Pahadi Chicken – Gluten Free

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Average Rating: 4.5 | Rated By: 17 users

This Pahadi Chicken dish is an aromatic Indian chicken dish. This is a modern version sometimes called Pahari chicken simplified, but still keeping the stunning flavours. The term pahadi originates from pahad meaning mountain. Food in India is made with many spices and varies depending on the region. This chicken recipe is truly outstanding, not your typical curry recipe. 

♥ Why is pahadi chicken so flavourful?

This Indian recipe is all about the marinade. The chicken is marinated in a thick spiced yogurt paste. The paste is made with a number of spices, fresh herbs such as cilantro and mint and yogurt. If you have the time, it is best to marinate the chicken overnight. But, if you are short on time you can marinate the chicken for two hours before cooking. The chicken is then cooked in the sauce it was marinated in. I can’t tell you how delicious the aromatic sauce is. I know, there is a number of ingredients in this pahadi chicken recipe. However, don’t let that scare you. It is mostly spices and herbs. The recipe itself is super easy. If you like Indian spices you will love this pahadi chicken dish.

This warming Indian chicken dish goes especially well with simple Indian lemon rice.


  • 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
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  • Place first thirteen ingredients (cilantro to black pepper) and one cup of yogurt into a food processor or blender and blend until you create a thick paste
  • Using a fork prick the chicken and then rub in the paste. Cover and refrigerate for two hours or for best results overnight
  • Using a large saucepan saute onions in coconut oil until soft, then stir in cumin seeds.
  • Add the chicken shaking of some of the yogurt paste and sear on both sides
  • Whisk ½ cup of water with the remaining paste and pour over the chicken
  • Cover and cook over low heat for 15 – 20 minutes or until chicken is fully cooked
  • Remove from the heat and stir in 1 cup of yogurt. Enjoy!
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