This is my personal curry recipe & I think it’s good, so if you want to try it- here’s my recipe!
Please note I am not a professional, I’m an anti-perfectionist & this recipe may offend some chefs out there… or maybe they’d be amazed at this brilliance. Who knows.
If you dislike a big backstory on your recipes and you think it makes more sense to include amounts right in the recipe so you don’t have to keep scrolling back up then guess what. You’ve come to the right place. However measurements are optional here. Use your intuition!
In terms of back story, I got nothing. I have tried various curry recipes plus read a lot of comments from a variety of sources to create this recipe. When I make this I do not use measurements and just wing it. I have created approximate amounts for those who demand answers!
So, let’s go…
INGREDIENTS
- Pack of chicken thighs
- Plain greek yogurt
- Garam Masala
- Tumeric powder
- Curry powder
- Coriander powder
- Cumin powder
- Onion powder
- Paprika
- Cayenne
- Chilli powder
- Maple syrup
- Cinnamon
- Lemon juice
- Tomato paste
- 2 large tomatoes
- 2 yellow onions
- Butter
- Olive oil
- Garlic paste
- Ginger paste
- a chicken bouillon cube
The Recipe:
- MARINATE (1 CUP GREEK YOGURT, 1 TSP OR WHATEVER OF EACH DRY SPICE, 1 SPLASH LEMON JUICE, 1 SPLASH OLIVE OIL)
Start out by marinading your chicken thighs for AT LEAST 2 hours in the fridge. Use a cup or so of greek yogurt (enough to coat the chicken plus have extra) and mix it with basically all of the dry spice ingredients + you can use garlic and ginger paste as well. I added a touch of lemon juice too. And a splash of olive oil.
2. PUT ON GOGGLES. YOU ARE NOW GOING TO GRATE UP YOUR ONIONS (2 white onions) WITH A CHEESE GRATER (if you have a better and easier way of doing this, great. I didn’t. I don’t recommend blending it because the grater leaves little chunks that creates that restaurant-level texture!). With the last bit of the onion just use a knife to finish cutting it small. Put in a bowl and place to the side.
3. Do the same thing with your 2 large tomatoes. Just remove the skin on one side or cut off a piece so the skin is gone from the side you will grate. Put in a bowl and move to the side.
4. CREATE OR GHEE (OR AIM FOR THAT AND LAND WHEVERER YOU LAND, IT WILL TASTE GOOD EITHER WAY- I’m no perfectionist here). Get 1 cup or a bit less of room temperature butter. Cut it up in chunks and melt it over medium-low heat. Keep melting it until it stops bubbling and the sediment sinks to the bottom. Wait for it to cool. Then use a small holed metal strainer and/or a coffee filter to strain it into a bowl.
5. Add the onions into the butter and cook them for longer than you think is necessary. Let them become translucent.
6. Cook dry spices.
Remove the onions and butter/ghee mix from the pan, leaving just a tiny bit. Add in all your dry spices and cook them. They say this removes a “raw flavour”. I do not measure my amounts but if you need measurements here ya go:
1 ish tbsp garam masala
1 tsp tumeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp chilli powder
1 tsp paprika
1/2 tsp cayenne (depends on spice amount you want)
1 tsp tumeric powder
1 tsp curry powder
1 tsp cinnamon
Salt to taste
You can also add 1 tbsp garlic paste, 1 tbsp ginger paste.
Don’t worry if you’re over generous with the spices – flavour is the best!
7. Add everything in and cook. Add the onion/butter mix back in. Also add the tomatoes and then the chicken marinade. Cook until chicken is cooked through.
8. TASTE TEST & add the secret ingredients as needed. My secret incredients include a chicken bouillion cube, maple syrup (no set amount) & some tomato paste. Cinnamon was also a secret ingredient btw.
9. Thicken it up by adding more greek yogurt then remove from heat.
10. Make some basmati rice if you haven’t done so already & some naan!
11. Enjoy and be amazed at how good it is. How is this at home and not a restaurant? Wow.
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