Indian Baked Chicken Recipe
- 1 pound small red potatoes, quartered
- 4 medium carrots, cut into 1-inch pieces
- 1 large onion, cut into 1-inch pieces
- 6 boneless skinless chicken thighs (about 1-1/2 pounds)
- 1 can (14-1/2 ounces) chicken broth
- 1 can (6 ounces) tomato paste
- 2 tablespoons olive oil
- 1 tablespoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- Place the potatoes, carrots and onion in a greased 13-in. x 9-in. baking dish; add chicken. In a small bowl, combine the remaining ingredients and pour over top.
- Cover and bake at 400° for 1 to 1-1/4 hours or until a meat thermometer inserted into chicken reads 180° and vegetables are tender. Yield: 6 servings.
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Indian Baked Chicken(7)
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Excellent and for me to say that is something because I do not like chicken thighs. My other have loves them so I am always on the lookout for recipes using them that I may like. This is at the top of the list.
Very easy and interesting taste. I would agree with the other reviewer that a whole can of tomato sauce does make this taste sour. Next time I would reduce some of the chili powder and cumin because my family does not like very spicy things. Great comfort food and almost no hands-on work. I used cut up chicken breasts because I didn't have chicken thighs. Added a little curry powder to up the indian taste. Not that great leftover- just a tip.
It was a very good comfort stew.. 3 out of 5 people liked it out of my family.. Its good for children because its not to bold on the indian flavor.. It was great the next day.
That`s was okey, not that flavory like Indian food! If this recipe had Curry it can be more flavory and more close to Indian recipes. So my advice when you will cook it add also Curry and put less tomato paste ( too soury with 1 can tomato paste).
I really loved this recipe, even my picky kids liked it. It has just a hint of Indian spices. I swapped out the potatoes with cauliflower. This is a great make-ahead meal, too.
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