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Indian Baked Chicken Recipe

Indian Baked Chicken Recipe

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


  • 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


  • 1. Place the potatoes, carrots and onion in a greased 13x9-in. baking dish; add chicken. In a small bowl, combine the remaining ingredients and pour over top.
  • 2. Cover and bake at 400° for 1 to 1-1/4 hours or until a thermometer inserted into chicken reads 180° and vegetables are tender. Yield: 6 servings.

Nutritional Facts

1 serving: 323 calories, 13g fat (3g saturated fat), 77mg cholesterol, 612mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 starch, 1 fat.

Reviews for Indian Baked Chicken

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vewebber58 User ID: 998755 116168
Reviewed Sep. 11, 2014

"I really liked this 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!!"

mjlowing User ID: 5942588 193310
Reviewed Jan. 22, 2014

"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."

bjsilve0 User ID: 172187 109471
Reviewed Aug. 6, 2013

"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."

1275 User ID: 6324211 131846
Reviewed Oct. 9, 2012

"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."

A.Logan User ID: 4951556 191903
Reviewed Jan. 26, 2012

"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."

ekatiakarpova User ID: 6312133 190945
Reviewed Jan. 16, 2012

"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)."

bdfloyd User ID: 4644505 190943
Reviewed Jan. 5, 2012

"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."

Hannah0418 User ID: 1795891 124353
Reviewed Dec. 22, 2011

"i didn't like the taste of this, maybe cause i don't love indian food"

cbravio User ID: 6416357 124340
Reviewed Dec. 21, 2011

"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."

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