Green Chutney Chicken (Gluten-free)
This was an experiment to use up leftover green chutney. At least once a month, I make big batch of green chutney. It makes an enthusiastic appearance on the dining table for the first two days. Then it is relegated to the dark depths of the refrigerator and often forgotten about until it’s fit to be tossed out. Yesterday I had an idea… I used it to marinate chicken thighs and cooked them with some basic Indian spices. The outcome was not just decent, it was actually delicious. I blogged the recipe, so I can revisit it the next time I have green chutney languishing in my fridge. This dish comes together quickly and pairs well as a main with parathas or as a side with rice and dal.
Recipe
Green Chutney Chicken
(Serves 2-3)
Ingredients
500 grams skinless, boneless chicken thighs, washed and drained
3 tbsp green chutney
1 tbsp plain Greek yogurt or thick curd
1 heaped tsp ginger-garlic paste
1/4 tsp black pepper powder
1 tbsp ghee
1/2” piece cinnamon
2 green cardamom pods
2 cloves
1/2 cup finely sliced onion
1 green chilli, slit lengthwise (optional)
3/4 cup water
1/2 tsp garam masala
2 tbsp milk
1 tbsp chopped cilantro
2 tbsp chopped mint leaves
1-2 tsp lemon juice
Method
In a mixing bowl, combine the chicken with the chutney, Greek yogurt, ginger-garlic paste and pepper powder. At this stage, do not add any salt because the chutney already contains salt. Mix thoroughly to coat well. Cover and marinate for at least an hour.
In a heavy based pan, heat the ghee. Add the whole spices and fry until fragrant. Add the onion, green chilli and 1/4 tsp salt (if your green chutney is spicy, you can omit the chilli). Sauté over medium heat until golden brown. You should be able to smell the sweetness of the caramelized onion and spices.
Using a pair of tongs, remove the chicken pieces from the marinade and add them to the pan. Sear them until they turn opaque and start to brown.
Mix the water into the remaining marinade. Stir well to dissolve all the marinade and add the liquid to the pan. Stir well, taste and adjust the salt only if needed. Once the gravy reaches a gentle simmer, cover and cook on medium-low heat for about 15-20 minutes or until the chicken is cooked through.
Once the chicken is cooked, remove the lid, and add the garam masala and milk. Saute for a minute or two, then add the fresh coriander and mint along with the lemon juice. Stir well and take off the heat. The consistency should be dryish with the chicken pieces coated with a thick gravy.
Serve the green chutney chicken with lachcha parathas or as a side with steamed rice and dal.
