Preparation Steps
<p>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.
</p><p>In a Dutch oven, heat vegetable oil over medium high heat.
Add onions and saut until tender.
Add garlic and continue to saut until fragrant.
</p><p>Sprinkle onions and garlic with curry powder and stir to evenly coat.
Add 1 tablespoon of water and cook for one minute, stirring constantly.
</p><p>Add chicken and marinade.
Saut until lightly browned, about 5 minutes.
</p><p>If you want a thick curry add potatoes now, otherwise set aside.
</p><p>Sprinkle chicken with amchar masala, cumin and salt.
Toss to coat.
Pour in one cup of water and bring to a boil.
</p><p>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.
</p><p>Continue to simmer for an additional twenty minutes until chicken reaches an internal temperature of 165 F and potatoes are cooked through.
</p><p>Serve warm with roti or rice.
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