Bring bold Indian flavours to your kitchen with delicious Spice Box Chicken, made effortlessly using the Hamilton Beach Professional Juicer Mixer Grinder. Blend fresh spices and ingredients with ease to create a flavour-packed homemade favourite.
Kitchen Hero: Professional Juicer Mixer Grinder
Ingredients
- 50g fat green mild chilli (about 3 large ones)
- 3large garlic cloves
- 5cm piece of fresh root ginger
- a bunch of fresh coriander
- 200g carton of full-fat Greek yogurt
- 2medium onions
-
8medium bone-in chicken thighs (total weight about 800g-1kg/1lb 12oz-2lb 4oz)
- 2 tbsp groundnut or corn oil
- 2 tsp fennel seed
- 1 tsp cumin seeds
- a good knob of butter
- Chilli-ginger garnish to serve
Method
- Make the Chilli-Ginger Garnish - Prepare the chilli-ginger garnish before starting the chicken.
- Prepare the Chilli-Ginger Paste - Cut the green chillies lengthways and remove the seeds. Roughly chop the chillies, garlic and ginger, then add them to the Hamilton Beach Professional Juicer Mixer Grinder.
- Blend the Spice Mixture - Add the coriander leaves and yogurt to the Hamilton Beach Professional Juicer Mixer Grinder. Blend until smooth and creamy, stopping to scrape down the sides if needed. Set the mixture aside.
- Prepare the Chicken - Peel, halve and thinly slice the onions. Remove the skin from the chicken thighs. Heat the oil in a sauté pan over medium heat, then add the fennel and cumin seeds and cook for 10–20 seconds until fragrant.
- Cook the Onions - Add the butter and sliced onions to the pan. Reduce the heat slightly and cook for around 10 minutes until the onions are soft and golden.
- Brown the Chicken - Push the onions to one side and add the chicken thighs. Increase the heat and fry for 15–20 minutes, turning halfway, until golden brown on both sides.
- Add the Blended Spice Mixture - Gradually stir the blended yogurt and spice mixture into the pan, adding a little at a time until absorbed. Add 150ml cold water to the Hamilton Beach Professional Juicer Mixer Grinder to blend up any remaining mixture, then pour it into the pan.
- Simmer and Serve - Season with salt, bring to a bubble, then reduce the heat and cover. Simmer for 30–35 minutes until the chicken is tender and cooked through. Garnish with chopped coriander stems and chilli before serving.