Step-by-Step Instructions

1. 1.Prepare the Marinade

   In a bowl, combine 3 tbsp chopped ginger garlic, 1 tsp turmeric, 1 tsp salt, and 2 tbsp sunflower oil. Mix well until a paste forms.

2. 2.Prepare the Chicken

   Trim any excess fat from 10 boneless, skinless chicken thighs. Chop each thigh into approximately 1-inch pieces.

3. 3.Marinate the Chicken

   Add the chopped chicken to the marinade. Mix thoroughly to coat all the chicken pieces. Cover and set aside to marinate for at least 30 minutes (or longer, up to overnight, especially if using bone-in chicken).

4. 4.Prepare the Spice Blend

   Heat a dry pan over medium heat. Add 1 tbsp black peppercorns, 1 tbsp cumin seeds, 1 tbsp coriander seeds, 1 tsp cloves, and 4-6 dried red chilies (broken up). Dry roast for about 2 minutes, stirring constantly, until aromatic and the spices slightly change color. Turn off the heat.

5. 5.Crush the Spices

   Transfer the roasted spices to a pestle and mortar. Let them cool down for 5 minutes. Once cooled, crush them into a coarse powder.

6. 6.Sauté Onions

   Heat 2 tbsp sunflower oil in the same pan over medium-high heat. Add 1 tsp mustard seeds and let them pop. Add a few curry leaves. Then add 3 thinly sliced onions. Reduce the heat to medium-low and cook for about 8-10 minutes, stirring occasionally, until the onions are beautifully golden brown.

7. 7.Add Tomatoes

   Add 2 chopped tomatoes to the pan with the onions. Continue to cook for another 6-7 minutes, stirring, until the tomatoes have softened.

8. 8.Sear the Chicken

   Increase the heat to high. Add the marinated chicken to the pan. Cook on high heat without stirring for 2-3 minutes to allow the chicken to sear and develop some color. Then stir and continue cooking for another 2-3 minutes.

9. 9.Add Spices and Simmer

   Reduce the heat to medium. Add the freshly crushed spice blend to the chicken and mix well. Pour in 100ml of boiling water. Stir to combine.

10. 10.Cook the Curry

    Lower the heat to low, cover the pan with a lid, and let the curry simmer for 15 minutes, or until the chicken is cooked through and tender.

11. 11.Serve

    Serve the hot chicken curry with steamed rice and a side of pickled red onions (made with lemon juice, salt, pepper, and chili powder).