Indian Curried Chicken Thighs Recipe

Chicken thighs: Boneless and skinless, these are the main protein in the dish.

Plain yogurt: Used for marinating the chicken, it helps tenderize and add flavor.

Curry powder: A blend of spices that gives the dish its characteristic taste.

Salt: Enhances the overall flavor of the dish.

Ground cumin: Adds a warm, earthy flavor.

Ground coriander: Provides a citrusy, slightly sweet taste.

Turmeric: Gives the dish a vibrant yellow color and a subtle earthy flavor.

Garam masala: A spice blend that adds depth and complexity.

Vegetable oil: Used for cooking the onions and chicken.

Onion: Adds sweetness and depth to the sauce.

Garlic: Provides a pungent, aromatic flavor.

Ginger: Adds a fresh, slightly spicy note.

Tomato puree: Forms the base of the sauce, adding richness and acidity.

Chicken broth: Adds depth and enhances the savory flavors.

Coconut milk: Adds creaminess and a subtle sweetness.

Cilantro: Used as a garnish, it adds a fresh, herbaceous note.

When marinating the chicken thighs, ensure they are evenly coated with the yogurt and spice mixture. This not only infuses the meat with flavor but also helps tenderize it. For best results, marinate the chicken for at least 2 hours or overnight in the refrigerator. This allows the spices to penetrate deeply, resulting in a more flavorful and aromatic dish.

• chicken thighs - Substitute with chicken breasts: Chicken breasts are leaner and will cook faster, but they can be used if you prefer white meat.

• plain yogurt - Substitute with coconut yogurt: Coconut yogurt is a good dairy-free alternative and adds a subtle coconut flavor.

• curry powder - Substitute with garam masala: Garam masala is a blend of spices that can provide a similar depth of flavor, though it may be slightly different in taste.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used in place of cumin.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds have a sweet and slightly licorice-like flavor that can mimic coriander.

• turmeric - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive.

• garam masala - Substitute with allspice: Allspice can provide a warm, spicy flavor, though it will not be an exact match.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier alternative and can be used for cooking.

• onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it will have a slightly different flavor.

• ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it will be less pungent.

• tomato puree - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor to tomato puree.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the dish.

• coconut milk - Substitute with heavy cream: Heavy cream can provide a rich and creamy texture, though it will not have the coconut flavor.

• cilantro - Substitute with parsley: Parsley can be used as a garnish and provides a fresh, slightly peppery flavor.

• Allow the Indian curried chicken thighs to cool completely before storing. This helps prevent condensation, which can lead to soggy textures and bacterial growth.

• Transfer the cooled chicken thighs to an airtight container. Ensure the container is clean and dry to maintain the dish's freshness.

• If you plan to consume the dish within a few days, store the container in the refrigerator. The curried chicken will stay fresh for up to 3-4 days.

• For longer storage, place the chicken thighs in a freezer-safe container or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the curried chicken has been stored.

• When ready to reheat, thaw the frozen chicken thighs in the refrigerator overnight. This slow thawing process helps maintain the dish's texture and flavor.

• Reheat the curried chicken in a skillet over medium heat. Add a splash of chicken broth or coconut milk to maintain the sauce's consistency and prevent drying out.

• Alternatively, you can reheat the chicken thighs in the microwave. Place the dish in a microwave-safe container, cover loosely, and heat in short intervals, stirring occasionally to ensure even heating.

• Garnish with freshly chopped cilantro before serving to revive the dish's vibrant flavors and presentation.

• Avoid reheating the curried chicken multiple times, as this can degrade the quality and safety of the dish. Only reheat the portion you plan to consume.

• Stovetop Method:

  • Place the leftover chicken in a skillet.
  • Add a splash of chicken broth or coconut milk to keep it moist.
  • Cover and heat over medium-low heat, stirring occasionally, until warmed through.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Transfer the curried chicken to an oven-safe dish.
  • Cover with foil to prevent drying out.
  • Bake for about 20-25 minutes or until heated through.

• Microwave Method:

  • Place the leftover chicken in a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  • Heat on medium power for 2-3 minutes, stirring halfway through.
  • Check and continue heating in 1-minute intervals until hot.

• Slow Cooker Method:

  • Transfer the curried chicken to the slow cooker.
  • Add a small amount of chicken broth or coconut milk.
  • Set to low and heat for 1-2 hours, stirring occasionally, until warmed through.

• Steam Method:

  • Place the leftover chicken in a heatproof dish that fits into a steamer basket.
  • Add a small amount of chicken broth or coconut milk to the dish.
  • Steam over simmering water for about 10-15 minutes or until heated through.

• Mixing bowl: To combine the yogurt, curry powder, salt, cumin, coriander, turmeric, and garam masala for marinating the chicken.

• Large skillet: To cook the onions, garlic, ginger, and marinated chicken thighs.

• Wooden spoon: For stirring the ingredients in the skillet.

• Measuring spoons: To measure out the spices and other ingredients accurately.

• Measuring cups: To measure the yogurt, tomato puree, chicken broth, and coconut milk.

• Chef's knife: To finely chop the onion and cilantro, and to mince the garlic and grate the ginger.

• Cutting board: To provide a surface for chopping and mincing the ingredients.

• Grater: To grate the ginger.

• Tongs: To turn and handle the chicken thighs while browning them in the skillet.

• Ladle: To serve the curry once it is cooked.

• Serving dish: To present the finished Indian curried chicken thighs.

Marinate in advance: Prepare the marinade the night before and let the chicken thighs soak overnight for deeper flavor and less prep time on cooking day.

Pre-chop ingredients: Chop the onions, garlic, and ginger ahead of time and store them in airtight containers in the fridge.

Use a food processor: Quickly blend the onions, garlic, and ginger together to save chopping time.

One-pot cooking: Use a large skillet or Dutch oven to cook everything in one pot, reducing cleanup time.

Batch cooking: Double the recipe and freeze half for a quick meal later.