Whole30 Kali Mirch Chicken
Elevate your Whole30 meal plan with this aromatic and flavorful Kali Mirch Chicken, a classic Indian-inspired dish packed with bold spices and vibrant ingredients! Featuring tender, marinated chicken thighs infused with coarsely crushed black peppercorns, ginger, garlic, and turmeric, this recipe celebrates wholesome, clean-eating principles without sacrificing taste. Coconut aminos provide a savory depth, while a drizzle of ghee ensures rich, buttery notes as the chicken bakes to perfection atop a bed of caramelized onions. The addition of fresh cilantro and a zesty hint of lemon juice rounds out the dish beautifully. Ready in just over an hour, this protein-packed meal is perfect for family dinners or meal prep, offering Whole30-compliance and irresistible flavors in every bite. Serve it alongside crisp roasted vegetables or cauliflower rice for a hearty and nourishing experience!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (skinless, bone-in)
- 2 tablespoons Black peppercorns
- 3 tablespoons Ghee
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 tablespoons Coconut aminos
- 2 tablespoons Lemon juice
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Himalayan pink salt
- 0.5 cup Fresh cilantro leaves
- 1 Onion
Instructions
Crush the black peppercorns coarsely in a mortar and pestle or using a spice grinder. Set aside.
In a large bowl, combine ginger paste, garlic paste, coconut aminos, lemon juice, cumin powder, coriander powder, turmeric powder, salt, and half of the crushed black peppercorns. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour, or overnight for better flavor.
Preheat your oven to 375°F (190°C).
Slice the onion thinly and scatter on the bottom of a baking dish. Arrange the marinated chicken thighs on top of the onion slices.
Melt the ghee in a small pan over medium heat, then drizzle over the chicken thighs.
Sprinkle the remaining crushed black peppercorns over the chicken.
Cover the baking dish with aluminum foil and bake for 25 minutes in the preheated oven.
Remove the foil and continue baking for an additional 20 minutes or until the chicken is fully cooked and the juices run clear.
Check the chicken for doneness. Once done, let it rest for 5 minutes, then garnish with fresh cilantro leaves before serving.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 11.3 g | ||
| Protein | 215.9 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2944 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
