Pahadi Chicken Recipe

Pahadi Chicken Recipe


  • 1 bunch organic cilantro, roughly chopped
  • ½ cup organic fresh mint leaves
  • 2 cups organic, full fat yogurt, divided
  • 1 green chili pepper or to taste, remove seeds and roughly chopp
  • 2 tbsp. freshly grated ginger
  • 2 tbsp. fresh lime juice
  • 1 tbsp. raw honey
  • 1 tsp. GF ground cardamom
  • 1 tsp. sea salt or to taste
  • 1 tsp. GF garam marsala
  • ½ tsp. GF ground turmeric
  • ½ tsp. GF ground nutmeg
  • ½ tsp. GF freshly ground black pepper
  • 8 large, organic, bone-in skinless chicken thighs
  • 2 tbsp. coconut oil or ghee (clarified butter)
  • 1 large yellow onion, finely chopped
  • 1 tsp. GF cumin seeds
  • ½ cup water


  1. Place first thirteen ingredients using only 1 cup of yogurt into a food processor or blender and process until you create a thick paste
  2. With a fork prick the chicken few times and then rub in the paste, cover and refrigerate for minimum four hours or for best results overnight
  3. Heat coconut oil in a large saucepan and then add onions, sauté for five minutes over medium heat, and then stir in cumin seeds. Give it a good stir.
  4. Add the chicken and sear on both sides, about two minutes per side
  5. Add ½ cup of water in the remaining paste and pour over the chicken
  6. Cover and cook on low heat for 15 – 20 minutes or until chicken is fully cooked
  7. Turn off the heat and stir in 1 cup of yogurt. Enjoy!
Recipe source: onlyglutenfreerecipes