Author Notes
This south Indian recipe is one of my family favorite. It is a spicy and dry side dish made by marinating chicken thighs in a green marinade and roasted along with caramelized onions in a Cast Iron Skillet. It is a quick and easy recipe.
Cilantro and black pepper combination is also a proven fast remedy for common cold.
This is one of my favorite ‘Go-to’ recipe to have during those cold rainy days. Best had along with Roti or Rice or even wrapped in a tortilla! —Jiya.A
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Ingredients
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1 pound
Chicken thighs(cut into bite size pieces)
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3
Green Chilies
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1 cup
Chopped Cilantro
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1 stem
Curry leaves(Optional)
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6-8
Black Pepper corns
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1 teaspoon
Salt
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1 teaspoon
Cumin Seeds
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1 teaspoon
Garam Masala/ Indian All spice mix
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1/2 teaspoon
Turmeric
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1
Big Onion sliced
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2 teaspoons
Minced Ginger and garlic
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3-4 tablespoons
Extra virgin Olive oil
Directions
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For the Green Marinade-Grind together black pepper, cilantro, cumin seeds and green chilies to a coarse mixture(not too fine paste).
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Now marinate the chicken pieces in the green marinade along with some turmeric for about 20 mins or overnight.
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In a cast iron skillet, heat some oil and add, the minced ginger and garlic and curry leaves.Let the curry leaves splutter.
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Once the ginger and garlic get slightly browned, add the onion slices and sauté well.
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Add a pinch of salt to speed the browning of onions.
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Once the onions are well sautéed, add the marinated chicken pieces and mix well.
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Cover with a glass lid and cook for about 10 mins.
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Now remove the lid and let it cook. Keep stirring in between so that it doesn’t stick to the bottom of the skillet.
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Add little water if needed and cook dry like a stir-fry.
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Chicken pieces should turn slightly golden brown.
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Check salt in between and sprinkle gram masala towards the end.
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Serve hot garnished with chopped cilantro.
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