Directions

• Wash and pat dry chicken thighs. In a sealable container, combine all marinade ingredients. Toss chicken in marinade, cover and refrigerate for at least 2 hours.
• In a Dutch oven, heat vegetable oil over medium-high heat. Add onions and sauté until tender. Add garlic and continue to sauté until fragrant.
• Sprinkle onions and garlic with curry powder and stir to evenly coat. Add 1 tablespoon of water and cook for 1 minute, stirring constantly.
• Add chicken and marinade. Sauté until lightly browned, about 5 minutes.
• If you want a thick curry, add potatoes now; otherwise, set aside.
• Sprinkle chicken with amchar masala, cumin, and salt. Toss to coat. Pour in one cup of water and bring to a boil.
• Reduce heat, cover pot and simmer for 20 minutes. If you reserved the potatoes for a thinner curry, add them to the pot after 20 minutes.
• Continue to simmer for an additional 20 minutes until chicken reaches an internal temperature of 165°F and potatoes are cooked through.
• Serve warm with roti or rice.