- 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.
Reviews forIndian Baked Chicken
"I really liked this dish....it wasn't exactly Indian , but the flavor was reminiscent of Indian food, and that wasn't a problem for me. The recipe goes together so easily, and there's very little fat in it. (I do trim my chicken thighs very well.) It tastes so good fresh from the oven, and satisfies hungry appetites . I love the carrots and little red potatoes and onion....the dish had a slightly sweet taste to me, probably from these ingredients, as well as being a little tart from the tomato paste. Will I make it again? Most definitely!!"
"The sauce seemed like it needed more flavor, so I added a hefty tablespoon on garam masala. I usually end up adding garam masala to most Indian-type dishes, I think it adds depth to the flavor without making it too spicy for kids and pickier adults."
"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."
"i didn't like the taste of this, maybe cause i don't love indian food"
"This was the first recipe I tried out of this month's issue since I had all of the ingredients on hand and it was great! It's a hearty and warming stew, and i will be making it again.I did, however, make some minor changes: I cooked it in the crock pot on low while I was at work all day (no problems!). I used 3 chicken breasts (they're a little dry, but fine if you mash them up in the sauce; thighs are suggested for a reason). Last, I added a can of rinsed chick peas for added fiber (excellent!).It froze well and made a wonderful lunch too."