Description
This Chargrilled Chicken Curry recipe combines smoky, tender chicken thighs with a rich, spiced tomato and yogurt-based sauce. Marinated in a blend of aromatic spices, ginger, garlic, and yogurt, the chicken is first grilled over hot coals for a beautifully charred flavor, then simmered gently in a homemade curry sauce, resulting in a deeply flavorful and comforting dish perfect served with basmati rice and warm flatbreads or naans.
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
- 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)
To Serve
- Handful of coriander leaves, roughly chopped
- Sliced green chilli (optional)
- Cooked basmati rice
- Barbecued flatbreads or naans
Instructions
- Prepare the Chicken Marinade: Place the chicken thighs in a bowl or plastic container and toss them with the lemon juice and ½ teaspoon of salt. Set aside while making the marinade paste.
- Make the Marinade Paste: Blitz the ginger, garlic, green 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 loosen. Set aside half of this paste for the curry sauce.
- Marinate the Chicken: Combine the remaining paste with Greek yogurt in the food processor and blitz until smooth. Pour this marinade over the chicken, coating well. Refrigerate and marinate for at least 4 hours, ideally overnight or up to 48 hours for best flavor.
- Prepare the Sauce: In a casserole dish or a sturdy saucepan with a lid, melt the butter over medium heat. Add the finely chopped onion and a pinch of salt, frying gently for about 10 minutes or until golden and softened.
- Add Paste and Tomatoes: Stir in the reserved paste and cook for 3-4 minutes until it begins to color. Add tomato purée and continue cooking for another 3-4 minutes until the mixture thickens and starts sticking to the pan.
- Simmer the Sauce: Pour in the canned chopped tomatoes, 2 cans of water, and crumble in the chicken stock pot or cube. Bring to a simmer and cook for 20 minutes until the sauce is thick and glossy. Remove from heat to cool, then cover and refrigerate until ready to use. The sauce can be stored chilled for up to three days or frozen for up to three months.
- Chargrill the Chicken: Preheat your barbecue until the coals glow orange with a silvery grey ash. Place the marinated chicken thighs directly on the grill bars. Cook for 5-8 minutes on each side until charred and cooked through.
- Chop and Combine: Transfer the grilled chicken to a board. When cool enough to handle, chop into large chunks and stir into the sauce along with any juices from the board.
- Simmer with Chicken: Place the pan to the side of the barbecue or on a low heat source. Simmer gently for 15 minutes, allowing the chicken to absorb the curry flavors. If your barbecue has a lid, cover while simmering for a smokier taste. Season with salt to taste.
- Serve: Garnish with chopped coriander leaves and sliced green chillies, if using. Serve alongside cooked basmati rice and warm barbecued flatbreads or naans for a complete meal.
Notes
- Marinating the chicken overnight or up to 48 hours intensifies the flavor and tenderizes the meat.
- If you do not have a barbecue, you can char the chicken under a grill or in a hot skillet, though the smoky flavor will be less pronounced.
- The sauce can be made in advance and refrigerated or frozen to save time on the day of cooking.
- Adjust the number of green chillies and chilli powder to suit your preferred spice level.
- Use Greek yogurt for a creamy texture; substitute with regular yogurt if unavailable, though it may be less thick.
- Prep Time: 20 minutes (plus 4-48 hours marinating time)
- Cook Time: 45 minutes (10 mins frying onions + 20 mins simmering sauce + 15 mins simmering chicken)
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Keywords: chargrilled chicken curry, grilled chicken curry, Indian chicken curry, barbecued curry, spiced chicken curry, grilled chicken thighs, smoky chicken curry
