Thread: Indian Spiced Chicken

Indian Spiced Chicken

This is a mildly spiced curry. Feel free to add more cayenne to taste, or more garam masala. To save a little money, just buy chicken thighs, rip off the skin and fat, and carefully remove the bone. I also “butterfly” them a little to get them an even thickness. You could pound them thinner as well. Thighs taste better, and are less dry, than chicken breasts. That’s right! You can also substitute chicken breasts for the thighs. Cut them in half lengthwise.


Ingredients


2 tablespoons chopped fresh ginger
2 1/2 teaspoons garam masala or red curry powder
3 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon cayenne pepper, or more to taste
1 cup plain yogurt
8 small boneless, skinless chicken thighs (about 1 1/2 pounds)
1 tablespoon vegetable oil
1 large onion, thinly sliced
2 tomatoes, chopped
1/4 cup fresh cilantro, optional for garnish
cooked rice, optional for serving
Naan, optional for serving


Instructions


In a small bowl, combine the ginger, garam masala, garlic, salt, and cayenne. In a larger bowl, mix 1 tablespoon of the seasoning with half of the yogurt. Add the chicken to the yogurt mixture, tossing to coat.


Heat oil in a large cast iron skillet over medium high heat. Brown chicken, in batches, for about 5 minutes per side (it will not be cooked through). Set chicken aside on a plate.


Reduce heat to medium and cook the onion until it begins to soften, about 5 minutes. Sprinkle with the remaining spice mixture. Stir in the tomatoes and remaining yogurt. Reduce heat to a simmer, return chicken and any accumulated juices, cover, and cook until chicken is cooked through, about 5 to 10 minutes (chicken should reach an internal temperature of 165 degrees F). The chicken should also produce some liquid. If it does not you can add more yogurt or water so as not to dry up and burn.


Serve with rice and naan bread as desired.


Serves 4.