Indian spice box chicken

Indian spice box chicken

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(54 ratings)

Prep: 25 mins - 30 mins Cook: 1 hr - 1 hr, 10 mins

Easy

Serves 4
Serve this exquisitely flavoured chicken dish with mounds of fluffy rice

Nutrition and extra info

Nutrition: per serving

  • kcal706
  • fat53g
  • saturates17g
  • carbs8g
  • sugars0g
  • fibre1g
  • protein50g
  • salt0.67g
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Ingredients

  • 50g fat green mild chilli (about 3 large ones)

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 3 large garlic clove
  • 5cm piece of fresh root ginger
  • a bunch of fresh coriander
  • 200g carton of full-fat Greek yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 medium onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 medium bone-in chicken thighs (total weight about 800g-1kg/1lb 12oz-2lb 4oz)
  • 2 tbsp groundnut or corn oil
  • 2 tsp fennel seed

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 tsp cumin seeds

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • a good knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • Chilli-ginger garnish, to serve (see below)

Method

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

  2. 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. 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.

  3. 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.

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

  5. 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.

  6. 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.

  7. Stir in some of the yogurt mixture and cook until it disappears - repeat a dollop at a time. Whizz 150ml/¼ 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. Serve sprinkled with finely chopped coriander stems and a little chilli garnish (put the rest in a bowl on the table).

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Comments (55)

sarahk's picture
4

Followed the recipe as stated. Sadly I think my store of fennel and cumin seeds were a little old and had lost some of their pungency. I also forgot to buy some coriander and had to add coriander puree instead. It still tasted delicious. I will definately make again - next time using newly bought spices and fresh coriander. I bet it will be 5 star!

FeeBee67's picture

Help! What have I done wrong?! Just made this but instead of looking anything like the picture above, my pan is full of browned chicken pieces floating in a luminous green gravy! Should it really be so green? Tastes fine but just looks like it will glow in the dark.

jgerrish's picture
5

yummy, served it with lemon rice and it was fantastic

jimogden's picture
5

An absolute winner! Very tasty, will definitely do this one again...

wilko30's picture

This tastes very fresh and light - but the garnish is a must to give it a good kick. The lime and spice in the garnish really lifts this dish!

annie0176's picture
5

Delicious!!

carolwilson's picture
5

Very easy dish. Had a curry night last night with friends and served it with pilau rice recipe also from GF Mag. I also made potato and cauliflower curry to go with it. Delicious

djmcnae's picture
4

Have made a few times now and I just love the taste of it, the last time I used red chillies as I could not get green ones and it worked just as well!

Reni's picture

I couldn't get full fat Greek yogurt so used a lighter one - I think this meant the sauce wasn't as thick as it should have been. Still great. Will make again.

lawlaw's picture

what rice is best to with this

feeney567@googlemail's picture
5

We love this dish. Have made it a few times.

nickim's picture
5

This is very tasty indeed.

orla01's picture
5

Really gorgeous, spicy, delicious and easy. A great recipe that tastes really fresh and quite different from anything in the takeaway or cook chill ranges

therubyslippers's picture
5

Definitely worth making the garnish to go on top - a delicious dish.

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