Ingredients
Marinade
- lemon juice
- yoghurt
- ginger, minced
- garlic, minced
- salt
- turmeric
- cumin
- cayenne
- boneless, skinless, chicken thighs, cubed
Sauce
- onions, sliced
- garlic, minced
- turmeric
- coriander
- cayenne
- chili powder
- salt
- diced tomatoes
- heavy cream
Directions
Marinade
- Mix all of the marinade ingredients together minus the chicken, taste and adjust, mix in the the chicken pieces and refrigerate over night.
Sauce
- Sautee the onions slices until wilted, add the garlic and cook until fragrant 2-3 minutes.
- Add the spices and cook stirring constantly for a few minutes until they start to stick to the bottom of the pot, add salt and diced tomatoes. Simmer until the liquid has reduced by half.
- Place the chicken on a large rimmed tray in one layer and cook under the broiler, stir every 5 minutes until you have plenty of brown edges.
- Add the chicken to the sauce and cook until the chicken is cooked through, check the internal temperature with a thermometer, the chicken should be 160F.
- Finish the curry with a splash of heavy cream, serve with rice.
