Aromatic Chicken Curry

Instructions

1. Prepare Aromatic Mixture: Prepare an aromatic mixture made up of 20 g of garlic and 20 g of ginger. Put it all in a mincer. Take a tablespoon for the marinade.
2. Prepare Marinade: Mix the aromatic mixture with 120 g of natural yogurt, lemon juice, 1 teaspoon of hot pepper, 1 teaspoon of garam masala, 1 teaspoon of turmeric, and 1/2 teaspoon of salt.
3. Marinate Chicken: Immerse chicken pieces in the marinade. Mix well and refrigerate for at least 1 hour, up to half a day.
4. Cook Chicken: Brown marinated chicken pieces in 2-3 tablespoons of oil over medium heat for 3-4 minutes. Once golden, drain them.
5. Prepare Onion Mixture: Replace chicken with the onions in the pan, adding a little more oil if necessary. Fry onions for 5 minutes, then add the rest of the garlic and ginger, 1 teaspoon of garam masala, 1/2 teaspoon of cumin, 1 teaspoon of paprika, and 1 teaspoon of chili. Roast spices for 2 minutes.
6. Add Tomatoes and Simmer: Add 25 g of butter, mix with the onions and spices. Then add 400 g of crushed tomatoes, season with 1/2 teaspoon of salt, mix again, and let stew over low heat, covered, for 15 minutes.
7. Blend and Finish Sauce: Add a few stems of fresh coriander to the sauce and blend. Then strain the puree and mix it with 25 cl of liquid cream or coconut milk.
8. Combine Chicken and Sauce: Bring back the poultry, mix it with the sauce, and heat over low heat for a few minutes before serving.