Tasty Onion Chicken
Transform your weeknight dinner routine with this irresistible Tasty Onion Chicken recipe—a comforting blend of tender, bone-in chicken thighs simmered in a rich, spiced onion sauce. Perfectly caramelized onions are the star of the dish, layered with a fragrant garlic-ginger paste, warm cumin and coriander, vibrant turmeric, and a touch of smoky paprika and chili powder. Infused with creamy yogurt and complemented by a hint of tomato paste, the luscious sauce coats every bite of chicken for a melt-in-your-mouth experience. This one-pot wonder is ready in under an hour, making it ideal for busy schedules while still delivering restaurant-quality flavor. Serve it with fluffy basmati rice or buttery naan to soak up the savory juices, and finish with fresh cilantro for a burst of color and freshness. Perfect for fans of hearty, aromatic chicken recipes!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on recommended)
- 2 pieces large onions
- 4 pieces garlic cloves
- 1 inch fresh ginger
- 2 tablespoons tomato paste
- 1 cup plain yogurt
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon chili powder
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 cup chicken broth or water
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Finely slice the onions and set them aside. Mince the garlic and ginger into a paste using a mortar and pestle or food processor.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the sliced onions and sauté until golden brown, about 8-10 minutes.
Add the garlic-ginger paste to the skillet and cook for another 2 minutes, stirring frequently to prevent burning.
Stir in the tomato paste, ground cumin, ground coriander, turmeric powder, paprika, chili powder, salt, and black pepper. Cook for 1-2 minutes until the spices release their aroma.
Lower the heat and add the yogurt, one spoonful at a time, stirring constantly to prevent curdling.
Nestle the chicken thighs into the onion mixture, ensuring they are coated with the sauce.
Pour in the chicken broth or water, bring to a gentle simmer, and cover the skillet with a lid. Let it cook for 30-35 minutes, flipping the chicken halfway through, until the chicken is tender and fully cooked (internal temperature reaches 165°F or 74°C).
Remove the lid and let the sauce thicken for an additional 5 minutes if needed. Adjust the seasoning with additional salt or pepper, if necessary.
Garnish with fresh chopped cilantro and serve hot with basmati rice, naan, or your favorite side.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.3 g | 161% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 5128 mg | 223% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 35.9 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 679 mg | 52% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3025 mg | 64% | |
*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.
