Chicken a La India

Dive into the vibrant flavors of "Chicken a La India," a stunningly aromatic dish that brings the essence of Indian cuisine to your table. This recipe features tender, marinated chicken thighs infused with a rich blend of spices, including garam masala, cumin, and turmeric, lovingly cooked in a creamy, tomato-based sauce. The addition of ginger-garlic paste and sautéed onions adds layers of depth, while a drizzle of cream smooths out the bold flavors for a perfectly balanced dish. Served with fragrant basmati rice or warm naan bread, this one-pot recipe is ideal for weeknight dinners or special occasions. With just 20 minutes of prep time, it's an easy yet flavorful way to explore the world of Indian-inspired cooking.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Chicken thighs (boneless, skinless)
• 0.5 cups Plain yogurt
• 1 tablespoon Ginger paste
• 1 tablespoon Garlic paste
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 3 tablespoons Vegetable oil
• 1 large Onion (finely chopped)
• 2 tablespoons Tomato paste
• 1 cups Canned crushed tomatoes
• 0.5 cups Cream
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 0 optional Cooked basmati rice or naan bread (for serving)

Directions

Step 1

In a medium bowl, combine yogurt, ginger paste, garlic paste, turmeric powder, coriander powder, cumin powder, garam masala, paprika, and salt. Mix well to form a marinade.

Step 2

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour (or overnight for best results).

Step 3

Heat 2 tablespoons of vegetable oil in a large skillet or Dutch oven over medium heat. Add the marinated chicken thighs and sear each side for 2-3 minutes, until golden. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onions and sauté for 6-8 minutes, stirring occasionally, until golden brown and softened.

Step 5

Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

Step 6

Pour in the crushed tomatoes and cook for 5-7 minutes, stirring frequently, until the mixture thickens slightly.

Step 7

Lower the heat to medium-low and add the cream, stirring to incorporate. Adjust seasoning with additional salt, if necessary.

Step 8

Return the seared chicken thighs to the skillet, along with any accumulated juices, and gently nestle them into the sauce.

Step 9

Cover and simmer for 15-20 minutes, or until the chicken is cooked through and tender, with an internal temperature of 165°F (74°C).

Step 10

Garnish with chopped fresh cilantro and serve hot with basmati rice or naan bread on the side.

Nutrition Facts

Serving size	(1305.5g)

Amount per serving	% Daily Value*
Calories	1879.7

Total Fat 101.8g	0%
Saturated Fat 27.6g	0%
Polyunsaturated Fat 25.9g
Cholesterol 485.4mg	0%
Sodium 4102.9mg	0%
Total Carbohydrate 116.3g	0%
Dietary Fiber 12.6g	0%
Total Sugars 34.3g
Protein 129.3g	0%

Vitamin D 58.8IU	0%
Calcium 616.6mg	0%
Iron 13.5mg	0%
Potassium 3295.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.3%

Protein: 27.2%

Carbs: 24.5%