Indian spice box chicken

Name: Indian spice box chicken
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 50 grams fat green mild chilli (about 3 large ones); 3 larges garlic cloves; 1 5cm of fresh root ginger; 1 bunch a of fresh coriander; 200 grams carton of full-fat Greek yogurt; 2 mediums onions; 8 mediums bone-in chicken thighs (total weight about 800g-1kg 1lb 12oz-2lb 4oz); 2 Tbsps groundnut or corn oil; 2 teaspoons fennel seed; 1 teaspoon cumin seeds; 1 knob a good of butter; 1 serving Chilli-ginger garnish, to serve (see below)

You can never have too many Indian recipes, so give Indian spice box chicken a try. This recipe serves 4. One portion of this dish contains around 53g of protein, 60g of fat, and a total of 800 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and דל פחמימות, diet. If you have fat mild chilli, a knob of butter, cumin seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. It works well as an affordable main course. If you like this recipe, take a look at these similar recipes: Indian Spice Rubbed Chicken, Indian Spice Blend, and Indian Spice Rub.

Instructions

Make the Chilli-ginger garnish (see right), before you start the chicken.

Ingredients you will need

Whole Chicken

Chili Pepper

Ginger

Cut down the length of the green chillies, then remove the seeds by scraping them out with a teaspoon. You may want to wear rubber gloves for this job - fiery seeds can give the fingers a real chilli sting.

Ingredients you will need

Green Chili Pepper

Chili Pepper

Seeds

Cut off the stalk ends, chop the chillies into rough pieces and put them in a blender or food processor. Peel and roughly chop the garlic and add to the chillies. Do the same with the ginger.

Ingredients you will need

Chili Pepper

Garlic

Ginger

Equipment you will use

Food Processor

Blender

Pick the leaves off the coriander and drop them into the blender as you go (reserve the stems for the garnish). Tip in the yogurt and blitz everything to a puree. This can take a few minutes and you may have to stop the blender a few times to scrape all the gunge down from the sides - a rubber spatula will make this job much easier.

Ingredients you will need

Coriander

Yogurt

Equipment you will use

Blender

Spatula

Peel, halve and thinly slice the onions. Pull the skin off the chicken, using kitchen paper to help you get a good grip.

Ingredients you will need

Whole Chicken

Onion

Heat the oil in a saute pan over a medium heat until hot - when you drop in a spice seed or two it should sizzle. Toss in the fennel and cumin seeds and let them crackle and pop for 10-20 seconds, stirring all the time so they don't burn. They're ready when you get a lovely whiff of warm nuts. If the oil starts to smoke, remove pan from the heat.

Ingredients you will need

Cumin Seeds

Fennel

Nuts

Cooking Oil

Pop

Equipment you will use

Frying Pan

Plop in the butter and let it melt, then throw in the sliced onions and turn the heat down a tad. Stir to mix the onions and spice seeds, then cook for about 10 minutes until the onions are meltingly soft and tinged golden brown. Give them a vigorous stir now and then, but don't stir them too often or they won't take on any colour.

Ingredients you will need

Butter

Onion

Seeds

Push the onions to one side of the pan, then add the chicken thighs, smooth side down. Increase the heat to between medium and high and fry the chicken until it's golden brown on both sides. This should take about 15-20 minutes and you will need to turn the pieces over halfway (a pair of tongs are good for this). Watch carefully in case the onions start to brown too much - if they do, pile them up on top of the chicken.

Ingredients you will need

Chicken Thighs

Whole Chicken

Onion

Equipment you will use

Tongs

Frying Pan

Stir in some of the yogurt mixture and cook until it disappears - repeat a dollop at a time. Whizz 150ml/ pint cold water in the blender to use the last bits of the mixture and add to the pan with a pinch of salt. Stir until bubbling, scraping up any crispy bits. Reduce the heat to its lowest and cover the pan tightly. Simmer for 30-35 minutes or until the chicken is tender when pierced, stirring and turning halfway and adding a splash of hot water if the sauce is too dry.

Ingredients you will need

Whole Chicken

Yogurt

Sauce

Water

Salt

Equipment you will use

Blender

Frying Pan

Serve sprinkled with finely chopped coriander stems and a little chilli garnish (put the rest in a bowl on the table).

Ingredients you will need

Coriander

Chili Pepper

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

50grams

fat green mild chilli (about 3 large ones)3larges

garlic cloves 1

5cm of fresh root ginger 1bunch

a of fresh coriander 200grams

carton of full-fat Greek yogurt 2mediums

onions 8mediums

bone-in chicken thighs (total weight about 800g-1kg 1lb 12oz-2lb 4oz)2Tbsps

groundnut or corn oil 2teaspoons

fennel seed 1teaspoon

cumin seeds 1knob

a good of butter 1serving

Chilli-ginger garnish, to serve (see below)

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Nigl Freiheit Gruner Veltliner. It has 4.7 out of 5 stars and a bottle costs about 18 dollars.