- 2 pounds bone-in chicken thighs
- 1 teaspoon ground turmeric
- 1/ 2 teaspoon salt
- 1/ 2 tablespoon cayenne
- 1/ 2 tablespoon paprika
- 1/ 2 teaspoon black mustard seeds
- 1/ 2 teaspoon cumin seeds
- 1/ 4 teaspoon fenugreek seeds
- 1 tablespoon unsalted cashews
- 1/ 4 cup water
- 1/ 4 cup vegetable oil
- 2 cups diced red onion
- 1 tablespoon grated fresh garlic
- 1 teaspoon grated fresh ginger
- 1 (14.5 ounce) can Muir Glen Organic Diced Tomatoes
- 1 teaspoon garam masala
Remove the skin and excess fat from the chicken and cut each thigh into 4, using a cleaver or a sharp heavy knife.
In a large bowl, marinate the chicken pieces along with turmeric and salt for 15 minutes.
In the meantime, using a blender, grind together cayenne, paprika, mustard seeds, cumin seeds & fenugreek seeds together along with 1/2 cup water to a fine paste. Feel free to add a couple tablespoons more of water if needed. Set it aside.
Soak the cashews in 1/4 cup water.
In a large skillet, heat the oil on medium high heat and sauté the onions, ginger & garlic until the onions turn soft and translucent, about 4-5 minutes.
Add the ground spice paste along with 1/4 cup of water. Mix well and let it saute for 1 minute.
Add the can of Muir Glen Organic Diced Tomatoes tomatoes to it and mix well. Continue to saute the mix, stirring often until you start seeing oil around the edges of the pan, about 2 minutes.
In the meantime, grind the soaked cashews along with the soaking water to a smooth paste. You can use the same blender you used for making the spice paste.
Add the cashew paste, along with the chicken into the pot. Add 1/2 cup water and salt and mix well to combine. Cover and cook until chicken is done, 20 minutes.
Remove the lid, add the garam masala and stir. Do a taste test for salt and adjust if necessary.
Serve the curry with Naan, Parata's, Rice etc. Enjoy!