Pakistani Chicken Lahori [000703]

Ingredients:

1 kg chicken pieces (with bone, preferably legs and thighs)
1 cup plain yogurt
2 tablespoons ginger paste
2 tablespoons garlic paste
1 tablespoon red chili powder (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon cumin powder
Salt, to taste
1/4 cup oil (vegetable or canola oil)

Instructions:

In a mixing bowl, combine the plain yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, and salt. Mix well to form a marinade.

Make a few shallow cuts on the chicken pieces to help the marinade penetrate.

Coat the chicken pieces with the marinade, making sure they are evenly covered. You can use your hands to massage the marinade into the chicken for better flavor absorption.

Cover the bowl with plastic wrap and refrigerate the chicken for at least 2-3 hours, or preferably overnight, to marinate.

In a large skillet or pan, heat the oil over medium heat.

Add the marinated chicken pieces to the skillet, allowing them to sear and brown on both sides. This should take about 8-10 minutes per side.

Once the chicken is nicely browned, reduce the heat to low, cover the skillet with a lid, and let the chicken cook for another 15-20 minutes or until it's fully cooked and tender. Make sure to turn the chicken pieces occasionally to prevent sticking or burning.

Once the chicken is cooked through, remove the lid and let any excess moisture evaporate, leaving behind a thick and flavorful coating.

Serve the Gluten-Free Pakistani Chicken Lahori hot with naan, rice, or your choice of side dish.

Enjoy the rich and aromatic flavors of this classic Pakistani dish that's gluten-free and easy to prepare!