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Prep time
30 minutes
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Cook time
30 minutes
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Serves
4-5
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Ingredients
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2
red onion, sliced very thin
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2.25 pounds
boneless skinless chicken thighs, cut into cubes
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1 piece
ginger
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6
cloves garlic
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1 teaspoon
fennel seed
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1 teaspoon
turmeric
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7 teaspoons
kashmiri chili powder, divided (drop as low as 1.5 tsp, depending on heat)
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4 teaspoons
ground coriander
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2 teaspoons
garam masala
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3 teaspoons
chicken masala, divided
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1 teaspoon
black pepper
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10
curry leaves
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1 tablespoon
vinegar
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1 tablespoon
salt
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2.5 tablespoons
coconut oil, divided
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1
chopped tomato
Directions
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Make a paste with the ginger, garlic, and fennel seeds in a mortar and pestle.
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Add to a bowl with the chicken and all spices less 1 teaspoon each chicken masala and kashmiri chili powder. Add half a tablespoon coconut oil, vinegar, curry leaves, and chopped tomato. Marinate for at least 15m at room temperature or longer in the fridge.
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Sauté red onion in remaining 2tbsp coconut oil until very soft but not browned. Add reserved chicken masala and kashmiri chili powder. Cook for 30s or until fragrant
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Add chicken with all marinade and up to one cup water. Cover, reduce heat and simmer for 20m or until done
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