Ingredients:
1. 6-8 chicken thighs and/or legs, skinned, bone in and washed
2. 250 mls thick (Greek style) yoghurt
3. 1 tbs ground red sweet paprika
4. pinch of chilli flakes
5. ¼ tsp of each powder: turmeric, cumin, coriander, ginger, black pepper
6. 1tsp curry powder
7. 1tsp garam masala powder
8. 3-4 tbs oil
9. 1/4 tsp of each type of seeds: cumin, coriander, carraway and poppy
10. 1-2 whole dry red birds-eye chillies
11. 2 big onions finely chopped
12. 1 tbs ginger-garlic paste
13. 1/2 tsp of each powder: coriander, turmeric, cumin, nutmeg, curry and garam masala powder
14. 400 g diced tomatoes (fresh or from can)
15. salt to taste
16. chopped coriander leaves for garnish
Method:
1. Combine ingredients 2-7 into marinade mix. Poke Chicken thighs with fork. Marinate chicken for 20 mins-1 hr.
2.In a deep pan add oil and fry on low heat seeds and chillies (9-10) just to release aroma.
3. Add the onions and ginger-garlic paste and saute till soft and translucent.
4. Add all powders (13), combine well and fry for another minute to release fragrance.
5. Add the marinated chicken and cook on medium for 4-5 minutes until browned.
6. Add the tomatoes and let it cook for 3-4 minutes.
7. Add a cup of water for more gravy consistency, salt to taste. Simmer on low for 1 hr or until chicken pieces are soft (meat is coming of bones easily) and you get the desired curry consistency. Adjust salt.
8. Garnish with fresh coriander leaves.
Note: This recipe uses dry seeds and powders and is handy if you can’t buy fresh ingredients (except for coriander leaves). It gives delicious spicy but not hot taste. Amount of spices can be adjusted to personal taste.