- 4 boneless, skinless chicken thighs
- 2 cloves garlic
- 2" ginger
- 1 tbsp garam masala
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 1 tbsp ground red chile
- 1 tbsp kosher salt
- 1/2 cup yogurt
- 2 tbsp butter
- 1 onion, copied
- 1 carrot, peeled and chopped
- 1 yukon gold potato, peeled and chopped
- 2 roma tomatoes, chopped
- 1 serrano pepper, chopped
- 2 cups water
Remove and discard chicken skin. Score the chicken.
Blend the garlic, ginger, spices, and salt into a paste.
Add yogurt and half the spice paste to the chicken. Mix well. Set aside.
In a heavy pot, melt the butter over medium heat. Add the chicken. Brown both sides, and then remove the chicken.
In the same pot, add the onion and remaining spice paste. Cook until the onions soften. Add the potatoes, carrots, tomatoes, pepper, and water. Add the chicken on top, along with drippings and any remaining yogurt marinade.
Bring you a boil, and then simmer covered for 30 minutes, stirring occasionally and flipping the chicken partway through.