Coriandrum-Pepper Spiced Chicken
After making my first legit Melt spice blend – Coriandrum Pepper, it was time to dive into actually using it in recipes. This is where the fun begins and the options are limitless. The blend works wonderfully as a spice rub for different kinds of meats and has tones of citrus along with a tingling-spicy-peppery after taste.
This chicken recipe uses very simple ingredients: chicken thighs (I added couple of bone-in pieces for more flavor), red onion, ginger root, garlic, turmeric, paprika, curry leaves, coriandrum-pepper spice blend. Curry leaves complement this spice blend so so well! They also enhance the citrus flavor combined with a nutty taste.
I used small quantities of chopped onions and tomatoes as I was looking for more of a dry roast kind of a texture and not like chicken in sauce.
Marinating chicken is like injecting flavor and making the meat more succulent. I marinated the chicken for about 20-30 mintues with ground ginger, garlic and turmeric
Then cook the chicken in ghee, bone-in chicken will take longer to cook versus boneless pieces. Also chicken thighs are way more juicy and flavorful compared to chicken breast.
Sauté the onions and tomatoes in a separate pan with ghee and then add the coriandrum-pepper spice blend.
When the chicken is cooked add it to the onion-tomato mixture and temper it with another tablespoon of ghee and tons of curry leaves. The ghee towards the end enhances the flavors of the blend and curry leaves, it makes this chicken crisp on the outside but juicy on the inside.
Top this chicken with raw onion rings and a generous squeeze of lemon, this bowl of warmth and spice is perfect for the cold winter days. As for me, each time I eat this chicken, licking my fingers clean is mandatory!
- 1.5 Lbs Chicken
- 1 Medium Red onion (finely chopped)
- 1 Small Tomato (chopped)
- 2 Inch Ginger root
- 3 Lobes of Garlic
- 1/2 Tsp Turmeric powder
- Salt to Taste
- 12-15 Curry leaves
- 3 Tbsp Coriandrum-Pepper spice blend
- 1 Tsp Paprika
- 1 Tsp Cumin powder (optional)
- 3 Tbsp Ghee (or coconut oil)
- 1/2 Cup water
- Marinate the chicken with ginger-garlic paste and turmeric for 20-30 minutes.
- Heat a tablespoon of ghee in a pan and cook the chicken. Add water and let the chicken cook for 15-20 minutes.
- In a separate pan, heat a tablespoon of ghee and sauté onions until they take on a golden color. Then add the tomatoes and cook for 5 minutes.
- Add the coriandrum-pepper blend, cumin, paprika to the onions-tomato mixture and sauté.
- Then add the chicken to the onion-tomato pan and mix well.
- Add curry leaves, salt, 1 tbsp ghee and cook for 10-15 minutes.