PREPARE YOUR CHICKEN THIGHS
Separate the chicken meat from the bones and set the bones aside for later. Mix the meat with the garam masala and vegetable oil.
Leave to marinate while you blitz the onion, garlic, ginger, chilli and the stalks of the coriander in a food processor. Add 2 tablespoons of this puree to the marinating chicken and leave for at least 2 hours or overnight if possible.
SET UP YOUR EGG
Set up your EGG for direct cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Cast Iron Searing Grids at the upper level. If not, install a Cast Iron Searing Grid. The target temperature is 180˚C.
COOK THE SAUCE
Add the remaining onion mixture from your chicken to a Paella Pan and place on the Cast Iron Searing Grid. Simmer, stirring regularly until the mix has reduced by about a third and is just starting to colour. This should take about 25 minutes.
Add all the spices to a smaller pan and toast gently for 5 minutes until the air is filled with their aroma. Add to the onion mix, stir and continue to cook.
After 10 minutes, add the chicken bones, sugar, vinegar, tamarind, tomato and red lentils. Stir well and top up with 350ml water. Simmer for 45 minutes.
ADD YOUR CHICKEN
Thread your chicken onto flexi-wire skewers and grill on the Cast Iron Searing Grid until the skin is crisp and the chicken is 72°C internally.
Remove from the skewers and cut into bite-sized pieces. Remove the chicken bones — they have done their job now — and add the cooked thighs to the curry. Simmer for a further 10 minutes.
Remove from the EGG and garnish with chopped coriander leaves.
