Indian Baked Chicken

  • 4 chicken thighs, bone-in with skin
  • Salt and freshly ground black pepper
  • Cayenne pepper, to taste
  • 1 small onion, diced
  • 1-2 tablespoons curry powder, to taste
  • 1 tablespoon minced ginger
  • 4 cloves garlic, minced
  • 1 can (14.5-ounce) diced tomatoes, undrained (I used fire-roasted tomatoes)
  • 1-2 T. tomato paste

Preheat the oven to 400° F. Place the chicken thighs on a baking sheet (I like to cover mine with a silicone baking mat to make cleanup easier) and sprinkle with salt, pepper, and cayenne pepper according to your tastes. Place the chicken in the preheated oven and set a time for 30 minutes.

While the chicken is baking, combine the remaining ingredients (onion through tomato paste) in a food processor and process until a chunky sauce forms. When the 30 minutes of bake time for the chicken has elapsed, remove it from the oven, reduce the oven temperature to 350° F, and spoon the sauce liberally over the sizzling chicken. Return the chicken to the oven for another 30 minutes. Serve hot over your favorite rice.

  • Yields: 4 servings
  • Preparation Time: 1 hour
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.