Kosher Indian Chicken
Immerse yourself in a world of bold, aromatic flavors with this Kosher Indian Chicken recipe, a vibrant fusion of Indian spices tailored for a kosher kitchen. Tender, bite-sized pieces of chicken thighs are seasoned with a tantalizing blend of turmeric, cumin, coriander, and paprika, then simmered in a creamy coconut milk and tomato sauce infused with fresh ginger and garlic. This comforting dish strikes the perfect balance of warmth and earthiness, elevated by the brightness of freshly squeezed lemon juice and cilantro. Ready in just an hour, this gluten-free recipe is perfect for weeknight dinners or special occasions. Serve it over fluffy basmati rice for a complete meal that’s rich, satisfying, and brimming with authentic Indian-inspired flavors.
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Recipe Information
Ingredients
- 2 lbs Boneless, skinless chicken thighs
- 2 tsp Kosher salt
- 1 tsp Ground turmeric
- 1.5 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Sweet paprika
- 0.25 tsp Ground cayenne pepper
- 0.5 tsp Freshly ground black pepper
- 3 tbsp Olive oil
- 1 Large yellow onion, finely chopped
- 4 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 cup Crushed tomatoes
- 1 cup Coconut milk
- 0.25 cup Fresh cilantro, chopped
- 1 tbsp Fresh lemon juice
- 2 cups Basmati rice (optional, for serving)
Instructions
Dice the chicken thighs into bite-sized pieces and season with 1 teaspoon of kosher salt.
In a small bowl, combine ground turmeric, cumin, coriander, paprika, cayenne, and black pepper to create the spice blend.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.
Add the chicken to the pan in a single layer, searing for 3–4 minutes per side until golden brown. Remove and set aside.
In the same pan, add the remaining tablespoon of olive oil. Sauté the chopped onion over medium heat until soft and translucent, about 5–7 minutes.
Add the minced garlic and grated ginger and cook for another 1–2 minutes, stirring frequently to prevent burning.
Stir in the spice blend, cooking briefly to toast the spices, 1–2 minutes.
Add the crushed tomatoes and let the mixture simmer for 5 minutes, stirring occasionally.
Pour in the coconut milk, mixing until combined. Bring the sauce to a gentle simmer.
Return the seared chicken to the pan, along with any juices from the resting plate. Cover the pan and simmer over low heat for 20 minutes, stirring occasionally to ensure the chicken is fully cooked and infused with the spices.
Stir in the fresh lemon juice and chopped cilantro just before serving. Adjust seasoning with additional kosher salt if needed.
Serve the Kosher Indian Chicken warm over basmati rice, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
3033 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 2072 mg | 90% | |
| Total Carbohydrate | 162.5 g | 59% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 32.6 g | ||
| Protein | 257.5 g | 515% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 360 mg | 28% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3680 mg | 78% | |
*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.
