This Indian Style Baked Chicken Thighs recipe took me by surprise! I originally designed this recipe with leftover ingredients, and I this recipe turned out to be just as delicious, if not more so!
Indian Style Baked Chicken Thighs
I’m trying to come up with recipes that use the same ingredients but make two flavors or two different dishes. This was one package of chicken thighs (about six, boneless, skinless thighs) and one can of coconut milk. I ended up making this dish and a Thai Yellow Curry Chicken Thighs. I still have half a can of coconut milk left over, I need to figure out what to do with it. Perhaps a chia pudding, not sure yet.
HOW TO MAKE INDIAN STYLE CHICKEN THIGHS
I don’t think I’d understood the beauty of this dish when I posted the recipe. The beautiful thing about it is that it makes a chicken curry without you having to do anything else. When you bake it in the marinade and let the coconut milk and spices all cook up on a wonderful base, it’s exactly like having chicken curry, except without all the hassle. I’ve thoroughly enjoyed this over 1 tablespoon of rice at a time, and I will admit, I feel very clever for having come up with a way to make a curry in the oven. Go me!
EQUIPMENT YOU MAY NEED TO MAKE THIS INDIAN STYLE BAKED CHICKEN THIGHS RECIPE:
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- In a quart ziplock bag put in the chicken, followed by all the other ingredients.
- Zip the top of the bag securely and then start smooshing all the ingredients together until well mixed.
- Let the bag rest overnight or at least an hour to let the flavors meld.
- Heat oven to 425 degrees. Put the chicken and the sauce in a foil lined pie pan. I used a foil pan just because I wanted to be lazy and not have to mess with cleaning up.
- Cook for 20 minutes or until internal temperature reaches 165 degrees.
- I served this with roasted cauliflower that I cooked at the same time, and in a separate pan. I also made Thai Chicken thighs so that I had two different flavors of chicken to serve.