You will need
8 chicken thigh pieces with skin on and bone in
Ina Paarman’s Garlic & Herb Seasoning
¼ cup (60 ml) full cream plain yoghurt
¼ cup (60 ml) Ina Paarman’s Butter Chicken Curry Cook In Sauce (reserve the rest)
1 T (15 ml) fresh ginger, grated
Instead of oven baking, simmer on top of the stove, but increase the hot water to 1 cup (250 ml) and cover dish with a ‘false lid’ of baking paper under the regular lid to prevent moisture loss.
Slash chicken portions twice through the skin right to the bone and season on all sides with Garlic & Herb Seasoning.
Place in a biggish non-metal ovenproof dish. Mix together yoghurt, ¼ cup (60 ml) of Butter Chicken Curry Sauce and ginger.
Spread this paste all over the chicken thighs. Cover with clingfilm and refrigerate overnight.
Adjust the oven rack to one slot below the middle position and preheat the oven to 180°C. * See Ina’s Tip
Mix the Liquid Stock with hot water and add to chicken.
Bake chicken, uncovered in pre-heated oven for 30 minutes.
Remove from the oven. Spread remaining Malay Curry Sauce over chicken and bake open for a final 20 – 25 minutes until chicken is done.