Spicy Ginger Chicken Curry

1Chicken Marinade 1. In a bowl, mix together yogurt (1 cup), minced ginger, minced (2 tablespoons) garlic (4 cloves), chili powder (1 teaspoon), garam masala (1 teaspoon), and salt.

2Add the boneless and skinless chicken thighs (2 lb) to the marinade and coat them well. Cover and refrigerate for at least 2 hours, or overnight for best results.

3Preparing the Curry 1. In a large pan, heat oil (2 tablespoons) over medium heat.

42. Add the finely chopped onions and sauté until they turn golden brown.

53. Add the grated ginger (2 tablespoons) and minced garlic (2 cloves). Sauté for another 2 minutes until fragrant.

64. Sprinkle in the chili powder (1 teaspoon), garam masala (1 teaspoon), and a pinch of salt. Stir well to combine.

75. Add the marinated chicken pieces and sear them until golden brown on all sides.

86. Pour in the water (1 cup), cover the pan, and simmer for 20-25 minutes until the chicken is cooked through and the sauce has thickened, stirring occasionally.