Indulge in the exquisite taste of this delectable chicken recipe that boasts a delightful Indian twist. This culinary masterpiece features succulent bone-in chicken infused with a harmonious blend of fiery chili, aromatic garlic, fragrant fennel seeds, and earthy cumin. The result is a sumptuous and deeply satisfying meal that will tantalize your taste buds.
Pair the tender chicken with fluffy rice or warm, pillowy naan bread to complement this flavorful creation. Combining textures and flavors will elevate your dining experience, leaving you fully satiated and craving more of this culinary delight.
Prepare to embark on a culinary adventure that will transport your senses to the vibrant streets of India. With this easy-to-follow recipe, you can effortlessly create an unforgettable feast that will impress family and friends alike. Discover the joy of savoring this remarkable chicken dish with its tantalizing aroma, incredible depth of flavor, and undeniable appeal.
Ingredients
- 8 bone-in chicken thighs
- 3 fat green chillies
- 3 garlic cloves
- 5 cm piece fresh root ginger
- 200 g full fat Greek yoghurt
- 150 mL water
- 2 large onions
- 2 tbsp. groundnut oil
- 2 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tbsp butter
- Handful fresh coriander
Instructions
Deseed the chilies. Roughly chop them and place them into a food processor before blitzing them until smooth. Add garlic cloves, ginger, and blitz until you have a smooth paste.
Add the coriander leaves and the yogurt and blitz again until you have a smooth puree.
Thinly slice the onions and remove the skin from the chicken.
Heat the oil in a pan until hot, and add the fennel and cumin seeds. Cook for 20 seconds, remove from the heat, and turn the heat down to medium. Add the butter to the pan and add the sliced onions once melted. Cook for ten minutes on medium heat until brown and caramelized.
Push the onions to the side of the pan and brown the chicken for 15-20 minutes on all sides. If the onions brown too much, put them on the chicken.
Add the yogurt mixture, a quarter at a time, cooking out each addition until it has disappeared into the onions and chicken. Continue until you have used all of the yogurt mixture.
Whiz 150ml water in the blender to remove anything left behind and add to the pan. Simmer for 30-35 minutes and garnish with the leftover coriander stalks.
To make this dish more special, finely slice some red chili and ginger and sprinkle over the top.
