Chicken Choila

Ingredients

• 1.5 tsp Timur
• 450 g Chicken Thigh
• 3.5 tbsp Mustard Oil
• 1.5 tsp Kosher Salt
• 0.5 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 2 tsp Kashmiri Chili Powder
• 4 pcs Garlic
• 20 g Ginger
• 2 pcs Green Chili
• 0.5 tsp Fenugreek Seeds
• 1 pcs Red Onion
• 15 g Cilantro
• 1 pcs Lime

Method

1. Pat {chicken_thigh} dry so it chars instead of steaming, then rub with {mustard_oil}, {kosher_salt}, {turmeric}, {cumin}, {coriander}, {kashmiri_chili_powder}, {timur}, {garlic}, and {ginger}. Let it sit until the surface looks glossy and well coated.
2. Thinly slice {red_onion} and {green_chili}, chop {cilantro}, and cut {lime} so the finish is sharp and fresh against the smoky meat.
3. Heat a grill pan or heavy skillet over high heat until faintly smoking. Cook {chicken_thigh} in a single layer without crowding, turning as needed, until deeply charred at the edges and an instant-read thermometer reaches safe doneness. Rest briefly so the juices settle.
4. Heat {mustard_oil} in a small pan over medium-high heat. Add {fenugreek_seeds} and cook until dark brown and nutty, just shy of burnt, then stir in {garlic}, {ginger}, {green_chili}, {kashmiri_chili_powder}, and a pinch of {kosher_salt} for a few moments until fragrant. Pull it off the heat before the spices scorch.
5. Cube the rested {chicken_thigh} while still warm, then toss with {red_onion}, {cilantro}, {timur}, and the hot tempered oil. Squeeze over {lime}, taste, and adjust with more {kosher_salt} so the finish is bright, pungent, and spicy.
6. Pile the {chicken_thigh} onto a plate and spoon over any spiced oil. Finish with a little more {cilantro} and serve immediately while the meat is warm and aromatic.