Name: Chargrilled Chicken Curry Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-490151H7M57S
Cuisine: Indian
Ingredients: 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; 50g butter; 1 large onion, finely chopped; 3 tbsp tomato purée; 400g can chopped tomatoes or passata; 1 chicken stock pot or cube; 2 cans of water (approx. 800ml); Handful of coriander leaves, roughly chopped; Sliced green chilli (optional); Cooked basmati rice; Barbecued flatbreads or naans

Ingredients

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

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

Barbecued flatbreads or naans

Instructions

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

Step 2: Blitz the ginger, garlic, chillies, chilli powder, ground coriander, ground cumin, garam masala, turmeric, and ground fenugreek in a food processor, adding a splash of water if needed to create a smooth paste. Set aside half of this paste for the sauce.

Step 3: Add the Greek yogurt to the remaining paste in the food processor and blitz until smooth. Pour this yogurt-spice marinade over the chicken, coating well. Marinate for at least 4 hours, preferably overnight or up to 48 hours for best flavor.

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

Step 5: Add the reserved spice paste to the onions and cook for 3-4 minutes until it begins to darken and smell fragrant. Stir in the tomato purée and cook for another 3-4 minutes, until the mixture thickens and sticks.

Step 6: Pour in the chopped tomatoes, add two cans’ worth of water, and stir in the chicken stock pot or cube. Simmer the sauce gently for 20 minutes until thick and glossy. Remove from heat to cool, then cover and refrigerate if not using immediately.

Step 7: Prepare the barbecue until the coals are orange and covered with silvery-grey ash. Lay the marinated chicken thighs flat on the grill and cook for 5-8 minutes on each side, until nicely charred and cooked through.

Step 8: Transfer the grilled chicken to a board and allow to cool slightly, then chop into large chunks. Stir the chicken pieces and any juices into the sauce.

Step 9: Place the pan on the side of the barbecue and simmer gently for 15 minutes, allowing the chicken to soak up the rich sauce. If your barbecue has a lid, cover the pan during this step for extra smoky flavor. Season to taste.

Step 10: Serve the curry garnished with chopped coriander and sliced green chilli, if using, alongside cooked basmati rice and warm barbecued flatbreads or naans.

Tips & Variations

For a milder curry, remove the seeds from the green chillies before blending.

Using Greek yogurt helps tenderize the chicken and adds creaminess; plain yogurt can be substituted.

Leftover sauce can be frozen and used as a base for other curries or stews.

To make this dish indoors, cook the chicken under a hot grill or in a hot oven, then simmer with the sauce on the stove.

Add vegetables like bell peppers or spinach to the sauce for extra color and nutrition.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave until steaming hot. The sauce can be frozen separately for up to three months; thaw overnight in the fridge before reheating. Cooked chicken is best consumed within a couple of days for optimal flavor and safety.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but thighs remain juicier and more forgiving on the grill. If using breasts, watch carefully to avoid drying out the meat.

How do I make this curry less spicy?

Remove the seeds from the green chillies, reduce the amount of chilli powder, or omit the sliced chillies used as garnish to tone down the heat.