Easy Indian Spiced Braised Chicken
Elevate your weeknight dinner game with this flavorful and fuss-free Easy Indian Spiced Braised Chicken. Juicy, bone-in chicken thighs are seared to golden perfection before simmering in a rich, aromatic sauce infused with warming spices like cumin, coriander, turmeric, and garam masala. This one-pan dish is further enriched with garlic, ginger, and crushed tomatoes, creating a luscious gravy that pairs beautifully with steamed rice, naan, or roti. Ready in under an hour, this Indian-inspired recipe strikes the perfect balance between hearty and wholesome, with options to customize the heat using cayenne pepper. Garnished with fresh cilantro and a dollop of yogurt, it’s a comforting meal that’s as easy to prepare as it is delicious. Perfect for those looking for a quick, homemade twist on classic Indian flavors!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 1 teaspoon ground paprika
- 1 teaspoon garam masala
- 0.25 teaspoons cayenne pepper (optional)
- 1 can (14 ounces) crushed tomatoes
- 1 cup chicken broth
- 0.5 cup plain yogurt (for garnish, optional)
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs on both sides with salt and black pepper, then sear them in the heated oil until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened and golden, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, turmeric, paprika, garam masala, and cayenne pepper (if using) to the onion mixture. Stir well to coat the onions in the spices and cook for 1 minute to bloom the flavors.
Pour in the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover the skillet with a lid and reduce the heat to maintain a low simmer.
Cook for 30-35 minutes, stirring occasionally, until the chicken is cooked through and tender, and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with additional salt or spices, if needed.
Garnish with fresh cilantro and a dollop of plain yogurt, if desired, before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 3500 mg | 152% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 23.5 g | ||
| Protein | 171.5 g | 343% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 421 mg | 32% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3217 mg | 68% | |
*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.
