Green Chutney Chicken
Recipe for chicken thighs cooked on the stovetop with mint and cilantro marinade. This is an easy recipe with lots of chutney (mint and cilantro) flavors. You can adjust the spices to your liking and make a milder or spicier version.
Equipment
- Calphalon 2 Piece Contemporary Frying Pan set, Nonstick, Black
- Pyrex Glass Mixing Bowl Set (3-Piece Set, Nesting, Microwave and Dishwasher Safe)
- Duxtop 17PC Professional Stainless Steel Induction Cookware Set, Stainless Steel Ceramic Nonstick Pan Set, Impact-bonded Technology, FUSION Titanium Reinforced Ceramic Coating
Ingredients
- 600-750 grams 1.3-1.5 lbs | 5-6 numbers chicken thighs; boneless & skinless
- Oil to shallow fry
Marinade
- 30 grams 1 big bunch cilantro; roughly chopped
- 15 grams 1 packet | 0.5 oz mint leaves
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon Kashmiri red chilli powder; or to taste
- 1 teaspoon garam masala; or to taste
- 1 tablespoon kasuri methi
- ½ teaspoon turmeric powder
- Salt to taste
- 15 grams 2-3 largegarlic
- 15 grams 1 inch ginger
- 1 Serrano pepper green chillies
- 4-5 whole peppercorns
- 3 tablespoon plain yogurt
- 1 tablespoon lemon/lime juice
Instructions
- Trim the excess fat from chicken pieces, if required.
- Prepare the marinade
To a small blender jar, add all the ingredients listed under marinade: cilantro, mint leaves, cumin powder, coriander powder, Kashmiri red chilli powder, garam masala, kasuri methi, turmeric powder, salt, garlic, ginger, Serrano pepper, whole peppercorns, plain yogurt, lemon juice. Blend to a smooth paste. [Do not add any water to the marinade. It should be thick, but dropping consistency so that it will coat the chicken pieces well.]. - Marinate the chicken pieces
Transfer the marinade to the bowl with chicken pieces. Coat the chicken pieces with the marinade. Make sure the chicken pieces are fully coated with the marinade. Cover and chill for at least an hour. Marinate longer for better results. - Cooking green chutney chicken
Heat oil in a skillet over medium heat. - Take out the chicken pieces from the marinade.
- Shake off excess marinade. Place them onto the skillet.
- Repeat with the rest. Do not overcrowd the skillet; do it in batches.
- Cook on each side until browned and cooked through. About 5-7 minutes on each side or until the
the internal temperature reaches 165 degrees Fahrenheit. - Repeat with the rest. Drizzle more oil if required. Discard any remaining marinade.
- Serve hot.
Video
Notes
- 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
- 600 – 750 gms is approximately 1.3 – 1.5 pounds. I usually get about 5 boneless skinless thighs for about 1.38 pounds from my grocery store.
- Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
- Serving size – We usually consider this as one chicken thigh per person along with the other dishes I have mentioned in the serving suggestions. . But then there are times when my hungry teenager wants more than one :). Always adjust the serving size to suit your dietary needs.
- Do not overcrowd the skillet. If required, cook in batches.
- Add salt to the marinade and taste it before you add the chicken. Do not eat/taste raw meat. :)
- Discard any remaining marinade.
- Wash your hands with soap and water after handling raw meat. Also, clean any surface that has come in contact with raw meat.