Sagely is a tool to help you avoid allergens, not a guarantee, and it can miss them. You decide what goes in your food, so always check the ingredients and packaging yourself.
Ingredients
Marinade
- 800 g boneless, skinless chicken thighs (about 8 thighs)
- 100 g Greek yoghurt
- 2 tbsp ginger-garlic paste
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp chilli powder
- ½ tsp salt
Sauce
- 2 tbsp vegetable oil
- 1 brown onion, finely diced
- 3 cloves garlic, minced
- 1 ½ tbsp ginger, grated
- 400 g tinned tomatoes (1 tin)
- 33 g tomato paste
- 60 g unsalted butter, cut into 3 pieces
- 1 tsp garam masala
- ½ tsp ground cumin
- 1 tsp salt
- 2 g caster sugar
- ¼ tsp chilli powder (optional, to taste)
- small bunch fresh coriander, roughly chopped (about 20g)
Method
Marinade the chicken
Pat the chicken thighs dry with paper towel and place in a large bowl.
In a small bowl, combine yoghurt, ginger-garlic paste, garam masala, cumin, coriander, chilli powder, and salt.
Coat the chicken pieces evenly with the marinade, rubbing it into the flesh. Cover and set aside for 20–30 minutes at room temperature (or up to 4 hours in the fridge).
Cook the chicken and make the sauce
Heat oil in a large heavy-based frying pan or shallow casserole over medium-high heat. Once shimmering, add the marinated chicken thighs in a single layer (work in batches if needed). Cook for 4–5 minutes on each side until golden and cooked through (internal temperature 75°C), then transfer to a plate.
In the same pan, reduce heat to medium. Add diced onion and cook for 3–4 minutes, stirring, until softened and starting to colour.
Add minced garlic and grated ginger, stirring constantly for 1 minute until fragrant.
Stir in tomato paste and cook for 1 minute, then add tinned tomatoes (break them up with a wooden spoon), garam masala, cumin, salt, sugar, and chilli powder if using.
Return the cooked chicken to the pan, nestling it into the sauce. Simmer gently, uncovered, for 15–20 minutes, stirring occasionally, until the sauce reduces slightly and coats the back of a spoon.
Remove from heat and stir through the butter, one piece at a time, until melted and incorporated. Taste and adjust seasoning with salt or chilli powder.
Finish with a scatter of fresh coriander and serve hot with steamed rice, naan, or flatbread.
