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1
In large bowl, mix the yogurt, ginger, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
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2
Poke chicken with a fork, then add to marinade.
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3
Fold to cover and marinate at least 30 minutes, at most refrigerated overnight.
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4
For the sauce:
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5
When you're ready to make the curry, place a large skillet over medium heat, and add the butter and olive oil.
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6
When butter has melted, add the garlic, ginger, and serrano pepper.
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7
Saute until lightly browned around the edges.
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8
Add the tomato paste and cook until the tomato has darkened in colour, about 3 minutes.
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9
Add the paprika and garam masala, and saute for about 1 minute to draw out their flavours.
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10
Add the tomatoes, salt, and water.
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11
Bring to a boil, then turn down the heat to a simmer, and cover.
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12
Cook for 20 minutes.
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13
Take the pan off the fire, and allow the sauce to cool for 5 minutes.
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14
Meanwhile, fire up your broiler, and cover your broiler pan in foil.
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15
Pull the chicken thigh chunks out of the marinade and place on the sheet.
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16
Place under the broiler, and cook about 7 minutes on each side, until charred and cooked through.
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17
Cook's Note: Don't worry if the chicken is still a little uncooked, but very charred on the outside; you can finish cooking the chicken in the sauce.
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18
Pour sauce into a blender or food processor, and process until smooth.
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19
Pour back into the pan, and bring back up to a boil.
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20
Add the chicken and fenugreek leaves, if using.
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21
Reduce heat to a simmer, and cook, covered, for about 10 minutes.
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22
Add cream and stir through.
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23
Garnish with minced fresh cilantro if you like, and serve over rice, with naan or a crusty piece of bread!
