Chicken in Cumin Sauce
Elevate your weeknight dinner game with this flavor-packed Chicken in Cumin Sauce, a one-skillet wonder bursting with aromatic spices and creamy richness. Tender, golden-seared chicken thighs are simmered in a luscious sauce made with ground cumin, turmeric, paprika, and a touch of red chili for subtle heat. The sauce gets its creamy texture from heavy cream, while tomato paste and chicken broth create a velvety base with a deep, savory profile. Finished with a fresh sprinkle of cilantro, this dish pairs perfectly with fluffy rice or warm naan to soak up every last drop of the irresistible sauce. Ready in just 45 minutes, this recipe is as easy to make as it is satisfying—a must-try for lovers of globally inspired cuisine.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons red chili powder
- 2 tablespoons tomato paste
- 1 cup chicken broth
- 0.5 cups heavy cream
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in the skillet for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground cumin, paprika, turmeric powder, and red chili powder to the skillet, and stir for 1 minute to toast the spices.
Mix in the tomato paste and cook for another 1-2 minutes to deepen the flavor.
Pour in the chicken broth and stir well to combine. Bring the mixture to a simmer.
Return the seared chicken thighs to the skillet, ensuring they are submerged in the sauce.
Cover the skillet and let the chicken simmer for 15-20 minutes on low heat, or until fully cooked (internal temperature should read 165°F/74°C).
Stir in the heavy cream and adjust salt and pepper to taste. Cook uncovered for an additional 2-3 minutes to thicken the sauce slightly.
Garnish with freshly chopped cilantro before serving. Serve hot with rice, naan bread, or your choice of sides.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.9 g | 146% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 556 mg | 185% | |
| Sodium | 3320 mg | 144% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 9.9 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1892 mg | 40% | |
*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.
