Indian Chicken Curry - Thighs (No Skin)

Instructions:

1. A day before, marinate the chicken thighs with skinned removed in 85 grams of yogurt, 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp ginger, 1 tsp garlic and 1/4 tsp turmeric.
2. In a pan, add 2 tbsp olive oil. When the oil is heated, add 1 tsp cumin seeds, 1 inch cinnamon piece, 4 gloves and 3 green cardamoms. Saute for 1 or 2 minutes.
3. Now add 100 grams of chopped onions, 5 grams of green chili and 1/4 tsp salt. Mix well and saute until onions turn golden.
4. After the onions have turned golen brown, add the 1 tsp ginger and 2 tsp garlic and mix well. Saute until you smell the aroma of the ginger and garlic,
5. Add the 900 grams of chicken with the skin removed to the pan. The chicken has to be browned before we add the spices. This takes about 5 to 8 minutes.
6. Once the chicken has been browned, add 80 grams of tomato paste along with ¼ tsp tumeric. Saute until the smell of the raw tomato paste has been reduced.
7. Finally, add the remaining masalas, 1 tsp chili powder, 1 tsp garam masala, 2 tsp coriander powder, 2 tsp yellow curry powder and 2 tsp kasuri methi or coriander leaves. Mix well and saute for around 8 to 10 minutes to incorporate all the ingredients together. The sauce should be slightly tickened. Now add 1 cup of water or enough to cover the chicken. Simmer in low heat for around 20 minutes or until the water has been slightly reduced and the chicken is cooked. The gravy should not be watery.

Nutrition Facts for Indian Chicken Curry - Thighs (No Skin):