Prep 5 mins
Cook 40 mins
From Bon Appétit Magazine, January 2009
- 354.88 ml plain yogurt
- 354.88 ml tomato puree, canned
- 44.37 ml cumin
- 29.58 ml coriander
- 29.58 ml canola oil
- 19.71 ml paprika
- 14.79 ml celery seed
- 7.39 ml cayenne
- 4.92 ml salt
- 4.92 ml ginger
- 2.46 ml cardamom
- 0.59 ml clove
- 5 garlic cloves, minced
- 907.18 g chicken thighs, skinned and trimmed
- 709.77 ml cooked basmati rice
- Preheat oven to 350°F
- Whisk first 13 ingredients in a 2-quart baking dish. Add chicken; stir to coat.
- Bake until chicken is cooked through, about 40 minutes.
- Divide rice among bowls. Top with chicken and sauce.
This is so super speedy to put together I can't believe the first reviewer and I were making the same recipe. I will make this again, but I'll fry off the onion, garlic and spices in the oil before adding that spice paste into the yoghurt/tomato mix (made as written, it had a bit of a raw spice taste).I didn't know what temp to cook this at, or to cover, or not cover, so went with 170c and uncovered-I liked the well-browned finish of my dish. I used bone in legs and thighs.
I had been saving this recipe from the Jan 2009 Bon Appetit and finally made it tonight. DH and I really enjoyed it. There is a lot of prep involved, so it might be better served as a weekend dish, but the prep is very worth the end result. This has excellent flavor. We made no modifications to the recipe and used a Greek yogurt. We served over basmati rice, along with the Red Bell Pepper and Shallot Curry originally posted with the recipe in the magazine. We will definitely make this dish again!