Indian Spiced Chicken Thighs
Spices are a great alternative to using shop-bought marinades which are often full of refined sugar, gluten, seed oils and preservatives. Getting familiar with spices can really help expand your cooking repertoire. They have the ability to take your slow-cooked meats, steak and chicken to the next level!
This is such a simple recipe but so tasty. I cook this usually once a week for my partner and I but it is tasty enough to cook for guests even though it doesn’t sound very fancy. It is a crowd-pleaser!
- 4 x Boneless chicken thighs (could also use breast but it is easier to overcook breast so I use thighs)
- 2 tbs Olive oil
- 2 Garlic cloves, crushed*
- 1 tsp minced Ginger (or you could use fresh ginger grated)*
- 1.5 tsp Cumin
- 0.5 tsp Cayenne Pepper
- 0.5 tsp Chilli Flakes
- 1 tsp Turmeric
- 1 -2 tbs Chopped coriander (garnish only so not a necessity)
Replace fresh garlic with garlic powder 1 tsp
Replace fresh ginger with ginger powder 1 tsp
- Mix all the spices, salt and pepper together in a small bowl.
- In a separate bowl, combine chicken thighs, oil, garlic and ginger and mix through until the chicken is fairly evenly coated.
- Sprinkle the spices over the chicken and again mix through until the chicken is fairly evenly coated.
- Put the chicken into a frying pan on medium heat. No need to use more oil as the chicken is already coated in it. Cook for approx. 6 minutes on each side. Sometimes I turn the heat up towards the end just to get a bit more colour on the chicken. Check for doneness by cutting one chicken thigh and making sure it’s no longer pink in the centre.
- Optional: Garnish with chopped coriander.
This dish goes well with just about any side but I usually pair with a salad and some roast vegetables or mashed sweet potato.