Pahadi Chicken – Gluten Free

This is a modern version of Indian pahadi (Pahari) chicken. The term pahadi originates from pahad meaning mountain. Food in India varies depending on the region. This chicken recipe is truly outstanding, not your typical curry recipe. Serve with one of our rice dishes.


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


Place first thirteen ingredients into a food processor or blender and process until you create a thick paste
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
Heat coconut oil in a large saucepan and then add onions, sauté for five minutes on medium heat, and then stir in cumin seeds. Give it a good stir.
Add the chicken and sear on both sides, about two minutes each side
Add ½ cup of water in the remaining paste and pour over the chicken
Cover and cook on low heat for 15 – 20 minutes or until chicken is fully cooked
Turn off the heat and stir in 1 cup of yogurt. Enjoy!

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