Ingredients

Ingredients to marinate
  • 6 chicken thighs, deboned and skin removed
  • 1tsp turmeric
  • 1tsp chilli powder
  • 1/2tsp salt
  • Juice of half a lime
Sauce
  • 6tsp rapeseed oil
  • 1tsp Nigella seeds
  • 8-10 curry leaves
  • 6 cloves of garlic, grated
  • 1tsp salt
  • 1tsp turmeric
  • 1tsp caster sugar
  • 1 tin pureed tomatoes
  • 200ml kefir
  • 2tsp tamarind paste
  • 2tsp ground coriander
  • 3-4 green chillies, seeds in, chopped (bird’s eye or similar ones)

Method

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.

 

 

Ingredients

Ingredients to marinate
  • 6 chicken thighs, deboned and skin removed
  • 1tsp turmeric
  • 1tsp chilli powder
  • 1/2tsp salt
  • Juice of half a lime
Sauce
  • 6tsp rapeseed oil
  • 1tsp Nigella seeds
  • 8-10 curry leaves
  • 6 cloves of garlic, grated
  • 1tsp salt
  • 1tsp turmeric
  • 1tsp caster sugar
  • 1 tin pureed tomatoes
  • 200ml kefir
  • 2tsp tamarind paste
  • 2tsp ground coriander
  • 3-4 green chillies, seeds in, chopped (bird’s eye or similar ones)

Method

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.