Chicken Choila (Gluten-Free)

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1 medium Red onion
• 2 tbsp Ginger-garlic paste
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1-2 tsp Chili powder
• 2 tbsp Mustard oil
• 2 tbsp Lime juice
• 1/4 cup Fresh cilantro
• 1 tsp Salt

Instructions

1. 1In a medium bowl, combine the 1.5 lbs boneless, skinless chicken thighs, 2 tbsp ginger-garlic paste, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 1-2 tsp chili powder, and 1 tsp salt. Mix thoroughly until the chicken is evenly coated. Cover the bowl and place it in the refrigerator to marinate for at least 30 minutes.
2. 2Prepare your cooking surface: either preheat a grill to medium-high heat, aiming for 400-450°F (200-230°C), or heat a 12-inch skillet over medium-high heat on the stovetop.
3. 3Place the marinated chicken thighs directly onto the preheated grill grates or into the hot skillet. Cook for 6-8 minutes per side, until the chicken is cooked through and has developed a slightly charred exterior (if grilling) or is browned (if pan-frying). The internal temperature of the thickest part of the chicken should reach 165°F (74°C).
4. 4Once cooked, transfer the chicken to a clean cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, keeping the chicken moist and tender.
5. 5Cut the rested chicken into bite-sized pieces, approximately 1-inch cubes. Place all the chopped chicken into a clean bowl.
6. 6Finely chop the 1 medium red onion and add it to the bowl with the chicken. Add the 2 tbsp mustard oil and 2 tbsp lime juice. Chop the 1/4 cup fresh cilantro and add it to the bowl as well. Gently toss all the ingredients together until they are well combined.
7. 7Serve the Chicken Choila immediately. You may garnish with additional fresh cilantro if you wish.

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