This is a fabulous recipe with lots of flavor for chicken thighs. I like serving it with rice and an easy vegetable, like sauteed greens.
Indian Dry Rub Chicken
adapted from Maya Adam
8-10 boneless skinless chicken thighs
2 tsp ground coriander
1.5 tsp cumin
1 tsp chili powder (mild)
1/2 tsp dry mustard powder
Less then 1 tsp salt
1/2 tsp ground turmeric
juice of 1 small lemon
2 tsp fresh ginger
2 cloves fresh garlic
1 green serrano chili
1/2 tsp sugar
3 tbsp olive oil for searing
cilantro for garnish (optional)
Place chicken thighs in a large mixing bowl. Add in ground coriander, chili powder, cumin, dry mustard powder, ground turmeric, salt, sugar, and lemon juice.
Use a garlic press on the cloves of garlic (or just mince finely), adding them to the bowl of chicken. Use garlic press on a small knob of ginger (or grate or mince it finely) and add it to the bowl. Lastly, use the garlic press on the serrano chile (or mince it finely) and add to the bowl.
Mix everything together with your hands to evenly distribute all the spices. Cover and let it sit in the refrigerator for a few hours, or up to 24 hours.
Heat up a skillet on medium-high, add olive oil and lay the chicken on the pan in a single layer (may need to do several batches). Cook until the chicken is golden brown, and then flip over. Cook this side until golden brown. Test if it is done by cutting into one to make sure there is no pink meat. If chicken is browning too fast, turn down the heat. Serve with rice and vegetables.