1. stir corn oil, yogurt, juice of one lemon, garam masala, garlic, cumin, ginger and 1 pinch of salt in a baking bowl. Place the chicken thighs in a large shallow gratin dish. Pour the yogurt mixture over the top and turn the meat in it extensively to the other side. Cover with plastic wrap and marinate in the refrigerator for one night.
Preheat the oven to 190 °C. Remove the cling film. Remove the cling film.
Cover the gratin dish with aluminum foil and cook the chicken pieces in the marinade for 45 minutes. Remove the chicken pieces from the mold with a slotted spoon, cut into bite-sized pieces and spread evenly on a baking sheet.
Stir fenugreek, aamchoor and mint into the marinade and pour over the meat. Place back in the stove and cook for another 10 min until done. Transfer to a warmed platter, garnish with cilantro and bring to the table with tomatoes and poppadoms.
Tip Fresh garlic adds a wonderful flavor to many dishes.
Garlic bulbs should be stored in a cool, dark place.
Tip: Use a regular or light yogurt, yes, as needed!
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