Chicken with chilli, mint and apple marinade

Delicious chicken marinated in a mixture of cilantro, mint , chillis and apple!

Recipe Details

Servings: 6

Recipe Category: Dinner

Difficulty Level: Medium

Cooking Times 60 minutes

After experimenting with various ingredients, I landed with the winning combination of spicy chili, a tangy granny smith apple, fresh cilantro, and mint.

The tanginess of the granny smith provides a refreshing change and lightness to this chicken curry.

You can use the instapot to cook even frozen chicken thigh meat! The perfect gourmet-style meal even on a weeknight!

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What you’ll need

Marinade

1 granny apple cut into 1/8ths

1/2 cup of mint leaves

1 cup cilantro

4 green chillis

1 tsp crushed garlic

1 tsp crushed ginger

1 cup yogurt

1/4 cup avocado oil

1/2 lime juiced (roughly 1 tbsp lime juice)

2 tsp salt

2 lbs chicken thigh (cut into 2-inch cubes)

Curry

1/2 medium onion sliced

1 tsp garam masala

1 tsp coriander powder

1 tsp cumin powder

1 tsp crushed garlic

1 tsp crushed ginger

1 tsp fenugreek seeds

1/4 cup avocado oil

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• Add the apple, salt, mint leaves, cilantro, green chillis, garlic, ginger, oil, lime juice into a food processor or blender and blend into a smooth paste

• Add in the chicken pieces (even if they are frozen) and the yogurt.

• Give the mixture a good stir, making sure all the chicken pieces are coated with the marinade

• Marinate for a least 30 minutes (preferably overnight if you can spare the time!)

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• Turn the instapot on saute mode

• Add in 1/4 cup oil into instapot

• Brown the onions

• Add in garlic, ginger and fry for another minute

• Add in fenugreek seeds

• Fry for 2 minutes

• Add in the coriander, cumin, and garam masala powder

• Fry for 1 minute

• Add in the chicken with marinade

• Add on the lid and put pressure cooker mode on for 10 minutes if the chicken is still frozen, or 8 minutes if the chicken is thawed

• After chicken is cooked, make sure there are no more than 2 cups of liquid

• If there is more liquid, put the instapot on saute mode and cook down till there are 2 cups of liquid left

• Garnish with cilantro

• Serve with naan