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New Delhi Chicken Thighs

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Submitted by diamon

Indian-spiced chicken thighs marinated in yogurt, mango chutney, curry powder, cumin, and fresh ginger, then baked until brown and fork-tender. Bold flavor with minimal effort.

YIELD

4 servings

PREP

1 hrs

COOK

50 min

READY

2 hrs

Everything goes into the blender. Plain yogurt, mango chutney, vinegar, garlic, fresh ginger, cilantro, curry powder, paprika, cumin, and red pepper get processed into a smooth, spiced marinade that coats eight chicken thighs before they spend at least an hour soaking up all that flavor in the fridge.

The yogurt does more than carry the spices. Its lactic acid tenderizes the chicken during the marinate, breaking down the surface proteins so the meat stays juicy through the high-heat bake. The mango chutney adds a fruity sweetness that caramelizes beautifully on the chicken as it roasts.

After marinating, the thighs bake at 400F for about 45 to 50 minutes with regular basting. Each baste adds another layer of that spiced yogurt glaze, building a deeply flavored, lightly charred exterior while the inside stays moist and tender.

Chef Tips

  • Marinate for at least an hour, but overnight is even better. The longer the soak, the deeper the flavor penetrates.
  • Use bone-in thighs if you can. The bone insulates the meat and keeps it juicier through the long bake.
  • Baste every 15 minutes. The marinade thickens as it bakes, and each baste builds a richer glaze.
  • The chicken is done when it’s fork-tender and the juices run clear. Use an instant-read thermometer: 165F internal.

Variations

  • Thread the marinated thighs onto skewers and grill for tandoori-style chicken.
  • Serve over basmati rice with extra chutney and a cooling cucumber raita on the side.
  • Add a tablespoon of garam masala to the marinade for a more complex spice profile.

Ingredients

8 8
EACH EACH BONELESS CHICKEN THIGH
broiler/fryer type, skinned *
1 15
TABLESPOON ML CILANTRO
chopped
1 237
CUP ML PLAIN YOGURT
1 5
TEASPOON ML CURRY POWDER
¼ 59
CUP ML MANGO CHUTNEY *
1 5
TEASPOON ML PAPRIKA
1 15
TABLESPOON ML VINEGAR
1 5
TEASPOON ML SALT
2 2
CLOVES CLOVES GARLIC
halved
½ 2.5
TEASPOON ML CUMIN
1 1
PIECE PIECE GINGER ROOT
1/2 inch long *
¼ 1.3
TEASPOON ML RED PEPPER FLAKE
ground

Directions

In a shallow baking pan, arrange chicken in single layer.

In a blender container, place the yogurt, chutney, vinegar, garlic, gingerroot, cilantro, curry powder, paprika, salt, cumin, and red pepper; process until smooth.

Pour the yogurt sauce over the chicken, turning to coat on all sides.

Cover and marinate in the refrigerator at least one hour, turning the chicken occasionally bake, basting several times, in 400℉ (200℃) oven, about 45 to 50 minutes, or until the chicken is brown and fork tender.

Makes four servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 47 42% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 619mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 5g
Vitamin A 7% Vitamin C 4%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb
 
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