Pairs well with Thecha Chicken
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 8mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Thecha Chicken
(2.5)
360.2K views • 18d ago
541
A spicy and flavorful chicken curry featuring a unique thecha chutney made from roasted green chillies, garlic, peanuts, and coriander. This dish balances heat with the sweetness of onions and the tang of curd, perfect to enjoy with roti or bhakri.
00:25:00 total
Serves 3
medium
Main Various
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🧂
🍋
🍫
🌶️
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👅
Ingredients
- Chicken legs - 1 kg (For marination)
- Salt - to taste (For marination and cooking)
- Lemon juice - 2 tsp (For marination)
- Green chillies (less spicy) - 12-15 no. (For thecha and frying)
- Garlic cloves - 5-6 no. + 2 no. (for frying) (For thecha and frying)
- Roasted peanuts - 1/4 cup (For thecha)
- Fresh coriander leaves - 1 cup roughly chopped + 2 tbsp chopped + coriander sprig for garnish (For thecha, cooking, and garnish)
- Oil - 3-4 tbsp + 1 tsp (for frying) (For cooking and frying)
- Cumin seeds - 1 tsp (For tempering)
- Cloves - 2 no. (For tempering)
- Bay leaf - 1 no. (For tempering)
- Onions - 3 medium, chopped (For cooking)
- Curd (beaten) - 3-4 tbsp (Added during cooking to balance spiciness)
- Water - 1/2 cup (Added during cooking)
Instructions
- Marinate Chicken: In a bowl, add chicken legs, salt to taste, and lemon juice. Mix well and keep aside to marinate for a while.
- Prepare Thecha: Dry roast green chillies and garlic in a pan on medium flame for 4-5 minutes. Transfer to a bowl and add roasted peanuts, fresh coriander leaves, and salt to taste. Grind into a coarse paste using a mortar pestle or mixer grinder. Set aside.
- Cook Thecha Chicken: Heat oil in a handi or pan. Add cumin seeds, cloves, and bay leaf. Once fragrant, add chopped onions and sauté until translucent. Add the marinated chicken and prepared thecha paste. Cook on medium flame for 12-15 minutes.
- Add Curd and Water: Add beaten curd, salt to taste, and water. Mix well and cook for another 5 minutes until the chicken is cooked through and gravy thickens.
- Finish and Garnish: Add chopped fresh coriander leaves and mix well. Transfer to a serving dish and garnish with coriander sprig, fried garlic, and green chillies.
- Prepare Frying Garnish: In a separate pan, heat oil and fry garlic halves and green chillies until golden. Keep aside for garnish.
