Ingredients:

  • 4 large chicken thighs (skinless, boneless) (approximately 1 pound or 450 grams)
  • 1 cup plain yogurt (240 ml)
  • 2 tablespoons tandoori masala (30 grams)
  • 1 tablespoon lemon juice (15 ml)
  • 1 teaspoon garlic paste (5 grams)
  • 1 teaspoon ginger paste (5 grams)
  • 1 teaspoon salt (5 grams)
  • 1 teaspoon cayenne pepper (5 grams, adjust for spice preference)
  • 1 tablespoon vegetable oil (15 ml)
  • 1 medium onion, finely chopped (about 150 grams)
  • 2 teaspoons garlic, minced (6 grams)
  • 1 teaspoon ginger, minced (5 grams)
  • 1 tablespoon curry powder (8 grams)
  • 1 can coconut milk (400 ml)
  • Salt to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Combine yogurt, tandoori masala, lemon juice, garlic paste, ginger paste, salt, and cayenne in a bowl.
  2. Add chicken thighs, ensuring even coating. Cover and marinate for at least 1 hour (or overnight in the fridge for best flavor).
  3. Preheat the oven to 400°F (200°C).
  4. Place marinated chicken in a baking dish. Bake for 30 minutes or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Set aside.
  5. In a skillet, heat oil over medium heat. Sauté chopped onion until golden brown.
  6. Stir in garlic and ginger, cooking until fragrant.
  7. Add curry powder and toast for 1-2 minutes.
  8. Pour in coconut milk, stir, and simmer for 10 minutes. Season with salt.
  9. Add baked chicken to the sauce, turning to coat.
  10. Simmer briefly until heated through. Garnish with fresh cilantro before serving.