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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
- 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
- Preheat the oven to 350F
- In a small bowl, mix together the spices. Set aside.
- Cut each chicken thigh into 1-inch segments. Put in a separate bowl.
- Add the spice mix .. along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes or longer
- 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
- 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.
- (If not to be eaten immediately, remove the pieces from the hot baking dish to prevent them from drying out)