Spicy Roasted East Indian Style Chicken Thighs Recipes

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SPICY ROASTED EAST INDIAN-STYLE CHICKEN THIGHS



Spicy Roasted East Indian-Style Chicken Thighs image

From the cookbook My Berlin Kitchen: A Love Story by Luisa Weiss by way of Mark Bittman...Serve over basmati rice or couscous. To tone down the spiciness use less fresh ginger and/or use less jalapeno (substitute with a little bit of green jalapeno sauce-Tabasco brand for example).

Provided by COOKGIRl

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

8 chicken thighs, with skin, pierced all over with a small knife
5 garlic cloves (I used only 2 garlic cloves)
2 inches piece fresh gingerroot, peeled
1 small jalapeno pepper, seeded
1 lemon, juice and zest
2 tablespoons tomato paste
1/2 teaspoon salt (to taste)
1 teaspoon ground cumin (I used cumin seeds)
1 teaspoon ground coriander
olive oil

Steps:

  • Preheat the oven to 400 degrees.
  • Put the chicken thighs in a bowl.
  • Roughly chop the garlic, ginger and jalapeño and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. Process to a paste.
  • Use a pastry brush and rub the spice paste all over the chicken thighs.
  • Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil.
  • Roast in the oven for 45 minutes.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 417.4, Fat 29, SaturatedFat 8.1, Cholesterol 157.9, Sodium 499.1, Carbohydrate 4.8, Fiber 1.2, Sugar 1.5, Protein 33.4

SPICE-RUBBED CHICKEN THIGHS



Spice-Rubbed Chicken Thighs image

For our must-have meal, we roast chicken using bone-in, skin-on thighs. This version without skin and bones has a zesty rub of turmeric, paprika and chili powder. -Bill Staley, Monroeville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 9

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon chili powder
1/4 teaspoon pepper
6 boneless skinless chicken thighs (about 1-1/2 pounds)

Steps:

  • In a small bowl, mix the first eight ingredients. Sprinkle over both sides of chicken., On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side.

Nutrition Facts : Calories 169 calories, Fat 8g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 460mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

SPICY ROASTED CHICKEN THIGHS



Spicy Roasted Chicken Thighs image

Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken. If you like your chicken skin extra crispy, slip it under the broiler for a few minutes after roasting. And yes, you can make this with chicken breasts, but we recommend the skin-on, bone-in variety, and keep a close eye on the time; they'll take less time to cook.

Provided by Mark Bittman

Categories     dinner, easy, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

8 chicken thighs, with skin, pierced all over with a small knife
5 cloves garlic, peeled
1 2-inch piece fresh ginger root, peeled
1 small jalapeño pepper, seeded, or cayenne to taste
Juice and zest of 1 whole lemon
2 tablespoons tomato paste
1/2 teaspoon salt, or to taste
1 teaspoon cumin powder
1 teaspoon coriander seeds or ground coriander

Steps:

  • Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
  • Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
  • Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.

Nutrition Facts : @context http, Calories 682, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 50 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 14 grams, Sodium 598 milligrams, Sugar 2 grams, TransFat 0 grams

INDIAN-SPICED CHICKEN



Indian-Spiced Chicken image

Want to try an easy Indian dinner recipe? Chicken thighs braised in a rich, spicy tomato sauce make for a hearty one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 13

2 tablespoons vegetable oil
12 boneless, skinless chicken thighs
Salt and pepper
Small onion, chopped
3 cloves garlic, minced
1-inch piece fresh ginger, peeled and finely grated
1 small green chile
1 tablespoon cumin
1/4 teaspoon cayenne
2 tablespoons garam masala
1 28-ounce can pureed tomatoes
1/2 cup water
1/4 cup heavy cream

Steps:

  • Heat a large skillet over high heat. Add 2 tablespoons vegetable oil.
  • Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
  • Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes. Add spices and cook for 30 seconds.
  • Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
  • When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.

INDIAN-FLAVORED CHICKEN THIGHS



Indian-Flavored Chicken Thighs image

This is an Indian-flavored dish, which is different from normal Indian curried chicken recipes in that it doesn't contain yogurt. This is good with rice, beans, or lentils. I like to make dahl, an Indian lentil side dish with this.

Provided by Nathan Westlake

Categories     Chicken Thighs

Time 50m

Yield 4

Number Of Ingredients 13

2 pounds boneless, skinless chicken thighs
1 tablespoon cooking oil
1 small onion, chopped
3 cloves garlic, minced
1 teaspoon minced fresh ginger
1 pound fresh green beans, trimmed and cut into thirds
1 ½ tablespoons honey
1 small lemon, juiced
½ teaspoon garam masala
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
4 ounces fresh spinach
4 leaves fresh mint, or more to taste

Steps:

  • Cut chicken thighs in half.
  • Coat a large frying pan with cooking oil. Add chicken, onion, garlic, and ginger; cook over medium-high heat, stirring frequently, until onion is translucent and chicken is slightly seared on the outside, 5 to 10 minutes.
  • Mix in green beans, honey, lemon juice, garam masala, salt, and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Stir in spinach and cook until wilted, about 2 minutes. Garnish with mint leaves and serve.

Nutrition Facts : Calories 408.6 calories, Carbohydrate 20.7 g, Cholesterol 136.8 mg, Fat 18.7 g, Fiber 6 g, Protein 41.5 g, SaturatedFat 4.7 g, Sodium 436.5 mg, Sugar 8.9 g

SPICY ROASTED CHICKEN THIGHS WITH MISO AND GINGER



Spicy Roasted Chicken Thighs with Miso and Ginger image

Overall, this is a tangy, slightly sweet and salty recipe with a pleasant kick of heat from the chili sauce. I love chicken thighs; they are just so forgiving, and take so well to so many different types of seasoning.

Provided by mcspeltz

Time 35m

Yield 8

Number Of Ingredients 10

2 pounds boneless, skinless chicken thighs
5 cloves garlic, roughly chopped
1 (2 inch) piece fresh ginger, peeled and chopped
1 medium lemon, zested
3 tablespoons miso paste
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon chili-garlic sauce

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Pat chicken thighs dry and place in a large bowl.
  • Combine garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce in a food processor or small chopper; blend until a saucy red paste forms.
  • Dump paste over the chicken and mix until well coated. Spread chicken in a single layer on a large baking sheet.
  • Roast in the preheated oven for 15 minutes. Flip and continue to cook until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove from the oven and let rest for 5 minutes before serving.

Nutrition Facts : Calories 224 calories, Carbohydrate 4.9 g, Cholesterol 70.1 mg, Fat 13.6 g, Fiber 1.8 g, Protein 20.3 g, SaturatedFat 3.1 g, Sodium 500.6 mg, Sugar 1 g

EAST INDIAN CHICKEN CURRY



East Indian Chicken Curry image

Your house will be filled with the aromas of Eastern spices when you make this dish! This recipe is one of my favorite ways to eat chicken. I got this recipe from one of my dorm-mates when I was in college. It is very spicy and goes well with other Indian dishes. It is not a hot curry, so people who don't care for mouth-burning dishes might like this.

Provided by JenSmith

Categories     Curries

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

5 lbs chicken, cut into serving pieces (or use 6 chicken breast halves)
2 tablespoons margarine or 2 tablespoons vegetable oil
4 medium onions, chopped
3 garlic cloves, minced
4 bay leaves
1 teaspoon ground cinnamon
6 whole cloves
2 medium tomatoes, peeled and quartered
1 tablespoon salt
3 tablespoons curry powder
1 tablespoon paprika

Steps:

  • Brown chicen in a non-stick skillet, using a little vegetable oil or margarine. Remove to paper towels and drain. Discard oil or margarine, retaining any browned bits of the chicken.
  • Heat the 2 TB margarine or oil in the same skillet. Add onions and garlic and saute until browned.
  • Add bay leaves (crush them between your fingers first), cinnamon and cloves. Cook, covered, for 5 minutes.
  • Add remaining ingredients to skillet and stir frequently.
  • Return the chicken to the skillet and spoon the spicy sauce over it. Cover tightly and cook over medium heat until tender.
  • NOTE: I just use a 14.5-oz can of diced tomatoes, or a quart of whole home-canned tomatoes, drained.

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