Chicken a La India
Dive into the vibrant flavors of "Chicken a La India," a stunningly aromatic dish that brings the essence of Indian cuisine to your table. This recipe features tender, marinated chicken thighs infused with a rich blend of spices, including garam masala, cumin, and turmeric, lovingly cooked in a creamy, tomato-based sauce. The addition of ginger-garlic paste and sautéed onions adds layers of depth, while a drizzle of cream smooths out the bold flavors for a perfectly balanced dish. Served with fragrant basmati rice or warm naan bread, this one-pot recipe is ideal for weeknight dinners or special occasions. With just 20 minutes of prep time, it's an easy yet flavorful way to explore the world of Indian-inspired cooking.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 0.5 cups Plain yogurt
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 1 large Onion (finely chopped)
- 2 tablespoons Tomato paste
- 1 cups Canned crushed tomatoes
- 0.5 cups Cream
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- optional Cooked basmati rice or naan bread (for serving)
Instructions
In a medium bowl, combine yogurt, ginger paste, garlic paste, turmeric powder, coriander powder, cumin powder, garam masala, paprika, and salt. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour (or overnight for best results).
Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Add the marinated chicken thighs and sear each side for 2-3 minutes, until golden. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onions and sauté for 6-8 minutes, stirring occasionally, until golden brown and softened.
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
Pour in the crushed tomatoes and cook for 5-7 minutes, stirring frequently, until the mixture thickens slightly.
Lower the heat to medium-low and add the cream, stirring to incorporate. Adjust seasoning with additional salt, if necessary.
Return the seared chicken thighs to the skillet, along with any accumulated juices, and gently nestle them into the sauce.
Cover and simmer for 15-20 minutes, or until the chicken is cooked through and tender, with an internal temperature of 165°F (74°C).
Garnish with chopped fresh cilantro and serve hot with basmati rice or naan bread on the side.
Nutrition Facts
Calories |
1880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.8 g | 131% | |
| Saturated Fat | 27.6 g | 138% | |
| Polyunsaturated Fat | 25.9 g | ||
| Cholesterol | 485 mg | 162% | |
| Sodium | 4103 mg | 178% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 34.3 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 617 mg | 47% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3295 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
