heat the Vegetable oil in a large, wide pan over medium heat. Add the Large onion and cook for 12–15 minutes, stirring occasionally, until soft and deep golden brown.
Add the Garlic (minced, for sauce) and Fresh ginger (grated, for sauce) and cook for 2 minutes.
Add the Garam masala (for sauce), Ground cumin (for sauce), Ground coriander, and Smoked paprika. Stir for 1 minute until the kitchen smells fragrant.
Pour in the Tinned chopped tomatoes and simmer for 15 minutes until the sauce has darkened and thickened.
Add the charred chicken and stir in the Double cream. Simmer gently for 10 minutes. Taste and season with Salt.
Scatter over the Fresh cilantro and serve.
