Roast Chicken Stew With Spiced Tomato Ginger Sauce

1. 1

   ["In a Ziploc bag toss the chicken and all the marinade ingredients and mix really well by sealing the bag and shaking the contents around. Set aside for at least an hour. Overnight is better.", "After at least an hour, start a heavy bottom pan on medium high flame, and add in 1 tbsp oil. When the pan is hot place the chicken thighs in the pan and let them roast untouched for at least 5-6 minutes per side. After a few minutes, flip them over (if the color isn't golden enough for you, let them roast on the same side for a minute or two longer)", "Now while that is happening, crush the ginger into a fine (ish) paste in a mortar pestle, and chop your tomatoes and slice the onions.", "By now the chicken should be nice and roasted and be crisp on the outside (not to mention it would be smelling amazing). Remove from pan and set aside.

2. 2

   Add in the fresh ginger into the same pan and sautee for 1 minute", "When the ginger becomes fragrant, add the onions and turn the heat to high (3/4 of max setting on your stove) Add a pinch of salt to then onions and sautee for 5 to 6 minutes till the onions get some char. Next, add the tomatoes. Sautee for 5 to 8 minutes on high and cook down this base.", "When cooked down, add the spices-the coriander, turmeric and garam masala (powders)", "Sautee that around for a minute or two, and the sugar, stir for half a minute and then add 1 cup water. Place the chicken pieces into the pan and cover for 10 to 15 minutes.", "in 15 minutes or so, the sauce should be bubbling and the universe be smelling amazing, garnish with chopped cilantro and you're done!"]

* Per serving · 4 servings · Values may vary.