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My wife and I love Indian food. Finding new recipes is not so easy.
Jump to RecipeMore appropriately stated, finding more different dishes at a restaurant are limited. I am not hating at all on Indian restaurants because they need to have a menu that occasional customer can find the dish they want. A quick aside, our favorite Indian restaurant in Chicago is TIFFIN. I think growing up in a traditional meat and potato family and only coming into the cooking in the last decade, has limited my exposure.
I have learned to search on youtube and google for ideas. Some of the youtube channels I have found include BANGLAR RANNAGHOR, SPICE EATS and my newest site is VIJAYA SELVARAJU.
My Authentic Spicy Indian Chicken is full of flavor and gains its depth from ingredients mashed in a mortar and pestle. The key to recipes is layers of flavor and Indian dishes always have layers. The taste may be acquired for some but for a foodie there is so much depth in Indian dishes. I love exploring this culture of food and I hope to share many new ides with you.
Building the Authentic Spicy Indian Chicken.
The Authentic Spicy Indian Chicken plated.
Authentic Spicy Indian Chicken
Indian food has so much depth. My Authentic Spicy Indian Chicken goes deeper down the recipe chart to find a dish filled with unique, oh so good flavor.
Ingredients
- 6 Whole Chicken thighs
- 1 Whole Shallot rough chop
- 3 Cloves Garlic rough chop
- 4 Inches Fresh ginger rough chop
- 4 Inches Fresh turmeric
- 4 Whole Jalapenos cut in slices
- 1 Whole Lemongrass rough chop
- 1 Tbsp Fresh cilantro
- 2 Whole Limes zested
- 1 Whole Lemon zested
- 1 Tbsp Lemongrass paste
- 1 Tbsp Sugar
- 1 Tbsp Chicken base
- 1 Tbsp Olive oil
Instructions
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Begin by combining the garlic, ginger, turmeric, cilantro, lemon & lime zest, and the lemongrass, lemongrass paste in your mortal & pestle. Begin mashing it well. Now, add the shallots and and mash well.
Add the jalapenos to a wok and cook for 2 minutes. Remove from the wok and set aside.
Heat the oil in a wok and add the spice mixture. Cook for 1 minute and add the chicken base and cook for another minute. Next, add a cup of water and simmer for 5 minutes. Remove from the wok and set aside.
Add the chicken to the wok and brown on all sides. Once browned, add back in the spice mixture and simmer for 15 minutes. Finish by adding back in the jalapenos and cook for 1 – 2 minutes.
Serve with rice and enjoy!
My family and Iove Indian food and this recipe sounds delicious! Such an incredibly flavorful blend of ingredients. ~Valentina
Would like to make this curry but can I leave out the Lemon Grass Paste? I have never seen it here (Droghed, Ireland) but I know I don’t like Lemon Grass.
Thank you for all the wonderful and tasty dishes you post. So many recipies for people like myself who cannot have anything with wheat.
Thank you so much for stopping by and the kind words. You could certainly leave out the lemongrass and I think it would still be very enjoyable. Let me know how it turns out.