Pahadi Chicken – Gluten Free

• Meat

  • 8 Chicken thighs, large organic bone-in skinless

• Produce

  • 1 bunch Cilantro, organic
  • 2 tbsp Ginger
  • 1/2 cup Mint, organic fresh leaves
  • 1 Onion, large organic

• Condiments

  • 1 tbsp Honey, raw
  • 2 tbsp Lime juice, freshly squeezed

• Baking & Spices

  • 1/2 tsp Black pepper, organic gluten-free freshly ground
  • 1 tsp Cardamom, organic gluten-free ground
  • 1/2 tsp Nutmeg, organic gluten-free
  • 1 tsp Sea salt
  • 1/2 tsp Turmeric, organic gluten-free

• Nuts & Seeds

  • 1 tsp Cumin seeds, organic gluten-free

• Dairy

  • 2 tbsp Coconut oil or ghee
  • 2 cups Yogurt, organic full fat

• Beer, Wine & Liquor

  • 1 tsp Garam marsala, organic gluten-free

• Liquids

  • 1/2 cup Water

• Other

  • 1 Green chili pepper or to taste, remove seeds and roughly chopp

Found on onlyglutenfreerecipes.com

Description

Ingredients

• 1 bunch organic cilantro, roughly chopped
• ½ cup organic fresh mint leaves
• 2 cups organic, full fat yogurt
• 1 green chili pepper or to taste, remove seeds and roughly chopp
• 2 tbsp. freshly grated ginger
• 2 tbsp. freshly squeezed lime juice
• 1 tbsp. raw honey
• 1 tsp. organic, gluten-free ground cardamom
• 1 tsp. sea salt or to taste
• 1 tsp. organic, gluten-free garam marsala
• ½ tsp. organic, gluten-free turmeric
• ½ tsp. organic, gluten-free nutmeg
• ½ tsp. organic, gluten-free freshly ground black pepper
• 8 large, organic, bone-in skinless chicken thighs
• 2 tbsp. coconut oil or ghee (clarified butter)
• 1 large organic onion finely chopped
• 1 tsp. organic, gluten-free cumin seeds
• ½ cup water

Directions

• 1. Place first thirteen ingredients into a food processor or blender and process until you create a thick paste
• 2. With a fork prick the chicken few times and then rub in the paste, cover and refrigerate for minimum four hours or for best results overnight
• 3. Heat coconut oil in a large saucepan and then add onions, sauté for five minutes on medium heat, and then stir in cumin seeds. Give it a good stir.
• 4. Add the chicken and sear on both sides, about two minutes each side
• 5. Add ½ cup of water in the remaining paste and pour over the chicken
• 6. Cover and cook on low heat for 15 – 20 minutes or until chicken is fully cooked
• 7. Turn off the heat and stir in 1 cup of yogurt. Enjoy!