Pahadi Chicken

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PAHADI CHICKEN ~ This is a modern version of Indian pahadi (Pahari) chicken. The term pahadi originates from Pahad meaning mountain. Food in India varies depending on the region. This chicken recipe is truly outstanding, not your typical curry recipe. Serve with one of our rice dishes.
This is a modern version of Indian pahadi (Pahari) chicken. The term pahadi originates from pahad meaning mountain. Food in India varies depending on the region. This chicken recipe is truly outstanding, not your typical curry recipe. Serve with one of our rice dishes.

ingredients

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

    Instructions

  • Place first thirteen ingredients using only 1 cup of yogurt into a food processor or blender and process until you create a thick paste
  • 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
  • Heat coconut oil in a large saucepan and then add onions, sauté for five minutes over medium heat, and then stir in cumin seeds. Give it a good stir.
  • Add the chicken and sear on both sides, about two minutes per side
  • Add ½ cup of water in the remaining paste and pour over the chicken
  • Cover and cook on low heat for 15 – 20 minutes or until chicken is fully cooked
  • Turn off the heat and stir in 1 cup of yogurt. Enjoy!