How to Make Indian Vegetarian Chicken Recipe

Indian Curried Chicken Thighs

It includes a butter chicken sauce and spice rub for butter chicken originated in northern indian in the 1940s and is also known as murgh makhani.

Recipe Summary Indian Curried Chicken Thighs

Serve these delicious curried chicken thighs with warm naan bread and jasmine or basmati rice.

Ingredients | Indian Vegetarian Chicken Recipe

4 skinless, boneless chicken thighs, cubed

salt and pepper to taste

5 tablespoons curry powder

1 teaspoon paprika

¾ teaspoon ground cinnamon

¾ teaspoon ground ginger

½ teaspoon ground turmeric

1 small onion, chopped

2 cloves garlic, minced

1 bay leaf

3 tablespoons olive oil

1 (14 ounce) can coconut milk

1 (5.3 ounce) container Greek yogurt

2 tablespoons tomato paste

1 (16 ounce) canned chickpeas, drained and rinsed

1 cup frozen peas

4 tablespoons crushed pineapple

½ lemon, juiced

¼ teaspoon cayenne pepper

Directions

Season cubed chicken with salt and pepper and set aside.

Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.

Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.

Info | Indian Vegetarian Chicken Recipe

prep: 20 mins cook: 40 mins total: 1 hr Servings: 5 Yield: 5 servings

TAG : Indian Curried Chicken Thighs

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