Description
Tender chicken thighs baked in a rich garlic-tomato-butter sauce, perfectly balanced with Indian spices for a globally inspired dish that is easy to make and bursting with flavor.
Ingredients
4 bone-in, skin-on chicken thighs (skinless if preferred)
1 stick (113g) unsalted butter
6 garlic cloves (2 to be roasted with chicken)
1 (15 oz) can tomato puree
2 tbsp spice mix (combine garam masala, turmeric, and cumin)
2 tbsp water (for blending sauce)
Parchment paper (optional)
Instructions
Preheat oven to 375°F (convection)
Pound chicken thighs to even thickness (about 1/2-inch)
In a bowl, mix spice mix with 1 tbsp butter to form a paste
Coat chicken thighs fully with the spice-butter mixture
Refrigerate for 15-30 minutes to marinate
Place the remaining butter and 2 garlic cloves (minced) on a baking dish
Put the chicken thighs on the dish and bake for 15 minutes
In a small bowl, blend tomato puree with 2 tbsp water
Drizzle the sauce over the chicken and bake for 10 more minutes until golden and the sauce thickens
Notes
Use skinless thighs for less fat
Parchment paper helps prevent sticking
Blend tomato puree with water for a thinner sauce as desired
Internal temperature should be 165°F for perfectly juicy thighs
Avoid opening the oven during the first 15 minutes to maintain even heat
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 450
- Sugar: 8g
- Sodium: 1000mg
- Fat: 34g
- Saturated Fat: 20g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg