Indian Chicken Thighs

5 (1)

I have been a fan of Indian food since I dined at an Indian restaurant in New York’s East Village in the 80s. I was enamored with the exotic spices, herbs, vegetables, and fruits used to create the complex flavor for which Indian cuisine is known. Then my dear friend Milena introduced me to garam masala, a powder that typically includes seven dried spices including black cardamom, cinnamon, clove, cumin, black peppercorns, coriander seeds and anise star. I would mix it with yogurt and marinate chicken breasts before baking to create a dish I thought was equally exotic.

It is a common misconception that Indian food is difficult to prepare at home. The key, however, is using the right blend of spices. This recipe does just that and is easy to prepare. Pat 5 – 6 boneless, skinless chicken thighs dry with paper towels and place in a medium size bowl. Then add the spices:

1 tablespoon of ground cumin

1 tablespoon of garam masala

1 teaspoon of coriander

1 teaspoon of turmeric

1 teaspoon of dry mustard

1 teaspoon of salt

½ teaspoon of freshly ground black pepper

Add 2 tablespoons of oil (olive, coconut, vegetable) and mix making sure each chicken thigh is well coated. Place on a parchment lined sheet pan and pop into a 400-degree preheated oven for 25 – 30 minutes or until the chicken registers 165 degrees on a thermometer.

And that is it! Serve over basmati rice with a green vegetable and you have a delicious, nutritious meal in 30 minutes. Enjoy!