This dish is insanely delicious. I LOVED it!! It’s no wonder it made it onto “The 20 Most Popular Recipes of 2014” list in the New York Times. It is so flavorful and amazing that it deserves to be served to my foodie friends at the First Fiesta Friday Anniversary Party at The Novice Gardener!! (Part 2) (Such a big fiesta needs to be celebrated over 2 weeks!) Woo hoo! 🙂
I served this luxuriously saucy chicken over brown Basmati rice with roasted broccoli on the side; we ate the leftovers with sautéed spinach on the side. There was enough sauce to douse the veggies too- fabulous!! This recipe was adapted from The New York Times, contributed by Sam Sifton, adapted from Amandeep of Attica in Melbourne, Australia. I adapted the recipe by using boneless skinless chicken thighs. Dinner party worthy!
Time: 1 hour 15 minutes, plus marinating overnight
Yield: 6 to 8 servings
- 1 ½ cups full-fat Greek yogurt
- 2 tablespoons lemon juice
- 1 ½ tablespoons ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 3 pounds boneless skinless chicken thighs
- ¼ pound unsalted butter
- 4 teaspoons neutral oil, like vegetable or canola oil
- 2 medium-size yellow onions, peeled and diced
- 4 cloves garlic, peeled and minced
- 3 tablespoons fresh ginger, peeled and grated or finely diced
- 1 tablespoon cumin seeds
- 1 cinnamon stick
- 2 medium-size tomatoes, diced
- 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
- Kosher salt, to taste
- ⅔ cup chicken stock
- 1 ½ cups cream
- 1 ½ teaspoons tomato paste
- 3 tablespoons ground almonds, or finely chopped almonds
- ½ bunch cilantro leaves, stems removed
- brown Basmati rice, for serving
- Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
- In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent.
- Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
- Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
- Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
- Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
- Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.
One Year Ago:
Two Years Ago:
Other NY Times Top 2014 Dishes on thebrookcook:
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
- Heat a large skillet over medium-high to high heat. Add 2 tablespoons ghee or vegetable oil.
- Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
- 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.
- Add spices and cook for 30 seconds.
- 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.
- When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.
One Year Ago:
Two Years Ago:
Posted in Chicken (Poultry), Recipes
Tags: boneless skinless chicken thighs, chicken, chicken thighs, dinner, garam masala, ghee, Indian, jalapeño, Mad Hungry, one-pot, tomatoes
This is an Indian-spiced comfort food stew- perfect for a warm meal on a cold night. As it cooked for HOURS, it was very important to skim the surface– I couldn’t believe how much fat I was able to skim despite using skinless meat! This recipe was adapted from Bon Appétit. I substituted boneless, skinless, chicken thighs for chicken legs and half & half for heavy cream. We ate it over brown basmati rice with naan on the side. It wasn’t spicy enough for us to need plain yogurt. 🙂 It would have been a lovely garnish though. Nice.
Yield: Serves 6 to 8
- 3 tablespoons ghee (clarified butter) or vegetable oil
- 6 chicken legs (drumsticks with thighs; about 3 lb.) or 15 boneless, skinless, chicken thighs
- Kosher salt and freshly ground black pepper
- 1 medium onion, finely chopped
- 4 cloves garlic finely grated
- 2 tablespoons finely grated peeled ginger
- 2 tablespoons tomato paste
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- ½ teaspoon ground coriander
- ¾ teaspoon cayenne pepper
- ¾ teaspoon ground cardamom
- 8 cups low-sodium chicken broth
- ¾ cup canned tomato purée
- ½ cup heavy cream or half & half
- 1 pound small Yukon Gold potatoes, sliced ¼” thick (I used a mandolin)
- Plain yogurt, torn fresh mint, and naan, flatbread, and/or cooked rice (for serving)
Heat ghee in a large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down, until golden brown (do not turn), 8–10 minutes for chicken legs, 5-6 minutes for boneless, skinless, chicken thighs. Transfer to a plate.
Add onion, garlic, and ginger to pot and cook, stirring occasionally, until onion is very soft and golden brown, 8–10 minutes. Add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, and cardamom and cook, stirring often, until tomato paste is beginning to darken, about 4 minutes.
Add chicken, broth, tomato purée, and cream to pot; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, skimming occasionally, until chicken is almost falling off the bone and liquid is slightly thickened, 1½–2 hours.
Add potatoes to pot and cook, partially covered, until potatoes are fork-tender, chicken is falling off the bone, and liquid is thick enough to coat a spoon, 30–45 minutes. Remove skin and bones from chicken, if desired, and return meat to pot; season stew with salt and pepper.
Divide stew among bowls, top with yogurt and mint, and serve with naan, flatbread, or rice.
DO AHEAD: Stew can be made 3 days ahead. Let cool; cover and chill.
One Year Ago:
Posted in Chicken (Poultry), Recipes, Soups, Stews, & Chowders
Tags: cardamom, chicken thighs, curry, dinner, garam masala, ginger, Indian, potatoes, stew, turmeric