Feeling that craving for something fiery and fabulous? You’ve come to the right place! We’ve gathered 20 incredible spicy boneless chicken recipes straight from the heart of Indian cuisine—perfect for adding some exciting heat to your weeknight dinners. From quick curries to sizzling stir-fries, get ready to transform your kitchen into a flavor paradise. Let’s dive into these mouthwatering dishes that promise to spice up your life!
Butter Chicken
Understanding the magic of butter chicken begins with mastering its layers of flavor, from the aromatic spice blend to the velvety tomato-cream sauce that makes this Indian classic so universally beloved. You’ll create a restaurant-quality dish right in your own kitchen by following these methodical steps that build flavor systematically.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup plain whole-milk yogurt
– 2 tbsp freshly squeezed lemon juice
– 2 tsp garam masala, freshly ground
– 1 tsp vibrant turmeric powder
– 1 tsp Kashmiri red chili powder
– 3 tbsp unsalted butter, divided
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 1 (14.5 oz) can crushed tomatoes
– 1/2 cup heavy cream
– 1 tsp granulated sugar
– 1/4 cup chopped fresh cilantro
Instructions
1. Combine 1.5 lbs chicken pieces, 1 cup yogurt, 2 tbsp lemon juice, 2 tsp garam masala, 1 tsp turmeric, and 1 tsp chili powder in a large bowl.
2. Mix thoroughly until chicken is completely coated in marinade.
3. Cover the bowl and refrigerate for exactly 30 minutes to allow flavors to penetrate the chicken.
4. Melt 2 tbsp butter in a large skillet over medium heat until it foams and bubbles subside.
5. Add the marinated chicken to the hot skillet, arranging pieces in a single layer.
6. Cook chicken for 6-8 minutes, turning pieces halfway through, until golden brown on both sides.
7. Transfer partially cooked chicken to a clean plate using tongs.
8. Add remaining 1 tbsp butter to the same skillet and melt over medium heat.
9. Sauté 1 diced onion for 5-7 minutes until translucent and lightly golden around the edges.
10. Add 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 60 seconds until fragrant.
11. Pour in the entire can of crushed tomatoes and 1 tsp sugar, stirring to combine.
12. Simmer the tomato mixture uncovered for 10 minutes, stirring occasionally, until slightly thickened.
13. Return the browned chicken and any accumulated juices to the skillet.
14. Reduce heat to low and stir in 1/2 cup heavy cream until fully incorporated.
15. Cover the skillet and simmer gently for 15 minutes, allowing flavors to meld together.
16. Uncover and stir in 1/4 cup fresh cilantro just before serving.
Your butter chicken should have tender, juicy pieces of chicken swimming in a luxuriously smooth, orange-hued sauce that balances subtle heat with creamy richness. You’ll notice the chicken remains remarkably moist from the yogurt marinade while the sauce clings perfectly to each bite. Yellow rice makes an ideal companion for soaking up every last drop of this aromatic sauce, or try serving it with warm naan for a truly authentic experience.
Chicken Tikka Masala
Here’s a foolproof method for creating restaurant-quality Chicken Tikka Masala at home, breaking down each stage so even first-time cooks can achieve perfect results.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 cup plain whole-milk yogurt, creamy and tangy
– 2 tbsp freshly squeezed lemon juice, bright and acidic
– 4 garlic cloves, finely minced
– 1 tbsp freshly grated ginger root, aromatic and pungent
– 2 tsp garam masala, warm and fragrant
– 1 tsp smoked paprika, deep and earthy
– 1 tsp ground cumin, toasty and nutty
– 1/2 tsp cayenne pepper, fiery and vibrant
– 2 tbsp unsalted butter, rich and creamy
– 1 large yellow onion, finely diced
– 1 (15 oz) can crushed tomatoes, velvety and sweet
– 1 cup heavy cream, luxurious and smooth
– 1/4 cup fresh cilantro leaves, bright and herbaceous
– 1 tsp granulated sugar, to balance acidity
– 1 tsp kosher salt, for seasoning
Instructions
1. Combine 1 cup creamy yogurt, 2 tbsp bright lemon juice, 4 minced garlic cloves, 1 tbsp aromatic ginger, 2 tsp warm garam masala, 1 tsp earthy paprika, 1 tsp toasty cumin, 1/2 tsp fiery cayenne, and 1 tsp kosher salt in a large bowl.
2. Add 1.5 lbs cubed chicken thighs to the marinade, ensuring each piece is thoroughly coated.
3. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to allow flavors to penetrate the chicken deeply.
4. Preheat your oven to 425°F and line a baking sheet with aluminum foil.
5. Arrange marinated chicken pieces in a single layer on the prepared baking sheet, discarding excess marinade.
6. Bake chicken for 18-20 minutes until edges are slightly charred and internal temperature reaches 165°F.
7. Meanwhile, melt 2 tbsp rich butter in a large skillet over medium heat until foaming subsides.
8. Add 1 finely diced onion and cook for 8-10 minutes until translucent and golden brown, stirring frequently.
9. Stir in remaining minced garlic and ginger, cooking for 60 seconds until fragrant but not browned.
10. Pour in 15 oz velvety crushed tomatoes and 1 tsp granulated sugar, scraping any browned bits from the pan bottom.
11. Simmer the sauce uncovered for 12-15 minutes until thickened and darkened in color, stirring occasionally.
12. Reduce heat to low and slowly whisk in 1 cup luxurious heavy cream until fully incorporated.
13. Add baked chicken pieces to the sauce, simmering gently for 5 minutes to allow flavors to meld.
14. Stir in 1/4 cup bright cilantro leaves just before serving.
Creamy, aromatic, and deeply satisfying, this Chicken Tikka Masala features tender chicken in a luxuriously smooth sauce that clings perfectly to basmati rice. The gentle heat from the cayenne builds gradually while the cream provides a cooling counterpoint, creating a beautifully balanced dish that’s ideal for weeknight dinners or impressive enough for company. For an extra touch of elegance, garnish with additional fresh cilantro and serve with warm naan bread for dipping into every last bit of sauce.
Chicken Chettinad
Genuinely flavorful and aromatic, Chicken Chettinad is a classic South Indian curry that brings warmth and complexity to your table. This step-by-step guide will walk you through creating this richly spiced dish with confidence, perfect for both weeknight dinners and special occasions. Get ready to fill your kitchen with incredible aromas as we build layers of flavor from scratch.
Ingredients
– 2 lbs bone-in chicken thighs with skin
– 3 tablespoons coconut oil
– 2 large yellow onions, thinly sliced
– 4 plump garlic cloves, minced
– 1-inch piece of fresh ginger, grated
– 2 ripe tomatoes, chopped
– 2 teaspoons fennel seeds
– 1 teaspoon black peppercorns
– 4 dried Kashmiri red chilies
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1 cup thick coconut milk
– 1/4 cup chopped fresh cilantro
– 1 teaspoon salt
Instructions
1. Heat 3 tablespoons of coconut oil in a heavy-bottomed pot over medium heat until shimmering.
2. Add 2 teaspoons of fennel seeds, 1 teaspoon of black peppercorns, 4 dried Kashmiri red chilies, and 1 teaspoon of cumin seeds to the hot oil and toast for 45 seconds until fragrant.
3. Transfer the toasted spices to a spice grinder and pulse until you achieve a fine powder.
4. In the same pot, add 2 large thinly sliced yellow onions and sauté for 8-10 minutes until golden brown and caramelized.
5. Add 4 minced garlic cloves and 1-inch of grated fresh ginger to the onions and cook for 2 minutes until the raw aroma disappears.
6. Incorporate 2 chopped ripe tomatoes and cook for 5 minutes until they break down and form a thick paste.
7. Add the freshly ground spice mixture and 1/2 teaspoon of turmeric powder to the onion-tomato base, stirring constantly for 1 minute to bloom the spices.
8. Place 2 lbs of bone-in chicken thighs skin-side down in the pot and sear for 4 minutes until the skin is crispy and golden.
9. Flip the chicken pieces and cook for another 3 minutes to seal in the juices.
10. Pour in 1 cup of thick coconut milk and 1 teaspoon of salt, then bring the curry to a gentle simmer.
11. Reduce heat to low, cover the pot, and simmer for 25 minutes until the chicken is tender and cooked through.
12. Uncover the pot and simmer for an additional 5 minutes to slightly thicken the sauce.
13. Stir in 1/4 cup of chopped fresh cilantro just before serving.
Hearty and deeply satisfying, this Chicken Chettinad features tender chicken in a complex, aromatic gravy that’s both spicy and fragrant. The crispy chicken skin provides wonderful textural contrast against the creamy coconut sauce. Serve it over steamed basmati rice or with flaky parathas to soak up every bit of the flavorful curry.
Chicken Korma
Haven’t we all craved that perfect balance of creamy comfort and aromatic spices? Chicken Korma delivers exactly that—a gently simmered curry where tender chicken bathes in a luxuriously smooth, lightly spiced sauce. Let’s walk through creating this classic step by step, ensuring even first-timers achieve restaurant-quality results at home.
Ingredients
– 1.5 lbs skinless, boneless chicken thighs, cut into 1-inch chunks
– 1 cup plain whole-milk yogurt, creamy and well-stirred
– 1/2 cup raw cashews, soaked for 30 minutes
– 1 large yellow onion, thinly sliced
– 3 cloves fresh garlic, minced
– 1-inch piece of fresh ginger, peeled and grated
– 1/4 cup ghee or unsalted butter, rich and golden
– 1 cup heavy cream, chilled and velvety
– 2 tbsp garam masala, freshly ground and aromatic
– 1 tsp ground turmeric, vibrant yellow
– 1/2 tsp cayenne pepper, for a subtle kick
– 1 tsp fine sea salt
– 1/2 cup water, for adjusting consistency
– 2 tbsp fresh cilantro leaves, chopped for garnish
Instructions
1. Place the soaked cashews and 1/4 cup water into a blender, blending on high for 60 seconds until a completely smooth, thick paste forms.
2. Heat the rich ghee in a heavy-bottomed Dutch oven over medium heat until it shimmers, about 2 minutes.
3. Add the thinly sliced onion and cook for 8–10 minutes, stirring occasionally, until deeply golden brown and sweet.
4. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant but not browned.
5. Add the chicken chunks in a single layer, searing for 3–4 minutes until the exterior turns opaque white.
6. Sprinkle the garam masala, vibrant turmeric, cayenne, and fine sea salt over the chicken, stirring to coat every piece evenly.
7. Pour in the creamy yogurt, stirring constantly for 2 minutes to prevent curdling as it warms.
8. Add the cashew paste and 1/2 cup water, bringing the mixture to a gentle bubble before reducing heat to low.
9. Cover the pot and simmer for 25 minutes, until the chicken is fork-tender and cooked through.
10. Stir in the velvety heavy cream, heating for 3–4 minutes until the sauce is warmed through but not boiling.
11. Garnish with freshly chopped cilantro leaves just before serving. Velvety and aromatic, this korma cradles tender chicken in a sauce that’s nutty, subtly sweet, and luxuriously creamy. Serve it over fluffy basmati rice or with warm naan to scoop up every last bit of its golden goodness.
Chicken Vindaloo
Many home cooks shy away from Indian cuisine, thinking it requires complex techniques, but this simplified Chicken Vindaloo recipe breaks it down into manageable steps that build layers of flavor beautifully. Mastering this dish starts with proper ingredient preparation and patient cooking, transforming simple components into something extraordinary. Let’s walk through each stage together to create a vibrant, restaurant-quality meal in your own kitchen.
Ingredients
– 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
– 3 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 6 plump garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons vibrant red wine vinegar
– 1 tablespoon sweet paprika
– 1 teaspoon fiery cayenne pepper
– 1 teaspoon fragrant ground cumin
– 1/2 teaspoon warm ground cinnamon
– 1/4 teaspoon aromatic ground cloves
– 1 cup rich chicken broth
– 1 tablespoon golden brown sugar
– 1 teaspoon coarse kosher salt
– 1/4 cup fresh cilantro leaves, roughly chopped
Instructions
1. Pat the chicken chunks completely dry with paper towels to ensure proper browning.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the diced onion and cook, stirring frequently, until translucent and lightly golden, 6-8 minutes.
4. Stir in the minced garlic and grated ginger, cooking until fragrant, exactly 1 minute.
5. Add the chicken pieces in a single layer, working in batches if necessary to avoid crowding.
6. Sear the chicken until golden brown on all sides, about 3-4 minutes per side.
7. Pour in the red wine vinegar, scraping up any browned bits from the bottom of the pot.
8. Sprinkle the paprika, cayenne, cumin, cinnamon, and cloves directly over the chicken.
9. Toast the spices with the chicken for 30 seconds until deeply fragrant.
10. Pour in the chicken broth, then stir in the brown sugar and kosher salt.
11. Bring the mixture to a vigorous boil, then immediately reduce heat to low.
12. Cover the pot and simmer gently for 25 minutes, until chicken is tender and cooked through.
13. Remove the lid and continue simmering for 10 more minutes to slightly thicken the sauce.
14. Stir in the fresh cilantro just before serving.
During your final simmer, the sauce should coat the back of a spoon nicely, indicating perfect thickness. Deeply complex flavors develop as the vinegar mellows and spices meld together, creating that characteristic Vindaloo balance of tangy and spicy. Consider serving this over fluffy basmati rice to soak up every bit of the vibrant sauce, or with warm naan bread for dipping.
Chicken Do Pyaza
Just imagine walking into a kitchen filled with the aromatic scent of caramelizing onions and warming spices—that’s the magic of Chicken Do Pyaza. This classic Indian dish features chicken simmered with double the onions for incredible depth of flavor. Let’s walk through each step together to create this comforting meal.
Ingredients
- 2 lbs bone-in chicken thighs
- 4 cups thinly sliced yellow onions
- 3 tablespoons golden-hued vegetable oil
- 2 tablespoons freshly minced ginger
- 4 cloves aromatic garlic, finely chopped
- 2 teaspoons fragrant ground coriander
- 1 teaspoon warm ground cumin
- ½ teaspoon vibrant red chili powder
- ½ teaspoon earthy turmeric powder
- 1 cup rich, full-fat plain yogurt
- 2 tablespoons freshly chopped cilantro
- 1 teaspoon coarse kosher salt
Instructions
- Heat 3 tablespoons of golden-hued vegetable oil in a large Dutch oven over medium heat until it shimmers, about 2 minutes.
- Add 2 cups of thinly sliced yellow onions and cook for 8-10 minutes, stirring occasionally, until they turn translucent and soft.
- Stir in 2 tablespoons of freshly minced ginger and 4 cloves of finely chopped aromatic garlic, cooking for 1 minute until fragrant.
- Add 2 lbs of bone-in chicken thighs skin-side down and cook for 5 minutes until the skin turns golden brown. Tip: Don’t overcrowd the pan—work in batches if needed for even browning.
- Flip the chicken thighs and cook for another 4 minutes until lightly browned on the other side.
- Sprinkle in 2 teaspoons of fragrant ground coriander, 1 teaspoon of warm ground cumin, ½ teaspoon of vibrant red chili powder, and ½ teaspoon of earthy turmeric powder.
- Stir the spices with the chicken and onions for 30 seconds until well combined and aromatic.
- Add the remaining 2 cups of thinly sliced yellow onions and 1 teaspoon of coarse kosher salt, stirring to incorporate.
- Reduce heat to low and cover the Dutch oven, simmering for 25 minutes until the chicken reaches 165°F internally.
- Whisk 1 cup of rich, full-fat plain yogurt in a separate bowl until smooth. Tip: Bringing yogurt to room temperature prevents curdling when added to hot dishes.
- Stir the whisked yogurt into the chicken mixture until fully incorporated.
- Simmer uncovered for 8-10 minutes until the sauce thickens slightly and coats the back of a spoon.
- Sprinkle with 2 tablespoons of freshly chopped cilantro just before serving. Tip: Reserve some cilantro for garnish to add fresh color and flavor at the table.
Amazingly tender chicken falls right off the bone while the double onions create both a meltingly soft base and distinct sweet bites. The yogurt-based sauce carries warm spices that deepen overnight, making fantastic leftovers. Serve over fluffy basmati rice or with warm naan to soak up every bit of the fragrant sauce.
Chicken Kadai
Brimming with aromatic spices and tender chicken, this Chicken Kadai recipe brings the vibrant flavors of North Indian cuisine to your kitchen in a straightforward, approachable way. Just follow these methodical steps to create a restaurant-quality dish that will fill your home with incredible fragrance and deliver complex, layered flavors in every bite.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 3 tablespoons rich ghee or high-smoke point avocado oil
– 1 large yellow onion, finely diced
– 4 plump garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 large ripe tomatoes, pureed until smooth
– 2 tablespoons freshly ground kadai masala
– 1 teaspoon vibrant red chili powder
– 1/2 teaspoon warm ground turmeric
– 1/2 cup thick plain yogurt, at room temperature
– 1 large green bell pepper, cut into 1-inch squares
– 1/4 cup fresh cilantro leaves, roughly chopped
– 1 teaspoon coarse kosher salt
Instructions
1. Heat 2 tablespoons of rich ghee in a heavy-bottomed kadai or large skillet over medium-high heat until shimmering.
2. Add the finely diced yellow onion and sauté for 6-8 minutes until golden brown and fragrant, stirring frequently to prevent burning.
3. Stir in the minced garlic and freshly grated ginger, cooking for exactly 1 minute until the raw aroma disappears.
4. Add the pureed ripe tomatoes and cook for 8-10 minutes until the oil separates from the mixture and forms a visible layer around the edges.
5. Mix in the freshly ground kadai masala, vibrant red chili powder, warm ground turmeric, and coarse kosher salt, toasting the spices for 30 seconds to release their essential oils.
6. Add the cubed chicken thighs and cook for 5 minutes, turning pieces to coat evenly in the spice mixture.
7. Reduce heat to medium-low and stir in the room-temperature thick yogurt, mixing continuously for 2 minutes to prevent curdling.
8. Cover the kadai and simmer for 15 minutes until chicken is cooked through and tender when pierced with a fork.
9. Meanwhile, heat the remaining 1 tablespoon of ghee in a separate small pan over high heat.
10. Sauté the green bell pepper squares for 3-4 minutes until slightly charred but still crisp.
11. Stir the charred bell peppers into the chicken mixture and cook uncovered for 2 more minutes.
12. Garnish with roughly chopped fresh cilantro leaves and remove from heat.
Juicy chicken pieces bathed in a thick, aromatic gravy create an irresistible texture contrast with the slightly crisp peppers. The complex spice blend delivers warmth without overwhelming heat, making this dish perfect served over fluffy basmati rice or with warm, buttery naan for soaking up every last bit of the flavorful sauce.
Chicken Malai Curry
When you’re craving something creamy yet packed with flavor, this Chicken Malai Curry delivers restaurant-quality results right in your own kitchen. With its velvety sauce and tender chicken, this dish transforms simple ingredients into something truly special that will impress both family and guests alike.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 cup heavy cream, chilled and rich
– 1 large yellow onion, finely diced
– 4 garlic cloves, freshly minced
– 1-inch piece fresh ginger, grated
– 2 tbsp ghee, aromatic and clarified
– 1 tsp ground cumin, freshly toasted
– 1 tsp garam masala, fragrant and warm
– 1/2 tsp turmeric powder, vibrant yellow
– 1/4 tsp cayenne pepper, for gentle heat
– 1/2 cup plain whole milk yogurt, creamy and tangy
– 1/4 cup fresh cilantro leaves, chopped
– 1 tsp kosher salt, coarse
Instructions
1. Pat the chicken pieces completely dry with paper towels to ensure proper browning.
2. Heat the aromatic ghee in a large, heavy-bottomed pot over medium-high heat until shimmering.
3. Add the chicken pieces in a single layer, working in batches if necessary to avoid crowding.
4. Sear the chicken for 3-4 minutes per side until golden brown, then transfer to a clean plate.
5. Reduce heat to medium and add the finely diced onion to the same pot.
6. Sauté the onions for 8-10 minutes until they turn translucent and develop golden edges.
7. Add the freshly minced garlic and grated ginger, cooking for 1 minute until fragrant.
8. Sprinkle in the freshly toasted cumin, fragrant garam masala, vibrant turmeric, and cayenne pepper.
9. Toast the spices for 30 seconds while stirring constantly to release their essential oils.
10. Return the seared chicken and any accumulated juices back to the pot.
11. Stir in the creamy, tangy yogurt until the chicken is evenly coated.
12. Pour in the rich, chilled heavy cream and add the coarse kosher salt.
13. Bring the curry to a gentle simmer, then immediately reduce heat to low.
14. Cover the pot and simmer for 25 minutes, stirring occasionally to prevent sticking.
15. Uncover and cook for 5 more minutes to allow the sauce to thicken slightly.
16. Stir in the chopped fresh cilantro leaves just before serving.
Once plated, you’ll notice the sauce clings beautifully to each piece of chicken while remaining silky smooth. The gentle heat from the cayenne builds gradually against the creamy backdrop, making this curry perfect served over steamed basmati rice or with warm naan bread for dipping into every last bit of that luxurious sauce.
Chicken Methi
Whether you’re craving restaurant-style Indian food or looking to expand your weeknight dinner rotation, this Chicken Methi recipe delivers incredible flavor with approachable techniques. We’ll build layers of aromatic spices and fresh fenugreek to create a dish that’s both comforting and exciting for your palate.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 2 cups fresh fenugreek leaves, thoroughly washed and finely chopped
– 1 large yellow onion, finely diced
– 3 plump garlic cloves, minced
– 1-inch piece of fresh ginger, grated
– 1 cup plain whole-milk yogurt
– 2 tablespoons ghee
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 cup heavy cream
– 1 teaspoon garam masala
– 1 tablespoon fresh lemon juice
– 1/2 cup water
– Kosher salt to taste
Instructions
1. Heat 2 tablespoons of ghee in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add 1 teaspoon of cumin seeds and toast for 30 seconds until fragrant and slightly darkened.
3. Add 1 finely diced large yellow onion and cook for 8-10 minutes, stirring frequently, until golden brown and caramelized.
4. Stir in 3 minced garlic cloves and 1-inch of grated fresh ginger, cooking for 1 minute until raw aroma disappears.
5. Add 1.5 pounds of cubed chicken thighs and cook for 5 minutes, turning pieces until they turn opaque white on all sides.
6. Sprinkle in 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder, and 1/2 teaspoon red chili powder, stirring constantly for 1 minute to toast the spices.
7. Mix in 1 cup of plain whole-milk yogurt, stirring continuously for 2 minutes until well incorporated and the mixture thickens slightly.
8. Add 2 cups of finely chopped fresh fenugreek leaves and 1/2 cup of water, bringing the mixture to a gentle simmer.
9. Reduce heat to low, cover the pot, and simmer for 20 minutes until chicken is tender and easily pierced with a fork.
10. Stir in 1/4 cup of heavy cream and 1 teaspoon of garam masala, cooking uncovered for 3 minutes to allow the sauce to thicken.
11. Finish with 1 tablespoon of fresh lemon juice and adjust salt to your preference, stirring to combine.
Now your Chicken Methi is ready to enjoy! The finished dish boasts tender chicken pieces swimming in a creamy, emerald-green sauce with the distinct bittersweet notes of fenugreek balancing the warm spice blend. Nothing complements this aromatic curry better than steaming basmati rice or warm naan bread for soaking up every last bit of the flavorful sauce.
Chicken Kolhapuri
A traditional Indian curry that brings the vibrant flavors of Maharashtra to your kitchen, Chicken Kolhapuri combines tender poultry with a complex blend of roasted spices. This recipe guides you through creating the signature fiery red gravy that makes this dish so distinctive. You’ll master building layers of flavor through careful toasting and simmering techniques.
Ingredients
– 1.5 pounds bone-in chicken thighs
– 3 tablespoons rich ghee
– 2 large yellow onions, thinly sliced
– 4 plump garlic cloves, minced
– 1-inch piece fresh ginger, grated
– 1 cup crushed tomatoes with their juices
– 1/2 cup thick plain yogurt
– 2 tablespoons Kashmiri red chili powder
– 1 tablespoon coriander seeds, freshly ground
– 1 teaspoon cumin seeds
– 1/2 teaspoon black peppercorns
– 3 whole dried red chilies
– 1-inch cinnamon stick
– 4 green cardamom pods
– 2 whole cloves
– 1/4 cup fresh cilantro leaves, chopped
– 1 teaspoon fine sea salt
Instructions
1. Heat a dry skillet over medium heat for 2 minutes until warm to the touch.
2. Add coriander seeds, cumin seeds, black peppercorns, dried red chilies, cinnamon stick, cardamom pods, and cloves to the skillet.
3. Toast spices for 90 seconds, shaking the pan constantly until fragrant and slightly darkened.
4. Transfer toasted spices to a spice grinder and pulse until you achieve a fine powder.
5. Heat ghee in a heavy-bottomed Dutch oven over medium heat until shimmering.
6. Add sliced onions and cook for 8-10 minutes, stirring occasionally, until golden brown and caramelized.
7. Stir in minced garlic and grated ginger, cooking for 1 minute until raw aroma disappears.
8. Add chicken thighs and sear for 3 minutes per side until lightly browned.
9. Sprinkle Kashmiri red chili powder and your freshly ground spice blend over the chicken.
10. Pour in crushed tomatoes and stir to combine all ingredients thoroughly.
11. Reduce heat to low, cover the pot, and simmer for 25 minutes until chicken is tender and cooked through.
12. Whisk yogurt in a separate bowl until smooth to prevent curdling.
13. Stir the whisked yogurt into the curry and cook uncovered for 5 minutes until the sauce thickens.
14. Season with fine sea salt and garnish with fresh cilantro leaves. Remember to taste as you go rather than adding all salt at once. Resting this curry for 15 minutes before serving allows the flavors to meld beautifully. Rich with tender chicken that falls off the bone, the gravy delivers gradual heat that builds with each bite. Serve it over fluffy basmati rice or with warm naan bread to soak up every drop of the vibrant red sauce.
Chicken Bhuna
Getting a restaurant-quality curry at home is easier than you think with this Chicken Bhuna recipe, where we’ll build layers of flavor through careful cooking techniques that transform simple ingredients into something extraordinary. Follow each step precisely to achieve that signature deep, complex flavor profile.
Ingredients
– 2 lbs bone-in chicken thighs with crispy golden skin
– 3 tablespoons rich ghee or avocado oil
– 2 large yellow onions, thinly sliced into sweet caramelized ribbons
– 6 plump garlic cloves, minced to aromatic perfection
– 2-inch piece of fresh ginger root, grated to release its zesty warmth
– 2 ripe tomatoes, finely chopped into juicy pulp
– 2 teaspoons ground coriander with its citrusy notes
– 1 teaspoon earthy cumin seeds
– 1 teaspoon vibrant turmeric powder
– 1 teaspoon Kashmiri red chili powder for gentle heat
– 1/2 cup thick Greek yogurt for creamy tang
– 1/4 cup freshly chopped cilantro leaves
– 1 teaspoon coarse kosher salt
Instructions
1. Heat 3 tablespoons of rich ghee in a heavy-bottomed Dutch oven over medium-high heat until it shimmers, about 2 minutes.
2. Pat 2 lbs bone-in chicken thighs completely dry with paper towels to ensure proper browning.
3. Place chicken thighs skin-side down in the hot ghee and cook undisturbed for 6-8 minutes until the skin develops a deep golden-brown crust.
4. Flip the chicken thighs and cook for another 4 minutes to brown the other side, then transfer to a plate.
5. Add 2 thinly sliced large yellow onions to the same pot and cook for 12-15 minutes, stirring occasionally, until they turn deep amber brown.
6. Stir in 6 minced plump garlic cloves and 2 inches of grated fresh ginger, cooking for 1 minute until fragrant but not burned.
7. Add 2 finely chopped ripe tomatoes and cook for 8-10 minutes until they break down into a thick paste.
8. Sprinkle in 2 teaspoons ground coriander, 1 teaspoon cumin seeds, 1 teaspoon turmeric powder, and 1 teaspoon Kashmiri red chili powder, toasting for 30 seconds to release their oils.
9. Return the browned chicken thighs to the pot along with any accumulated juices.
10. Stir in 1/2 cup thick Greek yogurt gradually to prevent curdling, coating the chicken evenly.
11. Add 1 teaspoon coarse kosher salt and 1/2 cup water, scraping the bottom to incorporate all the browned bits.
12. Cover the pot and simmer on low heat for 35-40 minutes until the chicken is tender and pulls easily from the bone.
13. Uncover and cook for another 8-10 minutes to thicken the sauce to a coating consistency.
14. Stir in 1/4 cup freshly chopped cilantro leaves just before serving.
Finally, this Chicken Bhuna delivers an incredible textural experience with fall-off-the-bone tender chicken swimming in a thick, clingy sauce that coats each grain of rice beautifully. For a creative twist, serve it in warm naan bread pockets with a dollop of cooling raita, or layer it over crispy roasted potatoes for a comforting weeknight meal that feels anything but ordinary.
Chicken Rogan Josh
Many home cooks find Indian cuisine intimidating, but this simplified Chicken Rogan Josh brings authentic Kashmiri flavors within reach through clear, methodical steps. Mastering this aromatic curry requires patience with spices and gentle simmering to develop its signature deep red hue and complex layers of flavor. Let’s build this dish systematically, starting with whole spices toasted to release their essential oils.
Ingredients
– 2 lbs bone-in chicken thighs with golden skin
– 3 tbsp vibrant ghee or rich unsalted butter
– 2 large yellow onions, thinly sliced into half-moons
– 6 plump garlic cloves, finely minced
– 1-inch knob of fresh ginger, grated to a fragrant paste
– 2 tsp Kashmiri red chili powder for vibrant color
– 1 tsp earthy ground cumin
– 1 tsp warm ground coriander
– 1/2 tsp aromatic garam masala
– 1/4 tsp fragrant ground cardamom
– 1 cinnamon stick for woody depth
– 3 green cardamom pods, lightly crushed
– 2 bay leaves for herbal notes
– 1 cup plain whole-milk yogurt, whisked until smooth
– 1/2 cup ripe tomato puree
– 1 1/2 cups warm water
– 1 tsp fine sea salt
– 2 tbsp freshly chopped cilantro for garnish
Instructions
1. Heat 2 tablespoons of golden ghee in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add bone-in chicken thighs skin-side down and sear for 5 minutes until the skin turns crisp and golden brown.
3. Flip chicken pieces and cook for 4 minutes more, then transfer to a clean plate, leaving drippings in the pot.
4. Add remaining 1 tablespoon of ghee to the pot and sauté thinly sliced onions for 8 minutes until translucent and lightly caramelized.
5. Stir in finely minced garlic and grated ginger paste, cooking for 90 seconds until fragrant but not browned.
6. Add Kashmiri red chili powder, earthy cumin, warm coriander, and fine sea salt, toasting for 30 seconds to bloom the spices.
7. Pour in ripe tomato puree and cook for 3 minutes until the oil begins to separate from the mixture.
8. Gradually whisk in smooth whole-milk yogurt, 1/4 cup at a time, stirring constantly to prevent curdling.
9. Return seared chicken thighs to the pot along with any accumulated juices.
10. Add woody cinnamon stick, crushed green cardamom pods, and herbal bay leaves to the sauce.
11. Pour in 1 1/2 cups of warm water, ensuring chicken is nearly submerged in the liquid.
12. Bring the curry to a gentle boil, then immediately reduce heat to low and cover with a tight-fitting lid.
13. Simmer for 35 minutes until chicken is fork-tender and easily pulls away from the bone.
14. Uncover and stir in aromatic garam masala and fragrant ground cardamom, simmering uncovered for 5 minutes to thicken the sauce.
15. Remove from heat and discard cinnamon stick, cardamom pods, and bay leaves.
16. Garnish with freshly chopped cilantro just before serving.
Lusciously tender chicken falls from the bone into a velvety, crimson-hued sauce that carries layers of warm spice without overwhelming heat. The yogurt-based gravy clings beautifully to basmati rice while maintaining its silky texture. For a stunning presentation, serve in shallow bowls with saffron rice and crispy papadums to contrast the rich curry.
Chicken Saagwala
Let’s master Chicken Saagwala, a comforting curry where tender chicken simmers in a vibrant, spiced spinach gravy. Learning this dish builds confidence in layering flavors and handling greens. You’ll create a restaurant-worthy meal with clear, methodical steps.
Ingredients
– 1.5 lbs skinless, boneless chicken thighs, cut into 1-inch chunks
– 10 oz fresh spinach leaves, thoroughly washed
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 cup plain whole-milk yogurt
– 2 tbsp ghee or unsalted butter
– 1 tsp cumin seeds
– 1 tsp ground coriander
– 1/2 tsp turmeric powder
– 1/4 tsp cayenne pepper
– 1/2 cup heavy cream
– 1 tsp kosher salt
Instructions
1. Heat 2 tbsp ghee in a heavy-bottomed Dutch oven over medium heat until shimmering.
2. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant and slightly darker.
3. Add 1 large finely diced yellow onion and cook for 8 minutes, stirring occasionally, until translucent and lightly golden.
4. Stir in 3 cloves minced garlic and 1-inch grated fresh ginger, cooking for 1 minute until raw aroma disappears.
5. Add 1.5 lbs chicken thigh chunks in a single layer and brown for 4 minutes per side until no longer pink on the outside.
6. Sprinkle 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne over the chicken, stirring to coat evenly.
7. Mix in 10 oz fresh spinach leaves and 1 tsp kosher salt, wilting the spinach for 3 minutes until reduced in volume.
8. Stir in 1 cup whole-milk yogurt gradually to prevent curdling, then simmer uncovered for 15 minutes until chicken is cooked through.
9. Pour in 1/2 cup heavy cream and simmer for 5 more minutes until the sauce thickens slightly.
10. Taste and adjust salt if needed before removing from heat.
Zesty with ginger and warm spices, this curry boasts a velvety spinach sauce clinging to juicy chicken pieces. Serve it over basmati rice or with warm naan to scoop up every bit of the emerald-green gravy, and consider topping with a dollop of yogurt for a cool contrast.
Chicken Xacuti
Let’s explore the vibrant flavors of Chicken Xacuti, a Goan curry that balances warm spices with creamy coconut in perfect harmony. Learning this recipe will give you confidence with complex spice blends while creating an unforgettable family meal.
Ingredients
- 2 lbs bone-in chicken thighs with golden skin
- 1 cup thick coconut milk with creamy richness
- 2 tbsp fragrant coconut oil
- 1 large yellow onion, finely diced
- 4 plump garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 2 tsp coriander seeds with citrus notes
- 1 tsp cumin seeds with earthy warmth
- 4 dried Kashmiri chilies for mild heat
- 1-inch cinnamon stick with woody aroma
- 4 green cardamom pods with floral notes
- 4 cloves with intense sweetness
- 1/4 cup fresh cilantro leaves for bright garnish
- 1 tsp kosher salt for seasoning
- 1 cup water for simmering
Instructions
- Heat a dry skillet over medium heat for 2 minutes until warm to the touch.
- Toast coriander seeds, cumin seeds, Kashmiri chilies, cinnamon stick, cardamom pods, and cloves for 90 seconds until fragrant, shaking the pan constantly to prevent burning.
- Transfer the toasted spices to a spice grinder and pulse for 30 seconds until you achieve a fine powder.
- Heat coconut oil in a heavy-bottomed Dutch oven over medium heat until it shimmers, about 2 minutes.
- Place chicken thighs skin-side down and cook for 6 minutes until the skin turns golden brown and crispy.
- Flip the chicken thighs and cook for 4 minutes on the other side until lightly browned.
- Remove the chicken from the pot and set aside on a plate, leaving the rendered fat in the pot.
- Add diced onion to the hot oil and cook for 8 minutes, stirring occasionally, until translucent and soft.
- Stir in minced garlic and grated ginger, cooking for 90 seconds until the raw aroma disappears.
- Sprinkle the freshly ground spice blend over the onion mixture and cook for 60 seconds to bloom the flavors.
- Return the chicken thighs to the pot along with any accumulated juices.
- Pour in coconut milk and water, then add kosher salt, stirring gently to combine.
- Bring the curry to a gentle bubble, then reduce heat to low and cover the pot.
- Simmer for 35 minutes until the chicken is tender and pulls away from the bone easily.
- Uncover the pot and cook for 5 more minutes to slightly thicken the sauce.
- Garnish with fresh cilantro leaves just before serving.
Marvel at the complex layers of this curry, where tender chicken falls off the bone into a richly spiced coconut sauce. The toasted spices create a warm, aromatic base that contrasts beautifully with the creamy coconut milk. Serve this spectacular dish over steamed basmati rice or with warm naan bread to soak up every last drop of the flavorful sauce.
Chicken Cafreal
Originally hailing from Goa but now finding its way into American kitchens, Chicken Cafreal offers a vibrant green marinade that transforms ordinary chicken into something extraordinary. Our methodical approach will guide you through creating this aromatic dish with confidence, ensuring each step builds toward that perfect balance of herbs and spices.
Ingredients
– 2 lbs bone-in chicken thighs with crispy skin
– 1 cup fresh cilantro leaves with tender stems
– ½ cup fresh mint leaves with bright aroma
– 4 medium garlic cloves with pungent fragrance
– 1-inch piece of fresh ginger root with zesty peel
– 2 fresh green chilies with moderate heat
– 2 tbsp fresh lime juice with tangy brightness
– 1 tsp cumin seeds with earthy warmth
– 1 tsp black peppercorns with sharp bite
– ½ tsp turmeric powder with golden hue
– 3 tbsp vegetable oil with high smoke point
– 1 tsp kosher salt with coarse texture
Instructions
1. Rinse 2 lbs bone-in chicken thighs under cold running water and pat completely dry with paper towels.
2. Combine 1 cup fresh cilantro leaves, ½ cup fresh mint leaves, 4 medium garlic cloves, 1-inch piece of fresh ginger root, and 2 fresh green chilies in a blender jar.
3. Add 2 tbsp fresh lime juice, 1 tsp cumin seeds, 1 tsp black peppercorns, ½ tsp turmeric powder, and 1 tsp kosher salt to the blender.
4. Blend the mixture on high speed for 45 seconds until it forms a smooth, vibrant green paste.
5. Place the dried chicken thighs in a large mixing bowl and pour the green marinade over them.
6. Using your hands, massage the marinade thoroughly into the chicken, making sure to coat under the skin and all surfaces.
7. Cover the bowl with plastic wrap and refrigerate for exactly 4 hours to allow flavors to penetrate deeply.
8. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
9. Carefully place the marinated chicken thighs skin-side down in the hot oil, arranging them in a single layer.
10. Cook for 8 minutes without moving to develop a golden-brown crust on the skin side.
11. Flip each chicken thigh using tongs and cook for another 7 minutes on the second side.
12. Reduce heat to medium-low, cover the skillet with a tight-fitting lid, and cook for 15 minutes to ensure thorough cooking.
13. Remove the lid and increase heat to high for 2 minutes to crisp the skin further.
14. Insert an instant-read thermometer into the thickest part of a thigh; it should register 165°F.
15. Transfer the chicken to a wire rack set over a baking sheet and let rest for 5 minutes before serving.
Buttery crisp skin gives way to incredibly moist, herb-infused meat that carries the bright notes of cilantro and mint. The gentle heat from green chilies builds gradually, making this chicken spectacular when served over fluffy jasmine rice or tucked into warm naan bread with a dollop of cooling yogurt.
Chicken Masala
Developing the perfect Chicken Masala begins with proper preparation and understanding each ingredient’s role in creating those complex, aromatic layers. Don’t worry if you’re new to Indian cooking—this methodical approach will guide you through every step with confidence.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 2 tablespoons rich ghee
- 1 large yellow onion, finely diced
- 4 plump garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons garam masala, freshly ground
- 1 teaspoon ground cumin, aromatic and warm
- 1/2 teaspoon turmeric powder, vibrant yellow
- 1/4 teaspoon cayenne pepper, for gentle heat
- 1 cup crushed tomatoes, rich and tangy
- 1/2 cup heavy cream, luxurious and smooth
- 1/2 cup chicken broth, savory and golden
- 1 teaspoon kosher salt, coarse and clean
- 2 tablespoons fresh cilantro, finely chopped
Instructions
- Heat 2 tablespoons of rich ghee in a large, heavy-bottomed Dutch oven over medium heat until shimmering but not smoking.
- Add 1 large finely diced yellow onion and cook for 8-10 minutes, stirring frequently, until the onions turn translucent and develop golden edges.
- Stir in 4 minced plump garlic cloves and 1 tablespoon freshly grated ginger, cooking for exactly 1 minute until fragrant but not browned.
- Sprinkle in 2 teaspoons freshly ground garam masala, 1 teaspoon aromatic ground cumin, 1/2 teaspoon vibrant turmeric powder, and 1/4 teaspoon cayenne pepper, toasting the spices for 30 seconds to release their essential oils.
- Add 1.5 pounds of cubed chicken thighs, stirring to coat each piece evenly with the spice mixture.
- Cook the chicken for 5-6 minutes, turning pieces occasionally, until the exterior turns opaque white with slight browning.
- Pour in 1 cup rich crushed tomatoes, 1/2 cup savory chicken broth, and 1 teaspoon coarse kosher salt, scraping the bottom of the pot to incorporate any browned bits.
- Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 20 minutes until the chicken becomes tender and easily shreds with a fork.
- Stir in 1/2 cup luxurious heavy cream, heating for 3-4 minutes until the sauce thickens slightly and develops a consistent orange hue.
- Remove from heat and fold in 2 tablespoons finely chopped fresh cilantro.
Serve this Chicken Masala while it’s still steaming hot over fluffy basmati rice. The tender chicken practically melts in your mouth while the creamy sauce delivers waves of warm spices with just enough heat to keep you coming back for another bite. Consider garnishing with additional cilantro and a squeeze of fresh lime to brighten the rich flavors.
Chicken Dhansak
Let’s explore the comforting layers of Chicken Dhansak, a traditional Parsi dish that beautifully balances sweet, sour, and spicy notes in one pot. Learning this recipe will give you a foolproof method for creating complex flavors with straightforward techniques, perfect for weeknight dinners that feel special.
Ingredients
– 1.5 lbs bone-in chicken thighs with golden skin
– 1 cup finely chopped yellow onions
– 3 minced garlic cloves with pungent aroma
– 1 tbsp freshly grated ginger root
– 1 cup red lentils with earthy fragrance
– 2 cups rich chicken broth
– 1 cup crushed tomatoes with bright acidity
– 1 tbsp garam masala with warm spice notes
– 1 tsp ground turmeric with vibrant yellow hue
– 1 tsp ground cumin with earthy warmth
– 1/2 tsp cayenne pepper for gentle heat
– 2 tbsp ghee with nutty aroma
– 1/4 cup fresh cilantro leaves for bright garnish
– 1 tbsp fresh lemon juice with zesty tang
Instructions
1. Heat 2 tbsp aromatic ghee in a large Dutch oven over medium heat until shimmering.
2. Pat 1.5 lbs bone-in chicken thighs completely dry with paper towels to ensure proper browning.
3. Place chicken thighs skin-side down in the hot ghee and cook for 6-8 minutes until golden brown and crispy.
4. Flip chicken thighs and cook for 4 more minutes to brown the other side, then transfer to a clean plate.
5. Add 1 cup finely chopped yellow onions to the same pot and cook for 8-10 minutes until softened and translucent.
6. Stir in 3 minced garlic cloves and 1 tbsp freshly grated ginger root, cooking for 1 minute until fragrant.
7. Add 1 tbsp warm garam masala, 1 tsp vibrant turmeric, 1 tsp earthy cumin, and 1/2 tsp cayenne pepper, toasting for 30 seconds to release oils.
8. Pour in 1 cup crushed tomatoes and cook for 3 minutes until the mixture thickens slightly.
9. Add 1 cup earthy red lentils and 2 cups rich chicken broth, stirring to combine all ingredients.
10. Return the browned chicken thighs to the pot, nestling them into the lentil mixture.
11. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35 minutes until lentils are tender and chicken reaches 165°F internal temperature.
12. Stir in 1 tbsp zesty lemon juice and season with salt to balance the flavors.
13. Garnish with 1/4 cup fresh cilantro leaves just before serving.
What makes this Chicken Dhansak truly special is the way the lentils break down to create a creamy, thick sauce that clings to the tender chicken. The complex spice profile develops even more depth when allowed to rest for 15 minutes before serving, making it perfect over fluffy basmati rice or with warm naan for soaking up every last bit of the fragrant sauce.
Chicken Handi
Perfect for those seeking restaurant-quality flavors at home, this Chicken Handi recipe transforms simple ingredients into an aromatic masterpiece through careful layering and gentle simmering. Preparing this creamy, spiced curry requires just one pot and patient attention to building flavors from the ground up.
Ingredients
– 2 lbs bone-in chicken thighs with golden skin
– 1 cup finely diced yellow onion
– 3 large garlic cloves, freshly minced
– 1-inch piece of ginger root, finely grated
– 2 ripe Roma tomatoes, finely chopped
– 1/2 cup thick Greek yogurt
– 1/4 cup rich heavy cream
– 2 tbsp ghee with toasted aroma
– 1 tbsp Kashmiri red chili powder for vibrant color
– 1 tsp earthy cumin seeds
– 1 tsp warm coriander powder
– 1/2 tsp fragrant garam masala
– 1/4 tsp aromatic turmeric powder
– 1/4 cup fresh cilantro leaves with tender stems
– 1 fresh green chili, thinly sliced
Instructions
1. Heat 2 tbsp aromatic ghee in a heavy-bottomed pot over medium heat until shimmering.
2. Add 1 tsp earthy cumin seeds and toast for 30 seconds until fragrant and slightly darkened.
3. Add 1 cup finely diced yellow onion and sauté for 6-8 minutes until translucent and golden-edged.
4. Stir in 3 large minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until raw aroma disappears.
5. Add 2 lbs bone-in chicken thighs skin-side down and brown for 4 minutes per side until golden.
6. Sprinkle 1 tbsp Kashmiri red chili powder, 1 tsp coriander powder, and 1/4 tsp turmeric over the chicken, stirring to coat evenly.
7. Mix in 2 finely chopped Roma tomatoes and cook for 5 minutes until they break down into a thick paste.
8. Whisk 1/2 cup thick Greek yogurt until smooth and stir into the pot, cooking for 3 minutes to prevent curdling.
9. Reduce heat to low, cover the pot, and simmer for 25 minutes until chicken is tender and pulls easily from the bone.
10. Uncover and stir in 1/4 cup rich heavy cream, simmering uncovered for 5 minutes to thicken the sauce.
11. Sprinkle 1/2 tsp fragrant garam masala over the curry and remove from heat.
12. Garnish with 1/4 cup fresh cilantro leaves and 1 sliced green chili.
Unbelievably creamy yet light, the sauce clings to each piece of fall-off-the-bone chicken while the layered spices create depth without overwhelming heat. Serve this luxurious curry over fluffy basmati rice or with warm naan to scoop up every last bit of the aromatic gravy, making sure to include some of the tender chicken that has absorbed all the complex flavors.
Chicken Stew
Diving into a comforting bowl of chicken stew is like wrapping yourself in a warm blanket on a chilly evening. This methodical approach will guide you through creating a deeply flavorful, hearty stew that fills your kitchen with the most inviting aromas. Follow each step precisely for perfect results every time.
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 pounds bone-in chicken thighs, skin removed
– 4 cups rich chicken broth
– 3 large carrots, peeled and sliced into ½-inch rounds
– 2 stalks celery, chopped
– 2 medium Yukon Gold potatoes, cubed
– 1 teaspoon aromatic dried thyme
– ½ teaspoon freshly ground black pepper
– 1 teaspoon coarse kosher salt
– 2 tablespoons fresh parsley, chopped
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 cloves of minced fresh garlic and cook for 1 minute until aromatic but not browned.
4. Place 2 pounds of bone-in chicken thighs in the pot and brown for 4 minutes per side until golden brown.
5. Pour in 4 cups of rich chicken broth, scraping the bottom to release any browned bits for maximum flavor.
6. Add 3 large carrots sliced into ½-inch rounds, 2 stalks of chopped celery, and 2 medium cubed Yukon Gold potatoes.
7. Stir in 1 teaspoon of aromatic dried thyme, ½ teaspoon of freshly ground black pepper, and 1 teaspoon of coarse kosher salt.
8. Bring the stew to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes until chicken is fork-tender.
9. Remove chicken thighs from the pot and shred the meat using two forks, discarding bones.
10. Return shredded chicken to the pot and stir to combine.
11. Simmer uncovered for 10 minutes to allow the broth to thicken slightly.
12. Stir in 2 tablespoons of chopped fresh parsley just before serving.
Zesty and deeply comforting, this stew develops a rich, velvety broth that clings perfectly to the tender vegetables and shredded chicken. The potatoes break down slightly to naturally thicken the stew while the carrots retain a pleasant bite. Serve it in deep bowls with crusty bread for dipping, or ladle it over fluffy mashed potatoes for an extra-indulgent meal that tastes even better the next day.
Chicken Green Masala
Zesty and aromatic, this Chicken Green Masala brings vibrant Indian flavors to your kitchen with an approachable method. We’ll build layers of flavor using fresh herbs and spices, creating a dish that’s both comforting and exciting. Follow each step precisely for restaurant-quality results at home.
Ingredients
– 2 lbs bone-in chicken thighs with golden skin
– 1 cup fresh cilantro leaves with tender stems
– ½ cup fresh mint leaves with bright green color
– 4 garlic cloves with pungent aroma
– 2-inch piece of fresh ginger with spicy warmth
– 2 fresh green chilies with medium heat
– 1 large yellow onion with sweet notes
– 1 cup plain whole milk yogurt with creamy tang
– 2 tbsp ghee with rich, nutty flavor
– 1 tsp cumin seeds with earthy fragrance
– 1 tsp coriander powder with citrus notes
– ½ tsp turmeric powder with golden hue
– 1 cup chicken broth with savory depth
– 1 tsp kosher salt with clean flavor
Instructions
1. Combine 1 cup fresh cilantro leaves, ½ cup fresh mint leaves, 4 garlic cloves, 2-inch piece of fresh ginger, and 2 fresh green chilies in a blender.
2. Blend the herb mixture on high speed for 45 seconds until it forms a smooth, vibrant green paste.
3. Heat 2 tbsp ghee in a heavy-bottomed Dutch oven over medium heat until shimmering, about 2 minutes.
4. Add 1 tsp cumin seeds and cook for 30 seconds until they release their earthy fragrance and begin to crackle.
5. Add 1 large yellow onion, finely chopped, and cook for 6-8 minutes until translucent and lightly golden around the edges.
6. Add the green herb paste and cook for 4 minutes, stirring constantly, until the raw aroma disappears and oil separates at the edges.
7. Add 1 tsp coriander powder and ½ tsp turmeric powder, toasting for 30 seconds to release their essential oils and deepen flavors.
8. Add 2 lbs bone-in chicken thighs and cook for 5 minutes, turning occasionally, until the exterior turns opaque white.
9. Stir in 1 cup plain whole milk yogurt, mixing thoroughly to prevent curdling and create a creamy base.
10. Add 1 cup chicken broth and 1 tsp kosher salt, bringing the mixture to a gentle simmer.
11. Cover the pot and reduce heat to low, simmering for 35 minutes until chicken is tender and pulls easily from the bone.
12. Uncover and simmer for 5 more minutes to slightly thicken the sauce to coating consistency.
Lusciously tender chicken swims in a vibrant green sauce that clings perfectly to each piece. The fresh herb notes shine through with just enough warmth from the chilies to keep you coming back for more. Serve over fluffy basmati rice or with warm naan bread to soak up every last drop of the aromatic sauce.
Summary
Whether you’re craving fiery curries or aromatic tandoori, these 20 boneless chicken recipes bring authentic Indian spice to your kitchen. We hope you discover new favorites to spice up your weeknight dinners! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy reference.
