Step-by-Step Instructions

1. 1.Prepare and Marinate Chicken

   Take 6 chicken thighs, drizzle with oil, and rub in 0.5 tsp each of turmeric, chili powder, cumin, coriander, and 1 tsp of crushed garlic. Cover and refrigerate for at least 2 hours, preferably overnight.

2. 2.Pre-cook Chicken in Oven

   Place the marinated chicken thighs in an oven-safe tray, cover tightly with foil, and bake at 180°C (350°F) for 20-25 minutes. Remove foil and keep the chicken and its juices aside.

3. 3.Prepare Tomato Paste

   Halve 8 tomatoes and place them face down in a pan with 1 tbsp butter ghee and a little water. Cook on low heat until soft. Remove skins, blend the tomatoes, then return to the pan. Add 0.5 tsp fenugreek leaf, 1 scant tsp Chaat Masala, and 1 tsp brown sugar. Cook until the acidity is gone and the paste tastes sweet.

4. 4.Temper Spices

   Heat 2 tbsp spiced oil in a pan. Add a good pinch of fenugreek leaves (scrunch them first) and cook for a moment.

5. 5.Sauté Aromatics

   Add 1 inch of finely chopped root ginger and 8 grated garlic cloves to the pan. Cook until fragrant, being careful not to burn the garlic.

6. 6.Add Tomato Paste and Dried Chillies

   Stir in 2.5 tbsp of the homemade tomato paste and 2 dried red Kashmiri chillies. Cook briefly to combine flavors.

7. 7.Incorporate Ground Spices

   Add 0.33 tsp turmeric powder, 1 scant tsp red Kashmiri chili powder, 1 scant tsp coriander powder, 0.5 scant tsp cumin powder, and 0.33 tsp freshly ground black pepper. Mix well.

8. 8.Add Chicken and Fresh Herbs

   Add the pre-cooked chicken thighs along with their juices to the pan. Stir in chopped fresh coriander and 4 chopped fresh green Asian chillies. Mix to combine.

9. 9.Adjust Seasoning and Consistency

   Add 0.5 tsp salt and 1.5 tbsp full-fat coconut cream. Add water as needed to achieve your desired consistency (aim for a thick, sumptuous sauce).

10. 10.Finish and Serve

    Reduce heat to a very low flame. Sprinkle 0.5 tsp Chaat Masala over the curry. Wait until the oil starts to separate. Serve hot, garnished with fresh coriander and julienned ginger.