Make Ahead

Indian Chicken Bites

March 26, 2014
2 Ratings
Author Notes

Indian cuisine .. It's so simple really .. a grocery list of items that are familiar & non-fussy .. complexity created with just a few spices .. treated in such a way that the final product is something truly special.
~ Adapted from Madhur Jaffrey's Quick & Easy Indian Cooking —VeggiesByCandlelight

  • Serves 4
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme (** or 1/2 teaspoon ajwain seeds)
  • 1/4 teaspoon garlic powder
  • 1 teaspoon bright red paprika
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil, divided
In This Recipe
  1. Preheat the oven to 350F
  2. In a small bowl, mix together the spices. Set aside.
  3. Cut each chicken thigh into 1-inch segments. Put in a separate bowl.
  4. Add the spice mix .. along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes or longer
  5. Heat the remaining oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken. Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside
  6. Put the pieces in a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 8 - 10 minutes or until the chicken pieces are just cooked through.
  7. (If not to be eaten immediately, remove the pieces from the hot baking dish to prevent them from drying out)

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