Ingredients:
For the chicken:
1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 cup plain yogurt, whisked until smooth
1 tablespoon grated peeled fresh ginger
3 cloves garlic, finely minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the curry:
2 teaspoons olive oil
3 tablespoons unsalted butter
6 cloves garlic, minced (about 2 tablespoons)
1 (2-inch) piece fresh ginger, peeled and minced (about 2 tablespoons)
2 serrano chiles, seeded and minced
2 tablespoons tomato paste
1 teaspoon garam masala
2 teaspoons paprika
8 ripe roma tomatoes, seeded and diced (about 3 cups), or 2 (15-ounce) cans diced fireroasted tomatoes, drained, liquid discarded
2 cups water
1 1/2 teaspoons kosher salt
1 tablespoon dried fenugreek leaves (optional)
1/2 cup heavy cream
Chopped fresh cilantro, for serving
Directions:
MARINATE THE CHICKEN: Prick the chicken thighs all over with a fork. In a large bowl, stir together the yogurt, ginger, garlic, salt and pepper, then fold in the chicken. Marinate for at least 30 minutes on the counter, or up to overnight, covered, in the fridge.
MAKE THE CURRY: When you’re ready to make the curry, place a large skillet over medium heat, and add the oil and butter. When the butter has melted, add the garlic, ginger and serrano. Sauté until lightly browned around the edges, 1 to 2 minutes.
Add the tomato paste and cook, stirring often, until the paste has darkened in color, about 3 minutes. Add the garam masala and paprika and sauté for about a minute.
Stir in the tomatoes and water. Cover, bring the mixture to a boil, then reduce the heat to maintain a simmer and cook for 20 minutes. Remove from the heat, and allow to cool slightly while you cook the chicken.
ASSEMBLE THE DISH: Fire up your broiler, with a rack 4 to 5 inches below the broiler. Cover a baking sheet with foil. Pull the chicken thigh chunks out of the marinade, allowing excess marinade to drip off, and place them on the prepared sheet pan. Broil for about 7 minutes on each side, until charred and cooked through. (Don’t worry if the chicken is still a little uncooked, but very charred on the outside; you can finish cooking the chicken in the sauce.)
Puree the tomato curry in two batches in a blender, holding the lid tight with a kitchen towel to prevent any eruptions, until smooth. Pour the curry back into the skillet, set it over medium-high heat and bring it back up to a boil. Add the charred chicken and the fenugreek leaves (if using), reduce the heat to maintain a simmer and cook, covered, for about 10 minutes. Stir in the cream and garnish with cilantro. Serve!
Excerpted from AARTI PAARTI by Aarti Sequeira. Copyright © 2014 by Aarti Sequeira. Used with permission of Grand Central Publishing. All rights reserved.
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