Punjabi · beginner
Amritsari Ajwain-Spiced Chicken Thighs
Crispy-edged chicken thighs coated in a vibrant marinate of carom seeds, tart pomegranate powder, yogurt, and golden spices.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Score surface of chicken thighs lightly with diagonal cuts to let spice mixture penetrate deeply.
- 02
In a medium mixing bowl, whisk together yogurt, carom seeds, pomegranate seed powder, red chili powder, turmeric, salt, and lemon juice into a thick paste.
- 03
Coat chicken thighs thoroughly with marinade and allow to rest for 15 minutes at room temperature.
- 04
Heat mustard oil in a heavy cast-iron skillet over medium-high heat until hot.
- 05
Place marinaded chicken in skillet and pan-sear for 6-7 minutes per side until deeply charred and internal temperature reaches 165°F (74°C).
- 06
Transfer chicken to a board, rest for 3 minutes, then serve hot with extra lemon wedges.
A LITTLE KITCHEN KNOW-HOW
Tawa Sear
Pan-searing marinated proteins on a dry hot surface to achieve intense caramelization similar to traditional tandoori cooking.
Notes from the kitchen
- Carom seeds (ajwain) lend a distinct herbal thyme-like aroma signature to traditional Amritsari grilled specialties.
- Original home-cooking adaptation inspired by Punjabi; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
