12 Chicken Thighs skinless
1 tablespoon Oil
For the Marinade
3/4 cup Greek Yogurt
1 tablespoon Korean Chilli flakes
1 heaped tablespoon Coriander Powder
1/2 teaspoon Turmeric
1 thumb sized piece Ginger grated
2 cloves garlic, crushed
1 heaped teaspoon Garam Masala Powder
1 teaspoon salt
For the Sauce
1 tablespoon Oil
1 tablespoon Butter
1 teaspoon Cinnamon
3 Cloves
4 Green Cardamom Pods, remove husks and grind with cloves
1 heaped teaspoon toasted cumin seeds
1 fresh red chilli, finely sliced
6 Garlic Cloves
1 Onion roughly chopped
1/4 cup ground almonds
7 – 8 Tomatoes approx 500 grams, roughly chopped (or 1 x 400g can canned diced tomatoes)
1/2 teaspoon sugar
1/2 teaspoon salt taste and adjust
2 red peppers
2 onions
Start by mixing all the ingredients under marinade and add the chicken to it. Mix well, cover and set aside for 15-30 minutes while you make the gravy.
For the gravy, heat 1 tablespoon oil and 1 tablespoon butter in a skillet or pan. Add cinnamon, cardamom, cloves, cumin, chilli and garlic. Saute for a minute or so until fragrant. Add onions and saute on high heat for 2-3 minutes till pink and translucent. Add tomatoes and almonds. Mix once, reduce the flame to a simmer and cover and cook for 10-15 minutes till the tomatoes start breaking down and becoming pulpy.
Switch off the flame. Cool completely and transfer to a blender or liquidiser, and blend till smooth.
Cut the peppers into big chunks and cut the onions into eights
Place on a baking sheet with a drizzle of oil and roast at a high heat until soft and lightly charred.
In a large frying pan, heat a tablespoon of oil. Add the chicken pieces and sear them on each side for 2-3 minutes on high heat, until lightly charred. Remove them from the pan and set aside.
Transfer the puree to this pan, add sugar and salt, and any marinade that is left from the chicken. Reduce the flame to low, and cover and cook for 15-20 minutes. You’ll notice the colour of the gravy change to a deep orange.
Add the chicken pieces, onion and pepper and simmer for 20 minutes. Serve sprinkled with fresh chopped coriander leaves.
