Indian-Spiced Chicken

I may need this cookbook!! (I’ve also tried the German Apple Cake & Busy Day Chocolate Cake from this book- both absolutely wonderful!!) In this dish, chicken thighs are braised in a delicious and spicy tomato sauce. We ate it with Butternut Squash Basmati Rice (the inspiration for the meal), warm naan, and sautéed kale & chard (with CSA leeks & garlic). A WONDERFUL hearty feast on a cold and rainy day!!

This recipe was adapted from Mad Hungry by Lucinda Scala Quinn, via Martha Stewart Living. I used ghee instead of vegetable oil, increased the amount of garlic, and used a jalapeño.

Angie of The Novice Gardener asked for Indian food, so I am bringing this one to Fiesta Friday #41 this week! Enjoy!

• 2 tablespoons vegetable oil or ghee
• 10-12 boneless, skinless chicken thighs
• coarse salt and freshly ground black pepper
• one small onion, chopped
• 6 cloves of garlic, minced
• 1-inch piece fresh ginger, peeled and finely grated
• 1 small green chile (I used a jalapeño)
• 1 tablespoon cumin
• 1/4 teaspoon cayenne
• 2 tablespoons garam masala
• 1 28-ounce can pureed tomatoes
• 1/2 cup water
• 1/4 cup heavy cream

1. Heat a large skillet over medium-high to high heat. Add 2 tablespoons ghee or vegetable oil.
2. Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
3. Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes.
4. Add spices and cook for 30 seconds.
5. Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
6. When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.

One Year Ago:

• Makhani Dal (Butter Dal), Mogul-Style

Two Years Ago:

• Chicken Parm Meatballs

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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