Marinaded Chicken

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1 lb (450g) chicken thighs or breasts, cubed

½ cup plain yogurt

Juice of 1 lime

1 tsp ground coriander

½ tsp turmeric

½ tsp chili powder

Salt to taste

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Curry Base

2 tbsp butter

1 tbsp neutral oil (canola or ghee)

1 tsp black mustard seeds

10–12 fresh curry leaves

1 small red chili, deseeded & sliced

1 medium onion, finely chopped

1 tbsp ginger-garlic paste

1 ½ tsp paprika

1 tsp ground coriander

½ tsp turmeric

1 cup crushed tomatoes (or tomato purée)

¾ cup full-fat coconut milk

¼ cup heavy cream (or more coconut milk)

Salt to taste

1 tsp garam masala

Juice of ½ lime (more to taste)

Fresh cilantro, chopped (for garnish)

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1. In a bowl, mix the yogurt, lime juice, coriander, turmeric, chili powder, and salt. Add the chicken and coat well. Marinate for at least 30 minutes (up to 8 hours in the fridge).

2. In a hot pan, sear the marinated chicken in a little oil until browned (no need to fully cook). Set aside.

3. In a large skillet, heat butter and oil over medium heat. Add mustard seeds. Once they pop, add curry leaves and red chili.

4. Add chopped onions and sauté until golden. Stir in ginger-garlic paste and cook for 1 minute.

5. Add paprika, coriander, and turmeric. Stir for 30 seconds to bloom the spices.

6. Add crushed tomatoes and simmer for 5–7 minutes until rich and thickened.

7. Stir in coconut milk and cream. Simmer gently until smooth.

8. Return seared chicken to the sauce. Cover and simmer 10–15 minutes until chicken is cooked through and sauce thickens.

9. Stir in garam masala and lime juice. Adjust salt if needed.

10. Garnish with chopped cilantro and serve hot.