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Indian Baked Chicken

 Indian Baked Chicken
Cumin and turmeric give this hearty entree just the right amount of Indian flavor while maintaining mass appeal for picky eaters in the bunch. —Stephanie Kurin, Muncie, Indiana
6 ServingsPrep: 15 min. Bake: 1 hour

Ingredients

  • 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

Directions

  • 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.
Nutritional Facts: 1 serving equals 323 calories, 13 g fat (3 g saturated fat), 77 mg cholesterol, 612 mg sodium,

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Indian Baked Chicken (continued)

Nutritional Facts: 25 g carbohydrate, 4 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer