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Padhimmgpan Chicken Recipe

Name: Malaya Kitchen Asian Fusions Padhimmgpan Chicken Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cups plain yogurt (preferably full fat); 3 tsp garlic, minced; 1 tbs fresh ginger, grated; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp turmeric; 1 tsp paprika (or Kashmiri chili powder for color); 1 tsp salt; 0.5 tsp freshly ground black pepper; 1 tbs lemon juice; 1 tbs vegetable oil (for marinade); 2 tbs unsalted butter; 1 tbs vegetable oil (or ghee); 1 medium onion, finely chopped; 2 tsp garlic, minced; 1 tsp fresh ginger, grated; 2 tbs tomato paste; 14 oz canned crushed tomatoes; 0.5 tsp ground cumin; 1 tsp garam masala; 0.5 tsp ground coriander; 0.5 tsp sugar (optional, to balance acidity); 0.5 cups heavy cream or coconut cream; 2 tbs fresh cilantro, chopped; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 4 pieces lemon wedges; 1 tbs extra cilantro; 4 servings steamed basmati rice or naan

Inspired by Malaya Kitchen Asian Fusion

Time1h 30m

Serves4

Make Padhimmgpan Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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For the marinade

1 lb boneless skinless chicken thighs

1/2 cups plain yogurt (preferably full fat)

3 tsp Garlic, minced

1 tbs Fresh ginger, grated

1 tsp Ground coriander

1 tsp Ground cumin

1/2 tsp turmeric

1 tsp paprika (or Kashmiri chili powder for color)

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

1 tbs ReaLemon lemon juice

1 tbs vegetable oil (for marinade)

For the sauce and finishing

2 tbs Unsalted butter

1 tbs vegetable oil (or ghee)

1 medium onion, finely chopped

2 tsp Garlic, minced

1 tsp Fresh ginger, grated

2 tbs tomato paste

14 oz canned crushed tomatoes

1/2 tsp Ground cumin

1 tsp Garam masala

1/2 tsp Ground coriander

1/2 tsp sugar (optional, to balance acidity)

1/2 cups heavy cream or coconut cream

2 tbs Fresh cilantro, chopped

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Optional garnish and serve

4 pieces lemon wedges

1 tbs extra cilantro

4 servings steamed basmati rice or naan

Method

Marinating the chicken

prepare and marinate

Trim excess fat from the chicken thighs and cut into 1.5–2 inch pieces. In a large bowl combine yogurt, minced garlic (3 tsp), grated ginger (1 tbs), ground coriander (1 tsp), ground cumin (1 tsp), turmeric (1/2 tsp), paprika (1 tsp), salt (1 tsp), black pepper (1/2 tsp), lemon juice (1 tbs) and 1 tablespoon vegetable oil. Stir until smooth. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate at least 1 hour, preferably 3–4 hours or up to overnight for best flavor.

Cooking the chicken

brown the marinated chicken

Heat a large skillet or heavy-bottomed pan over medium-high heat. Add 1 tablespoon oil. Remove chicken from the marinade, letting excess drip off (reserve marinade). Place pieces in the hot pan in a single layer without crowding. Brown on each side for 2–3 minutes until golden but not fully cooked through. Work in batches if needed. Transfer browned pieces to a plate.

Make the sauce

sauté aromatics

Reduce heat to medium and add butter (2 tbs) to the same pan along with 1 tablespoon oil if pan is dry. Add the finely chopped onion and cook, stirring occasionally, until soft and lightly golden, about 6–8 minutes. Add the remaining minced garlic (2 tsp) and grated ginger (1 tsp) and sauté 30–60 seconds until fragrant.

build the tomato base

Stir in the tomato paste (2 tbs) and cook 1–2 minutes to remove raw flavor. Add crushed tomatoes (14 oz), ground cumin (1/2 tsp), garam masala (1 tsp), ground coriander (1/2 tsp) and sugar (1/2 tsp). Mix well, scraping up any browned bits from the pan. Bring the sauce to a gentle simmer; let simmer 8–10 minutes to thicken slightly and develop flavor.

finish the sauce and combine

If you reserved marinade, whisk it briefly and add 2–3 tablespoons into the simmering sauce to enrich it (optional). Return the browned chicken pieces and any juices to the pan, submerging them in the sauce. Cover and simmer on low for 8–10 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C). Stir occasionally so sauce coats the pieces.

cream and season

Stir in the heavy cream (1/2 cup) and simmer uncovered 2–3 minutes to heat through; this will mellow acidity and create a silky texture. Taste and adjust salt (add up to 1/2 tsp more if needed) and pepper (1/4 tsp). Sprinkle chopped cilantro (2 tbs) and remove from heat.

Serve

Spoon the Padhimmgpan Chicken into a serving dish. Garnish with extra cilantro and lemon wedges. Serve hot with steamed basmati rice or warm naan. Leftovers keep well refrigerated for 3 days and reheat gently on the stove or in the microwave.