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Garam Masala Chicken Thighs

Savory Garam Masala Chicken Thighs in Creamy Goodness

Enjoy Garam Masala Chicken Thighs cooked in a creamy sauce, perfect for cozy family dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, Skin-on Chicken Thighs Substitute with boneless, skinless thighs but reduce baking time to 10-12 minutes.
  • 1 teaspoon Kosher Salt Regular salt can be used as a substitute.
  • 1 teaspoon Freshly Ground Black Pepper Use white pepper if preferred.
For the Sauce
  • 2 tablespoons Garam Masala Use fresh, high-quality garam masala for best results.
  • 2 tablespoons Olive Oil or Ghee Alternative: butter for a richer taste.
  • 3 cloves Garlic Cloves Always stick with fresh garlic and avoid garlic powder.
  • 1 small Yellow Onion Shallots can serve as an alternative.
  • 1 cup Chicken Broth or Stock Vegetable broth works for a lighter option.
  • 1 cup Plain Full-Fat Yogurt or Heavy Cream Non-dairy yogurt can be substituted for a dairy-free version.
  • 2 tablespoons Fresh Lemon Juice Lime juice can be used as an alternative.
  • 1/4 cup Fresh Cilantro For garnish; parsley is a good substitute.

Equipment

  • oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Begin by patting the bone-in, skin-on chicken thighs dry with a paper towel. Season the thighs generously with garam masala, kosher salt, and freshly ground black pepper. Let them rest for about 15-20 minutes.
  2. Preheat your oven to 375°F (190°C) while you heat olive oil or ghee in a large oven-safe skillet over medium heat. Once hot, place the chicken thighs skin-side down, searing for 6-8 minutes until golden. Flip and cook for an additional 2-3 minutes, then remove and set aside.
  3. Reduce the heat to medium-low and add the chopped yellow onion. Sauté for 4-5 minutes until soft. Stir in minced garlic and an extra sprinkle of garam masala, cooking until fragrant, about 1 minute.
  4. Pour in chicken broth, scraping the skillet to release browned bits. Bring to a gentle simmer for a couple of minutes. Stir in yogurt or cream and fresh lemon juice, mixing until well combined.
  5. Return the chicken thighs to the skillet, nestling into the sauce. Spoon sauce over the top and bake for 15-20 minutes until chicken reaches 165°F (74°C).
  6. Once baked, allow to rest for about 5 minutes. Garnish with freshly chopped cilantro and serve hot, alongside basmati rice or naan.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 8gProtein: 25gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 100mgSodium: 700mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize this dish by adding vegetables like spinach or peas, or even switching up the protein with chicken breasts or drumsticks.

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