It was a long time since I had decided to venture into cooking last Saturday, and I made a difficult yet satisfying dish for dinner. Chicken thigh pieces without boneless pieces of 500 grams. To make the flavors rich and balanced, I marinated the chicken in a mixture of salt, black pepper, crushed garlic, ginger and some curry leaves for 2-3 hours.

In a dry pan, I roasted an equal mixture of cumin, coriander, fennel seeds, fenugreek seeds, cloves and dried red chilies to aromatic golden brown. This spice mix would be ground eventually into a powder.

I placed the pan on fire, put some oil in it and sautéed a couple of chopped onions until they turned brownish, then added the marinated chicken. I cooked it over medium heat, allowed it to simmer until halfway cooked, uncovered it, put high heat and stirred vigorously for 10 minutes to achieve a roasted consistency. In conclusion, I poured in 2 tablespoons of the spice mix, a handful of curry leaves and one lemon. Finally, I tossed it and closed the lid, resting it.

A mouth-watering boneless chicken thigh roast cooked with the rich flavors of toasted spices, fresh coriander and a gentle sharpness from the lemon. Use the amount of spices you desire. This report was published via Actifit app (Android | iOS). Check out the original version here on actifit.io 02/02/2024 5029 Walking