Step-by-Step Instructions

1. 1.Pre-cook the Chicken

   In a bowl, combine chicken thighs with a drizzle of oil, 1/2 tsp each of turmeric, chilli powder, cumin powder, and coriander powder, and 1 tsp of crushed garlic. Mix well to coat. Place in a baking tray, cover tightly with foil. Bake in a preheated oven at 180°C for 20-25 minutes until cooked through and tender. Remove the foil and reserve the chicken and its juices.

2. 2.Prepare the Tomato Paste

   Halve 8 tomatoes. Place them face down in a pan with a little butter ghee and water. Cover and cook on a low heat until soft. Pull the skins off, let them cool, and blend them. Return the blended paste to the pan, add 1/2 tsp fenugreek leaf, 1 scant tsp chaat masala, and 1 tsp brown sugar. Cook until the acidity is gone and the paste tastes sweet. Set aside.

3. 3.Start the Curry

   Heat 2 tbsp of spiced oil in a pan over a moderate flame. Add a good pinch of fenugreek leaves and let them sizzle for a few seconds.

4. 4.Sauté Aromatics

   Add the finely chopped root ginger and cook for a moment. Then add the 8 grated garlic cloves and cook until the raw smell disappears, being careful not to burn it.

5. 5.Add Tomato Paste and Chillies

   Add a heaped chef's spoon (about 2-3 tbsp) of the prepared tomato paste. Add the 2 dry red Kashmiri chillies. Cook for a minute, adding a splash of hot water if it starts to stick.

6. 6.Add Spices

   Add 1/3 tsp turmeric powder, 1 scant tsp red Kashmiri chilli powder, 1 scant tsp coriander powder, 1/2 scant tsp cumin powder, and 1/3 tsp freshly ground black pepper. Stir and cook for about 30 seconds.

7. 7.Combine Ingredients

   Add the pre-cooked chicken along with its juices. Stir to coat. Add a handful of fresh coriander and the 4 chopped green chillies. Mix well.

8. 8.Add Base Gravy and Coconut Cream

   Add one heaped chef's spoon (approx. 30g) of the Indian base gravy. Stir it in. Add about 1.5 tbsp of full-fat coconut cream and mix. Add hot water as needed to achieve your desired consistency, which should be thick and luscious, not runny.

9. 9.Finish and Serve

   Turn the heat down to low. Sprinkle in about 1/2 tsp of chaat masala and another handful of fresh coriander. Stir through until the oil begins to separate. Serve hot, garnished with more fresh coriander and julienned fresh ginger.