Description
A flavorful Chargrilled Chicken Curry featuring marinated boneless chicken thighs grilled to perfection over a barbecue, then simmered in a rich, spiced tomato and yogurt sauce. Perfectly paired with basmati rice and warm flatbreads, this dish combines smoky chargrilled flavors with a creamy, aromatic curry sauce for an authentic and satisfying meal.
Ingredients
Scale
Chicken and Marinade
- 8 boneless chicken thighs
- 1 lemon, juiced
- 2 large pieces of ginger
- 10 garlic cloves, peeled
- 2 green chillies (deseeded if preferred)
- 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
Sauce and Cooking
- 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
- Prepare the Chicken and Marinade: Place the chicken thighs in a bowl or plastic container and toss with the lemon juice and ½ teaspoon salt. Set aside while you prepare the marinade. Blitz the ginger, garlic, chillies, and all the spices into a smooth paste, adding a splash of water if needed. Set half the paste aside for the sauce. Add the remaining paste to the Greek yogurt in a food processor 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 for best flavor infusion.
- Make the Sauce: Heat the butter in a heavy casserole dish or sturdy saucepan over medium heat. Add the finely chopped onions with a pinch of salt and fry gently for 10 minutes until golden and softened. Add the reserved half of the spice paste and cook for an additional 3-4 minutes until it starts to color and release aroma. Stir in the tomato purée and cook for another 3-4 minutes until the mixture thickens and sticks slightly to the pan. Add the chopped tomatoes or passata, two cans of water, and the chicken stock pot or cube. Bring to a simmer, then cook gently uncovered for 20 minutes to develop a thick, glossy sauce. Remove from heat, allow to cool, cover, and refrigerate if not using immediately. The sauce will keep for up to three days refrigerated or can be frozen for three months.
- Chargrill the Chicken: Preheat your barbecue until the coals are orange and silvery grey. Place the marinated chicken pieces flat on the barbecue bars and cook for 5 to 8 minutes on each side, achieving a nice char and ensuring they are just cooked through. Use tongs to transfer the chicken onto a board. Once cool enough to handle, chop into large chunks.
- Combine Chicken and Sauce: Stir the chopped chicken, including any juices on the board, into the prepared curry sauce. Place the casserole or pan on the side of the barbecue to simmer gently for 15 minutes, mixing occasionally so the chicken is well coated with the rich sauce. If your barbecue has a lid, cover the pan during this simmer for an extra smoky flavor. Adjust seasoning to taste.
- Serve: Sprinkle the curry with chopped coriander and sliced green chilli if using. Serve hot alongside cooked basmati rice and barbecued flatbreads or naans warmed through on the barbecue for a complete meal.
Notes
- Marinating the chicken overnight or up to 48 hours significantly enhances the flavor and tenderness.
- Deseed the green chillies if you prefer a milder curry.
- Simmering the sauce with the lid on adds a deep smoky flavor when done on the barbecue.
- The sauce can be made in advance and refrigerated or frozen to save time.
- Using a barbecue adds authentic chargrilled flavor, but the chicken may be cooked under a grill or in a hot skillet if necessary, though flavor will differ.
- Prep Time: 20 minutes plus 4-48 hours marinating
- Cook Time: 45 minutes (including simmering and grilling time)
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Keywords: chargrilled chicken curry, barbecue chicken curry, Indian grilled chicken, spicy chicken curry, grilled boneless chicken curry
