Garam masala chicken. Savor the flavor of aromatic Indian spices with this masala loaded baked chicken recipe. The warmth of traditional spices meets the tender and succulent chicken to create a flavorful weeknight meal. Oh so delicious!
Garam Masala Chicken
You definitely can’t go wrong with the ultra versatility of chicken. From baking and poaching to deep or shallow frying, it absorbs all kinds of flavors to create delicious dinner any day of the week. Obviously, baking is my favorite version as it gives you hands-free cooking ideal for days when you don’t want to spend hours in the kitchen. But, whatever cooking method you prefer, this ingredient always boasts that unique deliciousness that’s as simple as it is flavorful.
These chicken thighs are marinated with just one spice mix that’s commonly used in Indian cooking - garam masala. Alongside this flavorful mix of masala spiced chicken, you can also add some veggies like potatoes and carrots to build up on the nutrition. This baked chicken is absolutely flavorful, don’t be surprised if it becomes your new favorite. So, what are you waiting for?
Key Ingredients In Garam Masala Chicken
- Chicken thighs - You can opt for your favorite chicken portion, but chicken thighs are more flavorful.
- Garam masala - Comprising of key Indian spices, this spice mix is quintessential in Indian cooking.
- Vegetables - Add your favourites to absorb flavors from the chicken while baking.
How To Make Garam Masala Chicken
Marinate chicken - The first step in making this baked chicken is obviously marinating with the key spice mix, garam masala. Coat chicken with the spices alongside salt and pepper. If time permits, you can marinate overnight.
Bake chicken - To bake, place chicken and vegetables in a baking tray. I also like to add whole garlic cloves, lemon and rosemary sprigs. And don’t forget to drizzle generously with olive oil. Once cooked, you can serve these chicken thighs with crusty bread, naan or rice.
Garam Masala Chicken
Ingredients
- 6 large approximately 1 kg chicken thighs
- 1 tablespoon garam masala homemade or store bought
- 3 large potatoes peeled and quartered
- 1 large onion halved
- 1 large carrot cut into large pieces
- 1 large bell pepper capsicum, cut into large slices
- 4 garlic cloves peeled
- 1 lemon halves
- 1 sprig rosemary
- 1 tablespoon olive oil
- Coriander cilantro leaves and lemon wedges, to garnish
- Mint chutney or mango chutney to serve
- Crusty bread naan or rice, to serve
- Salt and pepper to taste
Instructions
- Place chicken in a large bowl. Add garam masala. Coat chicken with the spice mix. Season with salt and pepper.
- Let chicken marinate in the refrigerator for at least 30 minutes, or overnight if time permits.
- Preheat oven to 220 C or 430 F and set oven rack to middle position.
- Arrange potatoes, onions, carrots, bell peppers (capsicum), garlic, lemon and rosemary in a rimmed baking sheet in a single layer. Season with salt and pepper.
- Place chicken atop the vegetables.
- Drizzle with olive oil.
- Bake until the chicken thighs are browned and register 165 F or 74 C on an instant-read thermometer, about 40-45 minutes.
- Measure temperature in the center of the thickest part of the thighs.
- Remove from oven and let chicken rest for 5 minutes.
- Garnish with coriander (cilantro) leaves and lemon wedges.
- Serve with crusty bread, naan or rice.
Video
Notes
- Chicken - I opted for skinless, boneless chicken thighs. However, skin-on, bone-in thighs impart maximum flavor. Apart from thighs, you can also use drumsticks or even whole chicken in this recipe. Just make sure you adjust the cooking time.
- Variation - If you love a bit of sweetness with chicken, add sliced apples, pears or nectarines.
Nutrition
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