Step 1

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.

Step 2

In a Dutch oven, heat vegetable oil over medium high heat.

Step 3

Add onions and saut until tender.

Step 4

Add garlic and continue to saut until fragrant.

Step 5

Sprinkle onions and garlic with curry powder and stir to evenly coat.

Step 6

Add 1 tablespoon of water and cook for one minute, stirring constantly.

Step 7

Add chicken and marinade. Saut until lightly browned, about 5 minutes.

Step 8

If you want a thick curry add potatoes now, otherwise set aside.

Step 9

Sprinkle chicken with amchar masala, cumin and salt. Toss to coat.

Step 10

Pour in one cup of water and bring to a boil.

Step 11

Reduce heat, cover pot and simmer for 20 minutes. If you reserved the potatoes for a thinner curry, add them to the pot after twenty minutes.

Step 12

Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through.

Step 13

Serve warm with roti or rice.