Creamy Roasted Indian Spiced Chicken Thighs with Aromatic Coconut Cream
This dish features tender, skin-on chicken thighs coated in a fragrant blend of Indian spices and roasted to golden perfection, then finished with a luscious coconut cream sauce. The aromatic spices and creamy coconut create a rich, flavorful dinner that's both comforting and exotic.
Ingredients
Ingredients
- 8 pieces chicken thighs bone-in, skin-on, patted dry
- 1 cup full-fat coconut milk canned, well-shaken
- 2 tbsp ghee or coconut oil melted
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp fresh ginger grated
- 3 cloves garlic minced
- 1 tsp salt or to taste
- 0.5 tsp black pepper freshly ground
- 0.25 cup fresh cilantro chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or additional coconut milk to maintain creaminess. Make-Ahead: The spice paste can be made up to 2 days ahead and stored covered in the fridge. Rub it on the chicken just before roasting. Variations: For a dairy-free version, ensure you use coconut oil instead of ghee. You can add a handful of baby spinach to the dish during the last 5 minutes of cooking for extra greens. Serving Suggestion: Serve over basmati rice, quinoa, or with warm naan bread to soak up the delicious sauce.