Roast Chicken and Onion Curry

image_pdfDownload recipeimage_printPrint recipe

A beautiful roast chicken and onion curry with no tomato. Super simple as always!

3 medium onions, roughly chopped
1 tsp fenugreek seeds
1 tsp coriander seeds
1 handful of fresh curry leaves
3 garlic cloves, grated
1 thumb-sized piece of ginger, finely chopped
150g buttermilk
2 tbsp natural yoghurt
1 tsp salt
1 tsp garam masala
1 tsp chilli powder
8 skinless chicken thighs on the bone
1 tsp cumin powder
1 tsp amchoor powder/ dried mango powder
1 tbsp dried fenugreek leaves

– Preheat the oven to 220°C/ 200°C with a fan

– In a large bowl, add the buttermilk, natural yoghurt, salt, garam masala, and chilli powder. Mix well.

– Add the chicken to the bowl and coat it well in the marinade. Leave it to rest for 20 minutes.

– Then, place the chicken on a large oven tray, drizzle with oil, and cook in the oven for 40 minutes.

– Meanwhile, Add 3 tbsp oil to a large hot pan. Add the fenugreek leaves and ground coriander. Let it sizzle.

– Add the fresh curry leaves and onions, and cook on low to medium heat until golden.

– Add the garlic and ginger. Cook for another minute.

– Once the chicken is cooked, add it to the onions along with the cumin powder, amchoor powder, and dried fenugreek leaves. Mix well, cover, and cook for 20 minutes. Make sure to regularly flip the chicken.

This curry pairs perfectly with vegetable pulao or chapati!