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| Main ingredients | Chicken thighs, Lemons, Fresh coriander leaves, Turmeric powder, Coriander seeds, Cumin seeds, Cinnamon, Cloves, Black peppercorns, Black cardamom,Garlic, Ginger, Green chillies |
| Cuisine | Fusion |
| Course | Main course chicken |
| Prep time | 25-30 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 4 chicken thighs, cut each into 3 inch pieces on the bone
- 1 lemon, halved
- 1 tablespoon lemon juice
- 1½ cups fresh coriander leaves + for garnish
- Salt to taste
- ½ teaspoon turmeric powder
- ¼ cup coriander seeds
- 2 teaspoons cumin seeds
- 1 inch cinnamon
- 3-4 cloves
- 8-10 black peppercorns
- 1 black cardamom
- 5-6 garlic cloves
- 1 inch ginger, roughly chopped
- 2-3 green chillies
- 2-3 tablespoons oil
- Lemon slices for garnish
Method
- Make slits on the chicken pieces and place on a large plate. Add salt, turmeric powder, squeeze the juice of lemon and rub the mixture well on each piece of chicken. Set aside to marinate for 10-15 minutes.
- Heat a pan, add coriander seeds and cumin seeds and dry roast till fragrant. Add cinnamon, cloves, black peppercorns and black cardamom and continue to roast for 1 minute. Take the pan off the heat and allow to cool slightly.
- Put the roasted spices in a mixer jar, add coriander leaves, garlic cloves and ginger. Break the green chillies and add to the mixer jar. Add salt, ¼ cup water and lemon juice and blend to a fine paste.
- Add the blended paste to the chicken mixture and mix till each piece is well coated with the paste. Set aside for 5 minutes.
- Heat oil in a shallow pan, place the chicken pieces in it and cook on high heat for 3-4 minutes. Flip each piece of chicken and cook the other side for 3-4 minutes.
- Reduce the heat to medium, add 1 cup water, mix, cover and cook for 6-8 minutes or till the chicken is cooked completely.
- Transfer into a serving bowl and serve hot garnished with coriander leaves and lemon slices.
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