Greg’s Hot Thighs By Greg Crawford

Greg’s Hot Thighs

By Greg Crawford


8 Chicken Thighs on the bone marinated for half an hour in:

 1 tsp Kashmiri Chilli Powder

 1/2 tsp Turmeric

 3-4 Tbsp Yoghurt


In a pot with a few tablespoons of hot oil add:


 1 tsp Cumin Seeds

 2 Tej Patta

 6 cloves

 2-4 pieces cassia

 1/2 tsp Mustard Seeds

 4 Green Cardamoms

 1/2 tsp black peppercorns

 6 dried red chillies


Cook in oil for about 30 seconds.

Add 3 chopped onions and cook till they start to brown – The longer you cook them down, the darker and richer your curry will be.

Now Add


 1/2 tin chopped tomatoes

 4 chopped green chillies

 1 tbsp ginger & garlic paste

Cook for a minute or two. Now Add:

 1 tsp hot chilli powder

 1/4 tsp turmeric

 2 tsp coriander powder

 1 Tbsp of Shai's mum's homemade Pakistani Basaar (available from our shop)

https://www.thecurryclubhomecooking.com/product-page/pakistani-basaar

Cook through till the oil separates. Add your chicken and mix well.


Add 1/2 cup of water, turn up the heat till its boiling and then reduce to a gentle simmer, place a lid over the pot and leave for 15 minute.

Remove the lid add a handful of dried methi and mix well, stir and cook for another 10 minutes until chicken is cooked.

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