Chicken Choila (Soy-Free)

Ingredients

• about 680 g Chicken thighs
• 4 cloves Garlic
• 2.54 cm Ginger
• 2 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 2 tbsp Lemon juice
• 2 tbsp Mustard oil
• 1 tsp Salt
• 2 cups Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 680 g chicken thighs, 4 cloves of garlic (minced), 2.54 cm of ginger (minced), 2 tsp red chili powder, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, 2 tbsp lemon juice, 2 tbsp mustard oil, and 1 tsp salt. Mix everything together thoroughly to ensure the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
2. 2While the chicken is marinating, prepare the rice according to your preferred method. Set aside.
3. 3Preheat your grill to medium-high heat (around about 205°C or 200°C) or heat a large skillet over medium-high heat. If using a skillet, add a small amount of mustard oil to coat the bottom.
4. 4Place the marinated chicken thighs on the preheated grill or in the hot skillet. Cook for 6-8 minutes per side, or until the chicken is cooked through and has developed a slight char. The internal temperature should reach 74°C.
5. 5While the chicken is cooking, in a separate small pan, heat a small amount of mustard oil over medium heat (around 148.9°C or 150°C). Add 1 clove of garlic (finely chopped) and 0.635 cm of ginger (finely chopped) and sauté for about 1 minute until fragrant, being careful not to burn them.
6. 6Once the chicken is cooked, transfer it to the small pan with the sautéed garlic and ginger. Toss the chicken to coat it evenly with the garlic and ginger mixture.
7. 7Serve the Chicken Choila hot alongside the prepared 2 cups of rice.

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