“Through a bit of experimentation, my buddies recreated an Indian dish from one of the local joints. You'll need an oven, a grill, and a food processor. As written, it is quite spicy; use less peppers for a more milder flavor. I have had questions about the number of peppers. It is intended for that many peppers to be used in the making of this recipe. I have corrected a mistake where it said it served four; this recipe serves two people. Double all the ingredients for a family of four.”
READY IN:
55mins
SERVES:
2
YIELD:
2 chicken thighs
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, combine and mince the garlic, chopped ginger, and serrano peppers.
  2. Heat olive oil on medium high heat in a pan large enough for the chicken thighs.
  3. Saute the garlic, ginger, and peppers in the pan for about three minutes.
  4. In a food processor, finely chop the cilantro and optional mint and add it to the pan.
  5. Bring to a simmer and then reduce heat and cook down until slightly thick. Remove sauce and set aside.
  6. Add the chicken and cook on medium-high heat for 10 minutes on each side.
  7. Spoon the sauce over the chicken, cover the pan, and cook for 20-30 minutes on medium heat.
  8. Throw on a hot grill for about 10 minutes (flipping the chicken half-way through).

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