1 C plain yogurt
3 T Ginger-Garlic paste – recipe follows, (or 1 T. grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced.)
1 tsp. kosher salt
½ tsp. freshly ground black pepper
1 lb. boneless, skinless chicken thighs, poked with a fork and cut into large bite sized chunk
2 tsp. olive oil
3 T. butter
1/3 C Ginger-Garlic paste (or 6 cloves garlic an 2 inch thumb ginger minced)
2 serrano peppers, minced (seeds removed of you don’t want it spicy)
2 T tomato paste
1 tsp. garam masala
2 tsp. paprika
8 Roma tomatoes, diced
1 ½ tsp. kosher salt
1 to 2 C water
Oil, for grilling
1 T dried fenugreek leaves (optional) I haven’t found this, so haven’t used it yet…
½ C heavy cream
cilantro for garnish
Rice for serving
1) Whisk the yogurt, ginger-garlic paste, kosher salt, black pepper in a large bowl, add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
2) When you’re ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and he paprika and saute for about 1 minutes to draw out their flavors.
Add the tomatoes, salt, and 1 cup of water. Bring to a boil, turn down to a simmer and cook until thickened, about 20 minutes. You may need more water depending on how mulch liquid the tomatoes give off.
3) Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it’s charred, about 2 minutes on each side. It will complete cooking in the sauce. This makes a big mess on the grill! I’ve used a cast iron griddle on the grill. Be careful to keep your pieces large enough not to fall through the grill if you do direct cooking!
4) Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back to a boil. Add the chicken and fenugreek leaves, if using.
5 )Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro and serve over rice, with naan, or a crusty piece of bread. I found there was a lot more sauce than chicken, so I’ve added either more chicken or cauliflower to it…either is good (unless you're feeding Gil!)
• ½ cup cloves garlic, whole
• ½ cup fresh ginger, peeled, cut into ½ inch slices
• ¼ cup canola oil
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. Don’t worry if there are some small bits. I use my bullet, but it works best when I rough cut the garlic cloves and ginger.
Save what you don’t use in a small glass jar. It should last in the fridge for 2-3 weeks. Aarti recommends adding it to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy, etc.