How To Cook Garam Masala Chicken Thigh

Author: Jenny J Brown
December 22, 2022

Are you interested in discovering new methods to prepare chicken thighs? Or you may be looking for a change from the standard beef or chicken recipes in your collection. So, to start, here are some fantastic ideas to consider.

The meat from chicken thighs has a lower fat content and drier texture than chicken breasts. Because each serving of these foods contains a notably lower total number of calories, eating them is a wiser decision for people who are controlling their weight. Thighs from chicken can be prepared using any cooking method.

There are many ways to prepare food, including roasting, sautéing, grilling, baking, poaching, stewing, braising, smoking, deep frying, and even microwaving. Stir-frying, dishes prepared with garam masala, and soups are only a few of the many methods of preparation that do not need heating of the ingredients.

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How To Cook Garam Masala Chicken Thigh
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What is Chicken Thigh?

Chicken Thigh
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Chicken thighs are low in saturated fat and high in protein and iron. However, if you cook them correctly, the fat level drops, and they become healthier. Learn the best methods for preparing chicken thighs in this informative article.

Chicken is an excellent source of many nutrients, including B vitamins, selenium, zinc, vitamin D, and omega-3 fatty acids. Plus, its high fiber content helps you feel full for longer without consuming unhealthy foods like sugary cereal or fatty fast food despite having fewer calories.

What is Garam Masala?
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What is Garam Masala?

Garam masala is a spice mixture used in Indian cooking. The main ingredients include black pepper, cumin seeds, coriander seeds, cardamom pods, cloves, cinnamon sticks, nutmeg, ginger root, mace, bay leaves, fennel seeds, and salt. Garam masala is often added to curries, stews, rice dishes, and other savory foods.

How to Make Garam masala Chicken Thigh?
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How to Make Garam masala Chicken Thigh?

Thighs of chicken are ideal when marinated in a mixture of soy sauce, honey, garlic powder, salt, pepper, onion powder, and cayenne pepper for at least 12 hours before cooking. At the end of the marinating time, throw them into a hot skillet with some oil and cook them until they’re golden brown. Then sprinkle on some cheese, bacon, and ranch dressing. Add another 10 minutes of cooking time, and then it will be ready to serve.

Tools You'll Need to Make Garam masala Chicken Thigh
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Tools You’ll Need

For this dish, a big ovenproof skillet, such one made of cast iron, is needed. If your pan isn’t large enough to hold the chicken thighs, use two. Having a chopping board and another big bowl on hand would be helpful. You should store all materials at room temperature.

Oven Baked Garam masala chicken thigh
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Recipe-1 (Oven-baked)

CategoryInformation
Prep time10 min
Cook Time40 min
Serving6 people
Cooking DifficultyEasy
CuisineIndian
CourseMain course
Calories403 calories
Nutrition Information About oven Baked Garam masala chicken thigh
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Nutrition Information

NutrientAmount% Daily Value
Calories403kcal20%
Carbohydrates10g3%
Protein25g50%
Fat30g46%
Saturated Fat7g44%
Ingredients For Baked Garam masala chicken thigh
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Ingredients For Oven-baked:

  • Chicken wings and drumsticks in a 1.2-pound package
  • 1/4 teaspoon finely powdered black pepper one teaspoon kosher salt
  • 1 tsp. of curry powder, sweet
  • Garam Masala, one teaspoon
  • Sugar, granulated, one teaspoon
  • 14 cups of buttermilk
  • 1/2 tsp. honey
  • A quarter of a cup of canola oil

Sauce Ingredients:

  • 12 a medium-sized yellow onion, chopped two minced garlic cloves
  • 3 grams of butter
  • Canola oil, one tablespoon
  • Two teaspoons of ground cumin
  • Half a teaspoon of kosher salt
  • 1/4 teaspoon of ginger powder
  • 14 tsp of ground cinnamon
  • Cayenne pepper (optional) 1/4 teaspoon turmeric
  • 1.5 tablespoons of Garam Masala
  • Sprinkle paprika or sweet paprika, one teaspoon
  • One sixteen-ounce can of tomato paste
  • Two teaspoons of granulated sugar 1/2 cup of heavy cream or Half ‘n Half
  • Spice things up with some chopped fresh cilantro or parsley as a garnish.
Instructions For Baked Garam masala chicken thigh
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Instructions

Season the chicken with salt, pepper, curry, Garam Masala, and sugar on all sides. Buttermilk, yogurt, and oil should be mixed in a large dish or a gallon-sized plastic bag with a zipper. Mix in the chicken, making sure each piece is well coated with the marinade. Chill the chicken for at least an hour, preferably two, and turn it over once every half an hour.

Cook the sauce down on low for about 15 minutes while stirring frequently and adding the tomato sauce.

Keep 1/2 cup of the sauce on the side to drizzle over the cooked wings.

Prepare Baked Garam masala chicken thigh for Eating
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To Prepare Chicken for Eating:

  • Take chicken out of the refrigerator 15 minutes before you cook it.
  • Put the rack in the center of the oven and turn the temperature to 425 degrees Fahrenheit.
  • Wrap aluminum foil around a large, rimmed baking pan. Prepare a baking sheet with nonstick spray and place a wire rack over it.
  • Toss the chicken on the wire rack or baking sheet you’ve set up using the tongs. Chicken should be placed on the wire rack with enough room between each piece, and any extra marinade should be discarded.
  • 10-minute baking time (the chicken will still be a tad pink). To ensure that the sauce will adhere to the chicken, a first bake is performed to dry up the marinade.
  • Keep 1/2 cup of the Tikka Masala Sauce on the side to serve with the chicken.
  • After cooking, take the chicken out and coat each piece with the leftover Tikka Masala Sauce.
  • Add another 15 minutes to the chicken’s baking time.
  • Take the chicken out of the oven and baste it with the sauce on both sides. Then, turn over each chicken piece.
  • Continue baking for an additional 10–15 minutes or until a thermometer inserted into the center of a piece of chicken reads 170–180 degrees Fahrenheit (depending on how you like your wings). In an ideal world, the meat would fall off the bones. Preparation and cooking time is estimated to be 35–45 minutes.
Air fried Garam masala chicken thigh
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Recipe-2 (Air fried)

InformationValue
Prep time10 min
Cook Time20 min
Serving20 meatballs
Cooking DifficultyEasy
CuisineIndian
CourseMain course
Calories52 calories
Nutrition Information about Air fried Garam masala chicken thigh
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Nutrition Information

NutrientAmount% Daily Value
Calories52—
Calories from Fat18—
Fat2g3%
Cholesterol14mg5%
Sodium141mg6%
Potassium97mg3%
Carbohydrates1g0%
Protein6g12%
Vitamin A705IU14%
Vitamin C0.7mg1%
Calcium16mg2%
Iron0.3mg2%

Ingredients For Air fried:

  • 16 wings
  • 2.5 tsp Salt
  • Red Chili Powder (optional)
  • 1 tbsp Garam Masala
  • 2 tsp Amchur (Dried Mango Powder)
  • 2 tsp Baking Powder
  • 1/4 cup Hot Sauce
  • 1 tbsp Butter
Ingredients for Air fried Garam masala chicken thigh
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Instructions for Air fried Garam masala chicken thigh
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Instructions

  1. Mix all the dry spices.
  2. Add them to the chicken.
  3. Air dry for 2 – 24 hours in the refrigerator.
  4. Air fry at 450F or 230C for 45 – 50 mins. (Flip them after 25 mins)
  5. Heat hot sauce and butter until the butter melts, and combine in the hot sauce. Toss the fried wings in the hot sauce.
  6. Serve them with carrot or/and celery sticks along with ranch or/and blue cheese dressing.
Stovetop Garam masala chicken thigh
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Recipe-3 (Stovetop)

InformationValue
Prep time5 min
Cook time45 min
Serving5
Cooking DifficultyEasy
CuisineIndian
CourseMain course
Nutrition Information about Stovetop Garam masala chicken thigh
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Nutrition Information

NutrientAmount
Calories556.65 kcal
Carbohydrates28 g
Protein33 g
Fat30.61 g
Saturated Fat8.81 g
Cholesterol173 mg
Sodium630.71 mg
Potassium492 mg
Fiber1.17 g
Sugar3.28 g
Vitamin A502.54 IU
Vitamin C0.46 mg
Calcium87.9 mg
Iron2.74 mg

Ingredients For Stovetop:

  • 1 kilogram of bone-in, skin-on chicken thighs, 40 grams of peeled ginger
  • 50 grams of fresh chili peppers, seeds removed (if you like it mild)
  • Put in 4 garlic cloves
  • 1 small onion, chopped
  • 500 grams of tomato paste, or passata
  • torn one bunch of fresh coriander
  • Steamed green beans, 180 g (optional)
  • Two handfuls, or 50 grams, of spinach
  • yogurt, two tablespoons
  • 1/4 cup olive oil
  • One tablespoon of mild garam masala powder
  • Tomato purée (about six tablespoons) 600 ml chicken stock
Ingredients for Stovetop Garam masala chicken thigh
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Instructions for Stovetop Garam masala chicken thigh
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Instructions

Cook the chicken thighs skin-side down in rapeseed oil over medium heat. After around 10 minutes, the chicken’s fats will render, and the skin will become crisp. Continue cooking for another 10 minutes. Add salt to taste.

In the meantime, make a paste out of the ginger, garlic, and chili peppers that have been peeled. Put in a tablespoon or two of water to assist the blending process.

Keep the chicken thighs aside (they still need to finish cooking). Then, after about 5 minutes of cooking, throw in some sliced onions to sweat until they become translucent. Adding salt brings out the flavor.

The garam masala powder and paste should be added to the pan next. Stir-fry for a few minutes, then add the tomato paste and a little stock. Fry for another 5 minutes or until the pureed tomatoes have turned a darker color.

Add the passata and stock to the pan and mix well. Set a timer for 20 minutes and return the chicken thighs to the pan, skin-side up this time. After that amount of time, the chicken thighs should be ready to eat. Take the garam masala from the heat and put it on one side. A tablespoon of garam masala can be added to a bowl of yogurt to keep it from separating. Mix the yogurt and spinach into the garam masala and stir to mix.

When the spinach is wilted, return the thighs to the pan and season with salt, pepper, and the juice of half a lime. Brown rice and green beans are recommended sides.

What Should I Serve With The Recipe?

This garam masala recipe includes healthy fats, protein, and complex carbohydrates (brown rice), therefore I’ve decided to serve green beans on the side.

In my opinion, the recipe would be perfect if some greens were added to it. One other possible role for you to play is:

  • Stem broccoli, also known as tenderstem broccoli
  • Griled eggplant
  • Edamame
  • Soggy spinach
Things You Should Avoid when you making Garam masala chicken thigh Recipe
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Things You Should Avoid

Overspicing chicken thighs with spices like onion powder, garlic powder, salt, pepper, paprika, cayenne pepper, oregano, basil, thyme, rosemary, sage, bay leaves, black peppercorns, and nutmeg will make the meat tough and dry. These fixings have the potential to make the meatballs tasteless. When sautéing the meatballs, use some oil in addition to the butter. Reduce the butter by half and replace it with olive oil. The meatballs won’t cling together and become impossible to separate after cooking.

How to Store Garam masala chicken thigh
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How to Store?

Once the chicken has cooled fully, it may be frozen and kept in a freezer bag or airtight container. You should consume frozen foods within four months. Defrost in the fridge overnight, then proceed with the reheating process. Chicken breasts, drumsticks, and thighs defrost most quickly and safely in the fridge, whereas thawing a whole chicken takes a little longer. Thawing time for frozen chicken is one day for every four pounds. You’ll need some preparation time, in particular for brining the chicken.

Expert Tips About The Garam masala chicken thigh Recipe
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Expert Tips About The Recipe

  • Wings should be dried well before marinating.
  • Prepare a rack for the wings by spraying it with oil before adding the meat, and place a baking sheet or tin underneath it to catch any drippings.
  • To ensure that the wings cook uniformly, space them out on the rack.
  • Start serving right away.
  • You may utilize the remaining boneless chicken pieces from the frying process to create the greatest Garam masala chicken thighs, or you can try one of the other mouthwatering recipes listed below.
  • The spice blend can keep for one week at room temperature if stored in an airtight container.
  • Make the seasoned flour the night before and store it in a baking dish. (Don’t add the buttermilk until the meal is ready to go in the oven.) Keep out of the fridge and covered.
  • For best results, start the chicken brining process the day before you want to cook it. Keep refrigerated areas cool.
How Long Does Garam masala chicken thigh Recipe Take To cook?
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How Long Does It Take To Cook?

Chicken thighs are delicious and easy to cook if you marinade them for approximately an hour. They are best cooked in a slow cooker. Instead of using a slow cooker, you may preheat the oven to 350 degrees Fahrenheit for 20 minutes. The chicken thighs should be cooked in the oven for around 10 to 15 minutes.

Variations You Can Make

  • If you can’t find or don’t want to use certain Chicken parts, it’s easy to find replacements that will yield the same number of servings.
  • The seasonings may be customized to suit your taste. Try it with Cajun seasoning, lemon pepper, dry adobo, or your own combination of spices in lieu of the usual blend. Salt and pepper are sometimes the only seasonings for fried chicken that taste great.
  • Cayenne pepper adds a spicy taste, while Aleppo pepper and ancho chili powder provide a gentler heat. Adding hot sauce to the buttermilk brine provides a smokey, spicy taste, but if you use a lot, you may want to cut down on the salt amount.
  • Many substitutions exist for buttermilk.
  • Use cornstarch in lieu of nearly a fourth of the flour for a more delicate crunch.
  • Alternatively, the chicken may be deep-fried in a large Dutch oven or heavy-bottomed pot with approximately 2 inches of Oil. With this process, the Chicken might be ready to eat sooner than normal, so keep a watch on it.
What Makes This Garam masala chicken thigh Recipe so great
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What Makes This Recipe So Great?

  • For a variety of reasons, this chicken thigh garam masala recipe is a staple in my recipe collection. First, the most flavorful chicken comes from using chicken thighs that have been left on the bone. This cuts down on preparation time because the thighs may be thrown directly into the pan.
  • This chicken garam masala recipe is great for entertaining a large group because of its mild spice, which can be adjusted according on individual preferences.
  • This is a terrific weeknight meal to make after a long day at school or the office because much of the cooking time is passive.
  • This dish is one of my favorites for meal prepping since it yields 5 nutritious and delicious servings as they defrost in the freezer.

Frequently Asked Questions [FAQs]

1. Do I Need to Remove The Chicken Skin?

Although the skin adds flavor and texture to fried chicken, it may not be the most excellent choice for fried Chicken because of its thicker, rubberier consistency.

2. For How Long At Oven Temperature Should I Roast Chicken Wings?

The cooking time for these wings at 425 degrees Fahrenheit is approximately 35 minutes to 45 minutes. You should let the wings marinade for at least two hours before frying them. Marinating is essential; skipping it would be a mistake.

3. To What End Are Eggs Being Used In A Buttermilk Brine?

Because of the eggs, the Chicken stays coated. They help to cover.

4. What If I Don’t Want To Use Chicken?

Absolutely! It is possible to use 900 grams (about 2 lbs) of beef, lamb, turkey, or pork for the pork in this recipe. You must modify the cooking time for the type of meat you use.

5. Can I Assemble The Meal Using Vegetables?

Including some potatoes in the baking dish is fine. They’re perfect for soaking up sauces in a pan. To compensate for the additional moisture that vegetables like carrots, broccoli, spinach, or peas will provide to the dish, the marinade spices should be increased.

Conclusion

These Garam masala Chicken thighs are delicious, easy, and, best of all, made from the leftover Chicken from your holiday dinner. You can make a big batch of these and serve them to your friends and family for your next party or freeze them for a quick and easy dinner down the road. We hope you enjoy this recipe. Please share it with your friends and family, and if you end up making it, don’t forget to take a picture.

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