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Indian-Spiced Chicken

Chicken thighs are braised in a rich, spicy tomato sauce for a hearty meal.

Indian-Spiced Chicken

Source: Mad Hungry, May 2011


  • 2 tablespoons vegetable oil
  • 12 boneless, skinless chicken thighs
  • Salt and pepper
  • Small onion, chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, peeled and finely grated
  • 1 small green chile
  • 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 high heat. Add 2 tablespoons 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. Add spices and cook for 30 seconds.

  4. 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.

  5. When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.


Reviews (2)

  • queenzookie 16 Feb, 2014

    My grade-school age kids wouldn't touch this, but I liked it a lot. I might use boneless skinless breasts in the future, and I might add a little more water - mine was pretty thick.

  • futerman 21 May, 2011

    My family LOVED, LOVED, LOVED this dish! Even my finicky 20-yr. old eater son

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