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Mix the marinade ingredients thoroughly with the chicken. You can do this the night before and leave the meat in the fridge overnight to marinate. However, I usually just do it on the day of cooking and simply leave the marinating chicken for an hour in its bowl on the kitchen counter to give it time to reach room temperature. It means that your cooking time will be reduced later.
Blitz the spice paste ingredients into a fine purée.
In a medium-sized pot, warm up the oil. Fry the thighs in small batches (each batch should fit comfortably in one layer at the bottom of the pan) over a medium–high heat so they brown properly. They do not need to be cooked through as they will cook further in the gravy later. Put the browned thighs on a plate.
Turn the heat down to medium. Deglaze the pan with 100ml (scant ½ cup) of water, then add the spice paste and stir well to mix. Stir-fry until fragrant and the oil separates (which will take a maximum of 10 minutes).
Add the seasonings into the pan and stir thoroughly. Return the browned chicken to the pan including any excess oil left on the plate.
Bring to the boil then simmer over a low heat, covered, for 20 minutes. Stir every 5 minutes as the sauce can stick, especially towards the end of cooking.