Ingredients
For the chicken
- 2 pounds (900 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ cup (125 ml) white vinegar
- 1 teaspoon turmeric
- 4 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For the curry sauce
- 2 tablespoons neutral oil
- 1 medium onion, diced
- 2 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon red chilli flakes
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon brown sugar
- 2 tablespoons tomato paste
- ½ cup (125 ml) water
- 1 tablespoon white vinegar
- A handful fresh cilantro, to serve
Instructions
- Marinate the chicken: In a large bowl, combine chicken pieces with white vinegar, turmeric, crushed garlic, grated ginger, salt, and black pepper. Stir until all pieces are thoroughly coated and allow to marinate for at least 30 minutes to infuse flavors.
- Cook the onions: Heat neutral oil in a large pan over medium heat. Add diced onions and cook for 6-8 minutes, stirring occasionally, until softened and lightly golden at the edges.
- Add garlic and ginger: Add crushed garlic and grated ginger to the pan and cook for 1 minute, until fragrant to release their aromas.
- Toast the spices: Stir in paprika, cayenne pepper, red chilli flakes, garam masala, ground coriander, ground cumin, and brown sugar. Cook for 30-60 seconds, stirring constantly, until the spices are toasted and aromatic.
- Add tomato paste: Mix in the tomato paste and cook for 1-2 minutes, stirring, until it darkens slightly and incorporates well with the spices.
- Simmer the chicken: Add the marinated chicken along with its marinade into the pan. Pour in the water and stir well to combine. Bring the mixture to a simmer.
- Cook the curry: Partially cover the pan and simmer on medium-low heat for 20-25 minutes, stirring occasionally, until the chicken is tender, and the sauce thickens and clings to the meat.
- Finish and serve: Remove the pan from heat, stir in the remaining tablespoon of white vinegar, adjust salt to taste, and scatter fresh cilantro on top. Serve hot with rice or naan.
Notes
- Marinating the chicken for longer than 30 minutes (up to 2 hours) will deepen the flavors.
- You can adjust the chili spices according to your heat preference.
- Using chicken thighs ensures juicier meat compared to chicken breast.
- Serve with basmati rice or warm naan for a complete meal.
- Leftovers taste great and can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Curry
- Method: Stovetop
- Cuisine: Indian
