Ingredients

8 boneless chicken thighs

1 lemon, juiced

2 large pieces of ginger

10 garlic cloves, peeled

2 green chillies (deseeded if you prefer less heat)

Large pinch of chilli powder

1 tbsp ground coriander

1 tbsp ground cumin

1 tbsp garam masala

1 tbsp turmeric

2 tsp ground fenugreek

150g Greek yogurt

50g butter

1 large onion, finely chopped

3 tbsp tomato purée

400g can chopped tomatoes or passata

1 chicken stock pot or cube

Handful of coriander leaves, roughly chopped

Sliced green chilli (optional)

Cooked basmati rice, to serve

Barbecued flatbreads or naans, to serve

Instructions

Step 1: Place the chicken in a bowl or plastic container. Toss with the lemon juice and ½ teaspoon salt, and set aside while preparing the marinade.

Step 2: Blitz the ginger, garlic, chillies, and all the spices to make a paste, adding a splash of water if needed to loosen it. Set aside half of this paste for the sauce.

Step 3: Add the yogurt to the remaining paste and blitz until smooth. Pour this marinade over the chicken, cover, and marinate for at least 4 hours, preferably overnight or up to 48 hours.

Step 4: To make the sauce, heat the butter in a casserole or heavy saucepan over medium heat. Add the chopped onions and a pinch of salt, cooking for about 10 minutes until golden.

Step 5: Add the reserved spice paste to the onions and cook for 3-4 minutes until starting to color. Stir in the tomato purée and cook for another 3-4 minutes, allowing the mixture to thicken and stick together.

Step 6: Add the chopped tomatoes, 2 cans of water, and the chicken stock pot. Simmer for 20 minutes until the sauce is thick and glossy. Let it cool, then cover and refrigerate. The sauce can be kept chilled for up to three days or frozen for three months.

Step 7: When ready to cook, prepare your barbecue and wait for the coals to turn orange and silvery grey. Place the chicken pieces directly on the bars and cook for 5-8 minutes per side, until nicely charred and cooked through.

Step 8: Remove the chicken and chop into large chunks once cool enough to handle. Stir the chicken and any juices into the sauce.

Step 9: Place the pan beside the barbecue and simmer gently for 15 minutes to let the flavors meld. If your barbecue has a lid, simmer with it on for an extra smoky taste.

Step 10: Season the curry to taste, then serve with chopped coriander and sliced chilli if desired, alongside cooked basmati rice and warmed flatbreads or naans.

Tips & Variations

For a milder curry, deseed the green chillies before blending the marinade.

If you don’t have a barbecue, you can cook the chicken under a hot grill or in a hot oven, turning to char evenly.

Swapping Greek yogurt for coconut yogurt adds a subtle creaminess and a hint of sweetness.

Adding a splash of cream or extra butter at the end can enrich the sauce further if desired.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out faster. Keep an eye on cooking times to avoid overcooking and ensure they remain juicy.

Is it necessary to marinate the chicken overnight?

Marinating for at least 4 hours is good, but overnight or up to 48 hours is best as it allows the flavors to deeply penetrate the meat, ensuring a more tender and flavorful curry.