Spicy Marinated Chicken in Onion Sauce
Transform your weeknight dinner routine with this flavorful Spicy Marinated Chicken in Onion Sauce recipe, a true celebration of bold Indian-inspired spices and rich, creamy textures. Tender bone-in, skin-on chicken thighs are marinated in a vibrant yogurt-based blend of cumin, coriander, smoked paprika, and garam masala, creating layers of deep, aromatic flavor. The star of the dish is the silky onion sauce, caramelized to perfection and spiked with garlic, ginger, and a touch of cayenne for a subtle heat. Finished with a luscious swirl of heavy cream and fresh cilantro, this one-skillet wonder is perfect served with fluffy basmati rice or warm naan bread for soaking up every last drop of the sauce. Ideal for spice lovers and comfort food aficionados alike, this dish is as impressive as it is comforting.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 large yellow onion
- 4 pieces garlic cloves
- 1 inch fresh ginger
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 0.5 teaspoons cayenne pepper
- 0.5 teaspoons turmeric powder
- 1 teaspoon garam masala
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 cup chicken stock
- 0.25 cup heavy cream
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
In a mixing bowl, combine yogurt, lemon juice, ground cumin, coriander, smoked paprika, cayenne pepper, turmeric, garam masala, salt, and black pepper to make the marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or for best results, overnight.
Thinly slice the onions, mince the garlic, and grate the ginger. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the chicken thighs skin-side down and sear for 3-4 minutes on each side until golden brown. Remove and set aside.
In the same skillet, melt the butter and sauté the onions until caramelized, about 10-12 minutes.
Add the garlic and ginger to the onions and cook for another 2 minutes until fragrant.
Pour in the chicken stock and bring to a gentle simmer, scraping any browned bits from the bottom of the skillet.
Return the seared chicken thighs to the skillet. Lower the heat, cover, and let simmer for 25-30 minutes or until the chicken is cooked through.
Stir in the heavy cream and adjust salt and pepper to taste. Simmer for another 2 minutes.
Garnish with fresh cilantro and serve hot with rice or naan bread.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 49% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 683 mg | 30% | |
| Total Carbohydrate | 14.2 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.7 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 176 mg | 14% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 548 mg | 12% | |
*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.
