A vivid, punchy pan-fried chicken dish featuring fresh green chillies and garlic, with tangy yogurt and coriander to balance heat. Crisp on the outside, juicy inside, ideal for serving with rice or flatbread.
Nutrition: per serving
Calories461kcal
Carbs14g
Fat33g
Saturates8g
Sugars6g
Protein27g
Fibre4g
Ingredients
600gChicken Thighsskinless, cut into bite-sized pieces
In a bowl, mix yogurt, lemon juice, salt, cumin powder, turmeric, and half the minced garlic. Add the chicken pieces and coat well. Marinate for at least 10 minutes (or up to 1 hour in fridge).
Heat oil in a heavy pan over medium heat. When hot, add cumin seeds; as they crackle, stir in the remaining garlic and sliced onions. Sauté until the onions soften and begin to colour, about 3 minutes.
Add the marinated chicken and stir-fry on high heat for 4–5 minutes until the edges start to brown.
Add the green chillies and black pepper, stir well. Pour in water, reduce heat to medium, cover and cook for 8 minutes, stirring occasionally.
Remove lid and increase heat slightly. Cook, stirring, until excess moisture evaporates and the chicken develops a slight crust, about 2 minutes.
Stir through fresh coriander leaves, adjust seasoning if needed, and serve immediately.
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