A flavorful and aromatic Kenyan-inspired chicken curry, perfect for a hearty meal.
Combine the ginger, garlic, turmeric, lemon juice, cumin, garam masala, coriander, paprika, and yogurt in a bowl.
Mix thoroughly to ensure all spices are evenly distributed in the marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.
For best results, marinate the chicken overnight to enhance the flavor.
Preheat the oven to 220°C (425°F).
Ensure the oven is fully preheated before placing the chicken inside.
Place the marinated chicken in a baking dish and bake for 10 minutes.
Use a shallow dish to allow even cooking of the chicken.
Heat oil in a saucepan and sauté the onion, chili powder, and fenugreek until the onion softens.
Stir constantly to prevent the spices from burning.
Add the crushed tomatoes, cinnamon stick, green chili, and honey to the saucepan. Simmer for 10 minutes.
Cover the saucepan to retain moisture and enhance the flavors.
Add the baked chicken to the sauce and simmer for 5 minutes until cooked through.
Ensure the chicken is fully submerged in the sauce for even cooking.
Remove from heat, garnish with fresh coriander leaves, and serve.
Serve with basmati rice or naan bread for a complete meal.
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