Ingredients
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marinate the chicken
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750 grams chicken thighs, boneless and skinless
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1 1/4 teaspoon salt
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3 1/2 tablespoon lime juice
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1 1/2 teaspoon garlic, finely chopped into a paste
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1 teaspoon fresh ginger, peeled and finely chopped
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1 teaspoon red chili powder, less if heat bothers you- also helps with color
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1 1/2 teaspoon cumin
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1/2 teaspoon tumeric
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1/2 teaspoon pepper
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4 teaspoon coriander, roughly chopped
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to cook
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4 tablespoons vegetable oil or another neutral oil
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1 large sliced onion, peeled, cut in half and then into 1/8 inch strips
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1 bay leaf
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2-3 medium green chilies, cut in half, stems removed. Remove seeds if you don't want too much heat
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4 tablespoons plain yogurt
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1 tablespoon sugar
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optional sides
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naan bread
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white rice
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raita
Directions
1
Done
|
In a medium bowls, add the chicken and all the ingredients. |
2
Done
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Mix well together making sure the chicken is well coated with all the flavors. It may be best to use your hands for this part but you may want to put on cloves to avoid potential staining with chili powder and tumeric. |
3
Done
|
Marinate for 20 minutes or up to 24 hours. |
4
Done
|
In a medium-large pan over medium heat, Le Creuset or similar is great, add the vegetable oil. |
5
Done
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Add the onions and cook until they become translucent, about 5 minutes. Lower heat if they are becoming brown. |
6
Done
|
Add the Bay leaf and mix for a minute with the onions to release flavor. |
7
Done
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Add the green chilies and mix with onions and bay leaf for 1-2 minutes. |
8
Done
|
Push onions to side and add chicken to pan. Place onions on top of chicken and brown for 4-5 minutes. Repeat on other side with onions on top again. By placing onions on top of chicken, you keep thighs moist and also prevented onions from becoming too brown. |
9
Done
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While chicken is cooking, mix the yogurt and sugar together in a small bowl and add to pan. Mix well with chicken and all the juices. |
10
Done
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Lower heat and cook for 20 minutes. Stir occasionally. |
11
Done
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Serve piping hot with optional sides. |