Need some date night dinner inspiration? This mouth-watering curry is TMC Style & Content Creator, Luzaan’s go-to dish to spice things up!

Chicken

• 1 lb boneless skinless chicken thighs cut into 2” chunks
• 1/4″ fresh ginger finely diced
• 5 cloves garlic crushed
• 1 tsp Indian chilli powder
• 1 tsp ground cumin
• 1/2 tsp garam masala
• juice of 1/4 lime
• 1 tbsp neutral oil such as grapeseed
• 1/4 cup kefir or Greek yoghurt

Curry

• 4 cloves garlic
• 1/2″ fresh ginger plus extra for garnish
• 1/2 cup neutral oil such as grapeseed
• 1 bay leaf
• 4 pods of green cardamom
• 1 stick cinnamon
• 14 ounces cherry tomatoes blended
• 1 tbsp butter
• 1 tsp Indian chilli powder
• 1/2 tsp garam masala
• 1/2 tsp ground cumin
• 1/4 cup heavy cream aka whipping cream

• In a medium bowl, mix the marinade ingredients together, then toss the chicken until evenly coated. Wrap and store in the fridge to marinate for 6 hours to overnight.
• Making the curry takes about 45 minutes. Start by crushing or finely dicing the ginger and 2 cloves of garlic. A mortar and pestle is ideal. Set aside.
• Roughly chop the remaining 2 cloves of garlic. Add the 1/2 cup oil to a large pan and set over medium-high heat, then add the garlic. Cook garlic until golden brown, about 2-3 minutes, watching carefully to ensure it doesn’t burn.
• Remove the garlic with a skimmer or slotted spoon and set aside. Add the bay leaf, cardamom, and cinnamon. Cook for about 1 minute, or until the cinnamon stick opens.
• Reduce the heat to medium and add the reserved ginger-garlic paste from step 2. Cook until the paste has browned a little, about 5 minutes, then add the blended tomatoes, being careful of splattering. Cook, stirring occasionally, until the sauce is reduced by about 2/3 and darkened by roughly 15 minutes.
• Add the butter, chilli powder, garam masala, cumin, the reserved crispy garlic from Step 4, and a pinch of salt. Cook for another 10-15 minutes, or until sauce has reduced by about 1/2, then stir in the cream. Cook for another 5 minutes, then remove from the heat and set aside while you make the chicken.
• Preheat your grill to high. Oil the grates well, and then skewer and cook the chicken until charred and just cooked through 8-10 minutes. If you don’t have a grill handy, fry the chicken in 1-2 tbsp oil until just cooked through.
• Add the chicken to the curry and simmer for another 5 minutes, stirring evenly to coat.
• Plate and garnish with ginger matchsticks and cilantro (optional).

Recipe adapted from https://iamafoodblog.com/