Ingredients
For the Marinade
- 1 kg chicken thighs
- 2 sprigs of rosemary
- 5 cloves garlic, minced
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 1 teaspoon cumin
- 1 teaspoon tandoori masala (optional)
For Cooking
- 1 red onion, chopped
- ½ cup cilantro stems
- 4 cloves garlic, minced
- 1 heaped tablespoon minced ginger
- 3 tablespoons tomato paste
- 450 ml heavy cream
- 1 tablespoon curry powder
- ½ tablespoon cumin
- 2 bay leaves
- ½ tablespoon smoked paprika
- ¼ teaspoon chili flakes
Method
Marinate the Chicken
Prep for Cooking
The next day, remove the chicken from the fridge and let it reach room temperature. This step is crucial to avoid tough, dry chicken when searing.
Sear the Chicken
Heat a pan and sear the chicken until golden brown on both sides. The chicken doesn’t need to cook through at this stage; it will finish cooking in the oven. Once browned, set the chicken aside.
Sauté Vegetables
In the same pan, add the chopped onion, cilantro stems, garlic, and ginger. Sauté for a few minutes until softened and fragrant.
Add Tomato Paste and Spices
Stir in the tomato paste and spices, along with a quarter cup of hot water (or stock). Cook on low heat for about 5 minutes, allowing the mixture to thicken into a rich red sauce. Be cautious with the water; you want a thick sauce, not a watery soup.
Incorporate Cream
Add the heavy cream and bay leaves, mixing well. Let it simmer on low heat for about 10 minutes until thick and fragrant.
Finish the Dish
Once the sauce is ready, add finely chopped cilantro leaves and turn off the heat.
Bake the Chicken
Place the chicken in a casserole dish, pour the sauce over it, and cover with foil. Bake in a preheated oven at 170°C (340°F) for 40-45 minutes.
Serve
Enjoy with your favorite starch and vegetables. This dish pairs beautifully with ginger cabbage and soft chapatis.
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