In a bowl add chicken thighs and prick the thighs with a fork prick the thighs. Add the rest of the ingredients. Marinate and keep for half an hour at room temperature
Heat 2tsp oil in the griddle pan. Add the marinated chicken thighs in the griddle pan and cook evenly on both sides. While the chicken is cooking make the sauce.
Heat rest of the oil on medium heat. Once the oil is hot, add Nigella seeds and curry leaves together, stir, and once they start sizzling, add grated garlic immediately and stir again.
After 30 seconds, add pureed tomatoes and chillies, cook for 3-4 minutes on medium heat.
Lower the heat and add salt, sugar, tamarind, and kefir into the tomato sauce. Whisk so the kefir doesn’t cuddle up.
Add the cooked chicken pieces into the curry sauce, and cook for a further 15minutes on a low heat.
Once cooked, remove from the heat and serve hot with rice.
In a bowl add chicken thighs and prick the thighs with a fork prick the thighs. Add the rest of the ingredients. Marinate and keep for half an hour at room temperature
Heat 2tsp oil in the griddle pan. Add the marinated chicken thighs in the griddle pan and cook evenly on both sides. While the chicken is cooking make the sauce.
Heat rest of the oil on medium heat. Once the oil is hot, add Nigella seeds and curry leaves together, stir, and once they start sizzling, add grated garlic immediately and stir again.
After 30 seconds, add pureed tomatoes and chillies, cook for 3-4 minutes on medium heat.
Lower the heat and add salt, sugar, tamarind, and kefir into the tomato sauce. Whisk so the kefir doesn’t cuddle up.
Add the cooked chicken pieces into the curry sauce, and cook for a further 15minutes on a low heat.
Once cooked, remove from the heat and serve hot with rice.
