Eating healthy is fast becoming a priority - and what better way to eat chicken than to have it grilled? The herbs and spices used in this recipe are more Thai than Indian...the idea is to provide delicious recipes and variety in our bill of fare...agreed? So here goes.
Important note for my vegetarian friends: Try this recipe by replacing the chicken with Paneer or Tofu...you're sure to enjoy it equally :)
Ingredients:
8 boneless skinless chicken thighs (1.6 kg or 3.5 lbs)
Grind the following to a paste
2 teaspoons coriander seeds (or cilantro seeds)
4 small fresh red Thai chile, chopped coarsely
1 teaspoon ground cumin
2 whole cloves
2 whole cardamom pods, bruised
1/4 teaspoon ground turmeric
1 stick lemongrass (3.94 inches or 20 g or .7 oz. wt.) (10 cm)
2 medium brown onions or yellow onions (300 g or 10 oz. wt., chopped coarsely)
4 cloves garlic
1/3 cup lime juice (80 ml)
2 teaspoons coarse salt
2 tablespoons peanut oil
Directions
- Blend or process all ingredients except chicken and oil until mixture forms a smooth paste.
- Pierce chicken all over with a sharp knife.
- Combine chicken and paste in a large bowl. Rub paste into cuts.
- Cover. Refrigerate overnight.
- Cook chicken, covered in heated, oiled grill pan, 5 minutes.
- Uncover, cook, stirring occasionally, about 20 minutes or until cooked (when a meat thermometer in the thickest part of the chicken registers 170 degrees Fahrenheit or 76.67 degrees Centigrade).
- Serve chicken, if desired, with thin rice noodles and lime wedges.
Bon Appetit!
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