Chai Pani’s Kothimbir Chicken
- 1/2 cup yogurt
- 1 bunch cilantro
- 1/2 cup mint leaves
- 2 or 3 serrano peppers, to taste
- 1 tablespoon kosher salt, plus more for seasoning
- 6 skin-on boneless chicken thighs (about 1 1/4 pounds),each cut into 3 pieces
- 5 tablespoons peanut oil, divided
- 3 cups thinly sliced red onion
- 3 tablespoons ginger-garlic paste
- 1/2 teaspoon turmeric
- 1/2 cup unsweetened dried shredded coconut
- 2 cinnamon sticks, each broken into 2 or 3 pieces
- 1 tablespoon cumin seeds
- 2 curry leaves
- 1 cup hot water
- 1/2 teaspoon garam masala
- Rice, chapati or naan, for serving
- In the jar of a blender, combine yogurt, cilantro, mint, serrano peppers, 1 tablespoon salt and 1/4 cup cold water and blend until smooth.
- Put chicken into a bowl or food-safe zip-close plastic bag and cover with marinade. Cover bowl or seal bag and refrigerate 4 to 8 hours.
- Meanwhile, in a large skillet, heat 2 tablespoons oil over high heat. Add onion and continue cooking over high heat until onion begins to soften, about 4 minutes, stirring constantly. Lower heat to medium-high and cook, stirring often, until onions are golden on the edges, about 10 minutes. Add ginger-garlic paste and turmeric and cook 1 minute, then reduce heat to low and add coconut. Continue cooking, stirring occasionally, until coconut has lightly browned, about 2 minutes. Remove mixture from pan and allow to cool. Set aside.
- In a large skillet, heat remaining 3 tablespoons oil over high heat. Add cinnamon sticks and cook until sticks begin to color and swell, about 2 minutes. Add cumin seeds and fry 30 seconds, until seeds begin to sputter. Stir in curry leaves and reserved onion-coconut paste and fry mixture 30 seconds, stirring continually.
- Remove chicken from marinade, shaking off most of the excess, add to skillet and stir to coat chicken with seasonings. Reduce heat to medium and cook 5 minutes. Add remaining marinade and stir to coat chicken well. Cover and simmer until chicken is cooked through, about 10 minutes.
- Uncover skillet, add the hot water and garam masala. Season to taste. Bring mixture to a boil, then reduce heat and simmer 2 to 3 minutes. Serve with rice, chapati or naan.
Nutritional informationPer serving:
Per serving: 355 calories (percent of calories from fat, 57), 22 grams protein, 17 grams carbohydrates, 5 grams fiber, 23 grams total fat (9 grams saturated), 89 milligrams cholesterol, 1,080 milligrams sodium.
From the menu of ... Chai Pani, 406 W. Ponce de Leon Ave., Decatur; 404-378-4030, chaipanidecatur.com.
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