Ingredients:

  • 2 lbs bone-in skinless chicken thighs
  • 1 tbsp fresh ginger paste
  • 1 tbsp fresh garlic paste
  • 1 tsp turmeric powder
  • 1 tbsp lemon juice
  • 27 oz full-fat coconut milk (2 cans)
  • 2 medium tomatoes, pureed
  • 1 large onion, finely minced
  • 3 green chilies, split
  • 1 tsp cumin seeds
  • 0.5 tsp cayenne pepper
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Combine the ginger paste, garlic paste, turmeric, salt, and lemon juice in a large bowl. Toss the 2 lbs of chicken thighs until coated and let sit for at least 20 minutes. Note: This breaks down fibers and infuses flavor deep into the bone.
  2. Place the chicken on a hot grill or heavy pan. Sear for 5 minutes per side until dark grill marks appear and the edges slightly shatter. Note: We aren't cooking it through yet, just developing the smoky profile.
  3. In a large pot, heat a splash of oil and add the cumin seeds. Wait 30 seconds until they sizzle and smell nutty.
  4. Add the minced onion to the pot. Cook for 8-10 minutes until translucent and starting to turn golden brown.
  5. Stir in the pureed tomatoes, split green chilies, and cayenne pepper. Simmer for 5 minutes until the oil begins to separate from the tomato mixture.
  6. Pour in both cans of coconut milk. Stir gently to combine the spices into a velvety, pale orange liquid.
  7. Submerge the charred chicken pieces into the sauce. Reduce heat to low.
  8. Simmer uncovered for 25 minutes until the sauce thickens and the chicken is tender.
  9. Stir in the fresh cilantro and a final squeeze of lemon if needed.
  10. Let the pot sit for 5 minutes off the heat. Note: This allows the fats to settle and the sauce to cling to the meat perfectly.