Chicken Thecha - Spicy Indian Starter

Step 1: Marinate the Chicken

In a bowl, add the 250 grams of boneless chicken. Add 0.5 teaspoon of turmeric powder, 1 tablespoon of coriander powder, 1 tablespoon of garam masala, salt to taste, and the juice of half a lemon. Mix all ingredients thoroughly to coat the chicken. Set aside to marinate for 10 to 15 minutes.

Step 2: Prepare the Thecha Paste

In a blender, combine 10-12 cloves of garlic, 8-10 green chilies, salt to taste, and 1-2 tablespoons of oil. Blend until you achieve a coarse paste. This spicy chutney is now ready.

Step 3: Lightly Fry the Chicken

Heat 2-3 tablespoons of oil in a pan over medium heat. Once the oil is hot, add the marinated chicken pieces to the pan. Fry the chicken lightly until it is partially cooked and slightly browned on all sides.

Step 4: Add Onions

Add the thinly sliced medium onion to the pan with the chicken. Sauté the onions along with the chicken until they soften and become translucent. The onions will help balance the spiciness of the dish.

Step 5: Incorporate Thecha and Cook

Add 2-3 tablespoons of the prepared thecha paste to the chicken and onion mixture in the pan. Mix everything thoroughly, ensuring the chicken pieces are well coated with the spicy paste. Continue to cook for 3-4 minutes, allowing the flavors to meld and the thecha to cook through.

Step 6: Garnish and Serve

Taste the chicken thecha and adjust salt if necessary. Finally, sprinkle generously with fresh chopped coriander. The delicious and spicy chicken thecha is now ready to be served.

• Adjust the amount of green chilies in the thecha according to your spice preference.

• The extra thecha can be used as a spicy chutney with your meals.

• Slicing onions thinly helps them soften quickly and integrate well with the chicken.

• For a vegetarian option, paneer or tofu can be used instead of chicken.

• Add a pinch of roasted peanut powder to the thecha for an authentic Maharashtrian flavor.