Description
Fragrant, spicy chicken thighs simmered in a rich blend of peppercorns and aromatics. A quick, flavorful weeknight dinner.
Ingredients
Scale
- 6-8 pieces chicken thigh (cut into smaller pieces)
- 1 small onion (finely diced)
- 4 tbsp (60 ml) whole black pepper (crushed as fine as you like)
- 1 tsp ground turmeric
- 2 tsp mustard seeds
- 7-8 pieces curry leaves
- 1 tsp asafetida
- Salt
- Oil
- cilantro or parsley (for garnish)
Instructions
- Heat oil in a pan and toast the mustard seeds until they start to pop.
- Add curry leaves, turmeric, and asafetida; stir until no longer raw.
- Add onion and cook until well done and reduced by half.
- Add the chicken pieces and black pepper.
- Cover and let it cook in its own juices for 20-25 minutes, turning the pieces occasionally for even browning.
- Serve garnished with chopped cilantro or parsley.
Notes
- For deeper flavor, marinate the chicken in half the peppercorns and turmeric for 30 minutes before cooking.
- If you don’t have asafetida, you can omit it or substitute with a pinch of garlic powder.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: South Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100