indian-spiced chicken

the groundhog predicted a few more weeks of winter… and it’s still snowing. this calls for more warm, hearty meals.

how about something spicy and delicious? this recipe came from bon appetit. please feel free to go by the recipe, but i made a few changes. instead of adding potatoes, i added frozen peas. i thought the recipe lacked some color and veggies. it worked out quite nicely!  you can also serve this dish with cooked rice, but i opted for just naan bread (an indian flatbread). you can buy pre-made naan at most grocery stores. just wrap in foil and heat it up in the oven for a few minutes at 400F. open up the foil, brush on some olive oil, and pop it back in the oven for another few minutes. it should be warm and a little toasted.

let me know what you add!

photo 2-1


indian-spiced chicken with tomato, peas, & cream

serves 4


  • 3 Tbsp. ghee (clarified butter or vegetable oil)
  • 6 chicken thighs (bone-in and with skin)
  • salt & pepper
  • 1 medium onion, finely chopped
  • 4 cloves garlic, finely grated
  • 2 Tbsp. ginger, finely grated
  • 1 Tbsp. tomato paste
  • 2 tsp. garam masala
  • 2 tsp. ground cumin
  • 2 tsp. ground turmeric
  • 1/2 tsp. ground coriander
  • 3/4 tsp. cayenne pepper
  • 3/4 tsp. ground cardamom
  • 8 c. chicken broth
  • 3/4 c. canned tomato puree
  • 1/2 c. heavy cream
  • 2 c. frozen peas
  • plain greek yogurt, naan bread, mint, and/or rice for serving


in a large pot or dutch oven, heat the vegetable oil or ghee over medium heat. season chicken with salt and pepper. cook chicken, skin-side down, until golden brown or 8 to 10 minutes. do not flip (cook only on skin side). transfer to a plate.

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add onion, ginger, and garlic to pot and cook, stirring occasionally, until onion is soft, about 8 to 10 minutes. add tomato paste, garam masala, cumin, turmeric, coriander, cayenne, cardamom. cook and stir often until tomato paste darkens, about 4 minutes.

add chicken broth, chicken, tomato puree, and cream to the pot. season with salt and pepper. bring to a boil, reduce heat, and simmer partially covered. cook on low heat for 2 to 2.5 hours. remove chicken skin and bones from chicken and return shredded meat to pot.

add in peas and cook for another 15 minutes. sauce should be thickened but still soupy.

serve in bowls with yogurt, naan, and mint.

indian spiced chicken

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