For years I thwarted any attempt to use chicken thighs because I liked an uncomplicated bite and the thought of gristle and bone touching my teeth was an absolute no-no. I thought I was alone with my fussiness until I met Paul, who also had a similar phobia. However, this chicken achari recipe won us round because after years of totally disregarding chicken thighs, we noticed that you can buy boneless ones. And what a difference in taste. A breast is fine for most things but chicken thighs lend themselves to a dish like this – the more ‘meaty’ flavour works well with the spices and really lifts the dish.