Chicken Danny Style
Experience a burst of vibrant flavors with "Chicken Danny Style," a delightful fusion of creamy, spiced chicken bathed in a rich, aromatic sauce. This dish features tender, marinated chicken thighs infused with garlic, ginger, and a blend of warm spices like cumin, coriander, and paprika, all simmered to perfection alongside golden caramelized onions and tangy tomato paste. The addition of heavy cream elevates the dish with a touch of indulgent richness, while fresh cilantro and a squeeze of lemon juice add a refreshing finish. Perfectly paired with fluffy basmati rice or soft naan bread, this quick and easy recipe—requiring just 20 minutes of prep—is ideal for weeknight dinners or weekend family feasts. Bring the comforting, complex flavors of this crowd-pleasing dish to your table and savor every creamy, spicy bite!
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 4 pieces Garlic cloves
- 1 tablespoon Ginger
- 1 cup Plain yogurt
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Chili powder
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 2 tablespoons Tomato paste
- 0.5 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 2 cups Basmati rice (optional, for serving)
Instructions
In a large mixing bowl, combine yogurt, ground cumin, ground coriander, paprika, turmeric powder, chili powder, salt, and lemon juice to form a marinade.
Grate or mince the garlic cloves and ginger, and mix them into the marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to overnight for deeper flavor.
Heat olive oil in a large skillet or deep pan over medium heat.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Push the onions to the side of the pan and add the marinated chicken pieces, shaking off excess marinade. Sear the chicken on both sides until browned, about 2-3 minutes per side.
Add the remaining marinade, tomato paste, and 1/4 cup of water to the skillet. Stir everything together gently.
Reduce the heat to low, cover the pan, and let the chicken simmer for 20 minutes, stirring occasionally.
Stir in the heavy cream and let it cook for another 5 minutes until the sauce thickens slightly.
Taste and adjust seasoning with more salt or pepper, if needed.
Garnish the dish with freshly chopped cilantro before serving.
Serve hot with basmati rice or warm naan bread for a complete meal.
Nutrition Facts
Calories |
2691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.1 g | 181% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 3162 mg | 137% | |
| Total Carbohydrate | 150.7 g | 55% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 28.9 g | ||
| Protein | 188.2 g | 376% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 684 mg | 53% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2963 mg | 63% | |
*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.
