This is a dry, spicy curry. You can control the heat using different types of chilies and leaving in or taking out the seeds from the chilies.
2lbs Chicken thigh meat, trimmed and cut into 2-in. pieces
1lb Potatoes, peeled and cut into 1.5-in. cubes
Grind to a smooth paste:
15 dried red chilies soaked for 30-mins in hot water, drained
15 cloves of garlic
1 1-in. cube of ginger, chopped
2 tsp Garam Masala
1/2-cup tomato puree
Juice of 1/2-lime
1 tsp salt
1/2-cup cilantro stalks, chopped
2 tsp honey
Add the paste to the chicken and potatoes, and marinade in the fridge overnight
Remove from fridge 15 mins prior to cooking.
Melt a stick of butter in a frying pan on medium high heat
Add the chicken-potato mix along with the marinade to the frying pan. Stir every 2 or 3 minutes for about 10 minutes. Do not add water.
Cover the pan and cook on medium-low for 20 minutes. Stir occasionally to prevent burning
Uncover the pan and continue to cook on medium high until the liquid disappears
Taste and season with salt and garam masala if needed.
Garnish with chopped cilantro and fine slices of red pepper (I used fresnos).