I Made a Proper Indian Curry in One Tray - All In Raw!

I've been making curries for over forty years... and today I'm breaking nearly every rule. The chicken roasts directly in a rich onion-and-tomato masala. As the skin renders, its juices enrich the sauce, while the uncovered roasting creates roasted edges that mimic the flavour from cooking in a karahi. No frying onions. No standing over the hob. Everything goes into one tray... and honestly, this might be one of the best chicken curries I've ever made. I can honestly say this warmed up the following - It was incredible!! NOTE: THIS is uploaded on my other channel @backyardchef too! 👇 RECIPE BELOW if you liked the video, you can help the channel: ❤️SHARE this video with your friends on social networks. ❤️RATE the video! This is nice for me and important for the development of the channel! ❤️ WRITE A COMMENT or at least a smiley. It's not difficult for you, but for me it's a great motivation! ❤️ SUBSCRIBE:    / @notanothercurryshowsamebutdiff   Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos! 🙏 SUPPORT FOR THE CHANNEL 🙏 It would certainly go along way in helping me ❤️ If you would like to help in supporting the channel - it helps with ingredients for the videos you are watching https://ko-fi.com/rikcooks Ingredients Chicken • 6-8 bone-in, skin-on chicken thighs (about 1.2kg) • 2 tsp salt (10g) • 1 tsp black pepper (2g) • 2 - 3 tbsp Ghee • 2 tbsp vegetable oil (20ml) Curry Base • 3 large onions, sliced thinly (450g) • 6 cloves garlic, minced (2 tbsp / 30g) • Fresh ginger, grated (2 tbsp / 30g) • 2 tbsp tomato purée (30g) • 400g chopped tomatoes (1 can) • 200ml chicken stock • 150ml double cream (optional for a richer finish) Spices • 2 tbsp coriander powder (14g) • 2 tsp cumin powder (5g) • 1 tsp turmeric (3g) • 2 tsp Kashmiri chilli powder (5g) • 1 tsp paprika (2g) • 1 tsp garam masala (3g) • 1 tsp fenugreek leaves (kasuri methi), crushed • 1 cinnamon stick • 4 green cardamom pods • 3 cloves • 2 bay leaves Finish • 2 tbsp butter (30g) Or Ghee stirred through • Handful fresh coriander, chopped. • Juice of half a lemon. 220°C fan (440°C conventional) for about 25minutes. Onions 180°C fan (200°C conventional) for about 55-65 minutes. After 30 minutes, spoon some sauce over the exposed meat (avoid wetting the skin too much). Last 10 minutes stir in Methi, Coriander Cream #notanothercurryshow #chickencurry #indiancurry #onetraymeal #easyrecipes PRIVACY POLICY and FULL DISCLOSURE: Rik is a participant in the Amazon Services LLC Associates Program (UK) DISCLAIMER: The product links in this video description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission if you purchase. This helps with my channel and allows me to continue to make videos. Thank you for your support.