Easy Weeknight Chicken (Gluten-free)

I rely on easy recipes to get me through long days. This flavorful chicken fits the bill. Prep ahead and get dinner on the table in under 30 minutes. Just leave the chicken to marinate overnight in a simple homemade masala. Then all that’s left to do is to put it in a pan and cook it. No sweat! Serve the chicken with a side salad, whole wheat parathas or steamed rice for a fuss-free, yet satisfying weeknight meal.

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Recipe

Easy Weeknight Chicken

(Serves 4)

Ingredients

500 gms skinless, bone-in chicken thighs

For the Dry Spice Mix* -
1” cinnamon stick
3 green cardamom pods
3 cloves
3 tsp coriander seeds
1/2 tsp black peppercorns
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/8 tsp fenugreek seeds

For the Wet Masala Paste -
1 medium onion, roughly chopped
1 tbsp ginger-garlic paste
1-2 green chillies, chopped (depending on how hot you want the dish to be)
10-12 fresh curry leaves
1/4 cup fresh cilantro (leaves and stalks)
1/2 tsp turmeric powder
1 tbsp lemon juice
Salt to taste

1 1/2 tbsp oil or ghee

1 cup water
1/4 cup canned coconut milk
1 tbsp cilantro, to garnish

Method

Wash the chicken thighs and drain them well.

In a pan, lightly toast the whole spices over medium-low heat until they turn fragrant. Remove from heat, cool and add them to a blender. Pulse a few times until finely powdered.

Next, add the remaining ingredients for the wet masala paste and blend until smooth.

Coat the chicken well in the masala paste. Pop it in the refrigerator to marinate for at least 4-6 hours or overnight (let it come to room temperature before cooking).

In a heavy-based pan or Dutch oven, heat the oil or ghee over medium heat. Add the marinated chicken and sauté for 5-7 minutes until it turns opaque and starts to brown.

Add water and bring to a boil. Lower the heat, cover and cook the chicken for about 15 minutes. After 15 minutes, remove the lid and turn the heat back up to medium. Cook, stirring occasionally, for 5 minutes until the curry thickens.

Lower the heat back to a simmer. Stir in the coconut milk. Taste and adjust the salt, if needed. Simmer for 2 minutes, then turn off the heat.

Serve hot garnished with chopped cilantro.

*The whole spices and powders can be substituted with 1 1/2 tablespoons of store-bought curry powder.