Tag Archives: Chicken

Chicken Fajitas on the Grill

Posted on July 12, 2026 | Leave a comment

IMG_5599.JPG

IMG_5593.JPG Wow–Fajitas on the Grill and the best part is there were no pots and pans to clean up! Cooked in Aluminum Foil Packs right on the grill! They’re called Hobo Packs. This is so easy to make and so delicious to eat. Definitely one of our favorite go to meals in the summer. If you don’t have a grill you can make in the oven on a large rimmed baking sheet.

Very quick prep and delicious ingredients. Feel free to substitute whatever peppers you would prefer. This is what I did.

You’ll need heavy-duty aluminum foil for the grill.

  • If you double up the recipe you’ll need more hobo packs and feel free to experiment with the ingredients. 

Follow me on Instagram @cookingwithcandi

Ingredients:

1 lb. chicken tenders–I cut them in 1/2 so they’re still thick enough that they don’t over-cook in the 15 minutes it takes to cook. If the pieces are too too thin they’ll over-cook. 

1 medium red onion, halved and sliced 1/4 inch thick (approximately)

1 poblano chile or serrano chile whatever you can get. Stemmed and cut lengthwise into 1/2 inch strips. I used both .

1 Red Bell Pepper–cut into strips lengthwise

1 Yellow Bell Pepper –cut into strips lengthwise

*you can really use any peppers that you’d like–these are the ones I used Shishito Peppers would be wonderful as well.

1/4 cup extra-virgin olive oil

1 1/2 tsp. cumin seeds

Kosher Salt and Freshly Ground Black Pepper- you’ll need to be fairly generous with the salt –I used about 1 1/2 teaspoons of salt and a few grinds of the pepper mill.

4 -6 fresh oregano sprigs–at least 1 in each packet–I used 2 in each packet. This is an optional option if no oregano– I like the flavor. 

1 lime, thinly sliced crosswise

Warm flour or corn tortillas, sour cream , guacamole and salsa and some hot sauce for serving. I used small tortillas but any kind will work out nicely. This is a very easy Summer Meal. I also like to serve with rice and beans.

Directions:

Cut up all the veggies, onions and chicken and light the grill, I had the grill turned up high , it should be medium to high. I put it to high to pre-heat and then lowered to a more medium – high, if you are unable to do this step just check on them after 12 minutes to make sure the bottom isn’t burning.

In a large bowl, toss the chicken, onion and all the peppers with the olive oil and cumin seeds. Season generously with salt and pepper and toss again. I like it to sit for about 15 minutes while grill is heating up. 

Arrange 4 14 inch sheets of heavy duty foil on a work surface ( see pics) app. 14 inches don’t get the ruler out you can   eyeball it, it needs to fit a pile of veggies and chicken. Last night I increased the chicken so we had about 6 packs.

Pile the chicken and veggies evenly on one 1/2 of each foil sheet and top with the oregano and lime slices. Fold the foil over the ingredients and pinch the edges to seal.

Place the foil packets on the grill, close the lid and cook over moderately high heat until the chicken is cooked through, anywhere from 12 to 15 minutes.

Open the packets and serve with warm flour fajitas, sour cream , guacamole, salsa and hot sauce.

*Packets can be made a night ahead of time and kept in the refrigerator.

I usually place all ingredients after cooking in a large serving dish/bowl and let everyone help themselves.

Enjoy!

Leave a comment

Posted in chicken, Uncategorized

Tagged , , , , , , , , , ,

Sheet Pan Chicken –Honey Balsamic with Veggies

Posted on June 15, 2026 | Leave a comment

This is a very easy and delicious meal. The most work came from cutting up the vegetables and you can really use any veggies you’d like . This time I used a mix of red pepper, mushrooms, carrots and string beans. I would recommend adding a red onion but I didn’t have one in the house so didn’t use it. The onion would add a nice layer of flavor.

Also I used Chicken Thighs and again the timing on this recipe was for thighs –Chicken Breasts would be different as they cook much faster than thighs so not 100% about how that would work out but by all means give it a try and just keep an eye on them because they tend to dry out.

I like thighs because they can take the heat and my opinion is they are tastier.

Please follow me on Instagram @cookingwithcandi thanks and Enjoy!

Ingredients:

This is for the Honey Balsamic Chicken:

6 Bone in , skin on Chicken Thighs —

1/2 cup Balsamic Vinegar

1/4 cup Honey

1 Tablespoon minced Fresh Garlic

1 Tablespoon Dried Oregano

1 Teaspoon Chili Powder

1/4 cup Olive Oil

2 Tablespoons Whole Grain Mustard

Kosher Salt to taste–1 Teaspoon to start

Sheet Pan Vegetables:

I used about 1/2 lb. String Beans

2 Carrots peeled and sliced into strips (see photo)

Mushrooms–8 oz. Box –sliced

Bell Peppers–I used a Red Pepper cut into 6 long slices

You can use Sweet Potatoes, Broccoli, Red Onion, and really any veggies you like

2 Tablespoons Garlic Powder

3 Tablespoons Olive Oil

Salt and Pepper to taste

Directions:

Pre-heat oven to 425 degrees

Mix together in a bowl all the ingredients under Honey Balsamic Chicken — put in a ziplock bag along with the chicken thighs. Set aside for about 15 minutes while you prepare the vegetables.

*Marinate the chicken for at least 15 minutes or up to an hour but no more than this. Do not let chicken marinate for more than an hour because the vinegar acids start to break down the tissue in the meat and can make the chicken tougher .

Then I cut up all the veggies and put on a sheet pan that has been sprayed with Cooking Spray. ( I use a very large Sheet pan) and toss the veggies with the Olive Oil , Garlic Powder and some Salt and Pepper and spread them out on the Baking Sheet.

After the initial 15 minutes of marinating you then place the chicken thighs on top of the veggies and bake for 30-35 minutes — you can check the internal temperature of chicken with a meat thermometer and it should read 165 degrees if they are done.

I then remove the chicken to a plate and continue cooking vegetables for another 5 minutes, then I added back the chicken and turned oven to broil and probably 3-5 minutes is all you need to get everything nice and crispy! You’ll have to watch your oven but start with 3 minutes and check on it.

I added Brown Rice and had a most tasty delicious meal!

 

This is how it looked before cooking–take note of the size of the vegetables

 

 

Leave a comment

Posted in chicken

Tagged , , , , ,

Lime-Garlic and Ginger Chicken —

Posted on June 1, 2026 | Leave a comment

Vm I made this recipe for dinner last night and it was just delicious. It elevated the weeknight bbq chicken for sure . The only thing is this recipe is best left to marinade for at least 6 hours. After breakfast I made the marinade and let it sit all day. This chicken can sit in the marinade for up to 8 hours–just let it come to room temperature before cooking. Not so tough to do and worth the results. If you don’t have an outdoor grill use a grill pan on medium-high . I plan on making this chicken all year round. Not a lot of ingredients at all and very easy to put together.

This can easily be doubled.

Ingredients:

1 1/2 to 2 pounds of boneless, skinless chicken thighs which is what I used but feel free to use chicken breasts

Kosher Salt and Freshly Ground Black Pepper

1/3 cup Mayonnaise — now I don’t use diet mayonnaise and the mayo burns off so you won’t be tasting it -the mayo makes it moist and yummy

1 Tablespoon Lime Zest — app. 2 limes and save the lime to squeeze over the chicken

1 Tablespoon finely grated fresh ginger — if no fresh ginger use about 1/8 of a teaspoon of powdered ginger –1/8 to 1/4 of powder is equivalent to 1 Tablespoon Fresh

2 garlic cloves finely minced — I always put my garlic in my mini processor for a fine mince . If you don’t have a mini processor you can just mince by hand but it’s a great little machine to own.

Directions:

Pat the chicken dry with some paper towels.

In a large enough bowl to add the chicken stir together the mayonnaise, lime zest, garlic, ginger and 1 1/2 teaspoon kosher salt and about 1/2 teaspoon black pepper. Add the chicken to the mayo mixture and stir to coat. I put my chicken in the fridge for the whole day and removed it about an hour before cooking to bring to room temperature.

To grill: Heat your grill to medium high and grill the chicken till cooked through I cooked for about 5 minutes per side and they were perfect. Breasts will cook up faster so just watch them . They’re finished when juices run clear. Turn as necessary to avoid burning them.

If cooking inside the house with a skillet/grill pan cook over medium-high heat also about 5 minutes per side.

I squeezed the fresh lime over before serving and they were just delicious.

Enjoy!!! Simple and Delicious!

 

Leave a comment

Posted in chicken

Tagged , , , , , , , ,

Chicken Piccata

Posted on May 22, 2026 | Leave a comment

Pan fried chicken in a sauce which is a combination of butter, fresh lemon juice, oil and capers and a little chicken broth and the perfect amount of lemon and lemon zest! This chicken dish is super easy and super fast to make for dinner I don’t add cream because I find it rich enough with the little butter and oil in it. If no broth use a dry white wine like pinot grigio. Always use fresh lemon though and the zest for that extra brightness and zing. Capers add the briny salty deliciousness which balances it all out. If you’re in with all these ingredients then here you go.

One more thing– of course you can buy chicken breasts in supermarket and slice in 1/2 and pound, I feel it’s worth the extra $$ to go to butcher and have them slice and pound . A lot of supermarkets have butchers which will be happy to do this so you can ask. I know Whole Foods will.

I served alongside brown basmati rice but any rice or pasta will do or mashed potatoes or a simple parmesan arugula salad, you get it. I had fresh asparagus on hand so used that but any green will do.

Enjoy! and your welcome

Ingredients:

1 – 1/2 pounds chicken cutlets –this was actually 4 cutlets perfect for the two of us with a little left over.

Kosher Salt and Freshly ground black pepper

Garlic powder

Flour–enough to dredge 4 pieces of chicken –I use a flat plate to dredge

4 Tablespoons unsalted butter -divided

1 Tbsp. Olive Oil

1/4 -1/2 cup chicken broth or dry white wine

1 Lemon juiced and zest of 1 lemon –I used an average size lemon a little bigger won’t hurt but not smaller

1 Tablespoon brined capers – drained

Directions:

I take chicken and pat dry and generously sprinkle both sides with salt, pepper and garlic powder

Heat 2 Tablespoons butter and olive oil in a large enough skillet over medium high heat — I only did 4 cutlets otherwise you’ll have to do in batches — and add more butter /olive oil/broth/lemon juice etc. basically just do the sauce again for more cutlets

Once the pan is hot, cook the chicken pieces for about 4-5 minutes per side until golden and set aside on a separate plate

Take the pan off the heat and add the chicken broth or wine, lemon juice, lemon zest, remaining butter and capers to the skillet , you’ll de glaze the pan and scrape up any browned bits

I then return pan to medium high heat and add a very little bit of flour to thicken and once it’s bubbling again add chicken back into the pan –you may want to add a little broth as well depends on how reduced sauce is — I added a little bit more — if sauce thickens too much add wine or broth

Add the chicken to sauce and cook for another 4-5 minutes and that’s it

*this was good for the two of us with one cutlet left over

serve hot with whatever sides you like and Enjoy!

img_0628

img_0617

Leave a comment

Posted in Uncategorized

Tagged , , , , ,

Balsamic Chicken

Posted on May 19, 2026 | Leave a comment

This delicious balsamic chicken loaded up with flavor is easy to make and a wonderful weeknight meal .

I made it with bone in skinless thighs, you can make with regular chicken thighs, bone in skin on, or boneless skinless chicken thighs and if you must chicken breasts just be careful with the cooking because they do tend to dry out. A little marination is good if even for an hour – I did two hours yesterday but overnight is sort of ideal but I know that’s tough to do. I also used my cast iron skillet to cook them in but a simple pyrex baking dish will do , just spray with cooking spray because the marinade can get sticky.

img_0593

Here’s what I did last night and enjoy!

Marinade:

1/4 cup extra virgin olive oil

3 Tablespoons Balsamic Glaze not Balsamic vinegar

1 Tbsp. Tomato Paste

1 tsp. Honey

1 lemon juiced

4-5 garlic cloves minced ( large) but if no garlic cloves you can use garlic powder — 4 teaspoons for 4 cloves and 5 teaspoons for 5 cloves

1 Tbsp. fresh thyme–1 teaspoon of dried thyme if no fresh

1 teaspoon dried oregano–

1/2 teaspoon sweet paprika

8 pieces of boneless and skinless chicken thighs about 1 1/2 pounds

Kosher Salt and freshly ground coarse black pepper

Directions:

Pat the chicken dry and season generously with salt and pepper

Mix all ingredients in a large mixing bowl, olive oil, balsamic glaze, tomato paste, honey and lemon juice, add the garlic, thyme, oregano, and sweet paprika. Whisk to combine.

Add the chicken to the marinade and toss to coat, I gave it a few hours do what you can. Like I said overnight is ideal.

Pre heat the oven to 425 degrees and adjust rack to middle

Transfer the chicken to a baking dish or heat safe skillet

Cook for apple. 25 minutes and then I put under the broiler for about 5 more minutes –keep an eye on it you don’t want to burn it.

Leave a comment

Posted in Uncategorized

Tagged , , , , ,

Chicken Shawarma

Posted on May 11, 2026 | Leave a comment

I got this recipe from Pamela Salzman’s cookbook Kitchen Matters. I absolutely loved it. I made the chicken and then proceeded to turn it into a rice bowl. The rice bowl accompaniments can be whatever you like. I use Tzatziki Sauce instead of Tahini white sauce. You can also serve over salad which is quite delicious as well. Greek Salad in particular would be great! Add some delicious pita or Naan bread and it’s perfection! I made a side order of roasted peppers and onions and you can add mushrooms as well. I did this in the oven about an hour before dinner. (cut up peppers and onions add a little olive oil to coat and salt and pepper and 400 degrees for about 45 minutes )Big thumbs up on the peppers and onions in the rice bowl. Feta cheese is a must here! (buy a good one) and pepperoncini in mine! Peppers, mushrooms and onions can also be cooked in a large frying pan on stovetop , I do mushrooms first ,then peppers and onions . First heat a little olive oil up, sprinkle salt and pepper on mushrooms and cook till they fry up nicely, put mushrooms on a plate wipe off pan from residue with a paper towel , if you need more olive oil add it salt and pepper the onions and peppers, you can do separately like mushrooms or together up to you.

I cooked on my outside grill but this can be cooked indoors on a baking sheet at 400 degrees for about 35 minutes. Or use a grill pan which would probably cook faster — either way it is delicious.

I also highly recommend marinating for as long as possible. I prepared the chicken in the morning and probably marinated for about 7 hours. Minimum of 1 hour and you can do overnight as well. This marinade was very flavorful.

Thanks to www.pamelasalzman.com

Marinade:

1/4 cup good extra virgin olive oil

1/4 cup freshly squeezed lemon juice– I used 2 average sized lemons

2 teaspoons kosher salt

2 teaspoons cumin

2 teaspoons paprika

1/2 teaspoon ground turmeric

1/8 teaspoon ground cinnamon — I used a heaping 1/8 teaspoon

1/8 teaspoon cayenne pepper– I used a heaping 1/8 here too

Several grinds of freshly ground black pepper –probably 1/4 teaspoon as well

4 minced garlic cloves

2 pounds boneless, skinless chicken thighs– we obviously prefer thighs but if you must use white meat go ahead but be careful it doesn’t dry out this is why we prefer the thighs to the breast especially in this recipe.

Directions:

prepare the marinade– Combine all the marinade ingredients in a large glass bowl. Add the raw chicken and toss to coat. Marinade in the fridge for as many hours as you can — this was key. Remove the chicken from the fridge about 1/2 hour before cooking.

I cooked on my outside grill for about 7 minutes on each side. I like the outside edges a little crispy since I don’t have a revolving spit to cook my chicken on this is as close as I could get. When I can’t grill ( like in the city) I cook in 400 degree pre-heated oven for about 30 mins. then broil for just a few minutes to get it all crispy. Keep an eye on it in the oven though.

*Another perfect thing to do is to double it up on the day of prep. Take out what I will need for that night and freeze the remainder of the marinated chicken. The next time we’re in the mood for this yummy dinner I just have to take it out of freezer in the morning and defrost and cook! Saves me the time of making the marinade again.

Enjoy! I know you will.

I sliced up chicken served it in a rice bowl and we each used different accompaniments. The peppers and onions were perfect with it. Highly recommend it and you can buy store bought tzatziki which would be just fine. Would be good with some delicious toasted pita or naan bread.

Leave a comment

Posted in Uncategorized

Tagged , , , , ,

Boneless Skinless chicken thighs baked in the oven

Posted on April 29, 2026 | Leave a comment

I love making boneless skinless chicken thighs for dinner because they’re tasty and easy to cook and very difficult to mess up. They are tender and juicy and in the summer I grill them and especially good for a large crowd. But while I’m in the city I bake them in the oven. I keep in the freezer , take them out in the morning and figure out how I’m going to make them that night. This is my go to easy as 1-2-3 . Here’s what I did tonight.

The ingredients can vary and if you don’t have fresh garlic use garlic powder. (see ingredients)

I served alongside rice pilaf and a green salad. You can serve alongside anything you like.

Ingredients:

1 pound package boneless, skinless chicken thighs

Kosher Salt

freshly ground black pepper

4 cloves garlic minced or use garlic powder ( roughly 1 to 1 1/2 tablespoons of garlic powder

2 tablespoons olive oil

1 tablespoon heaping Dijon Mustard

1 tablespoon balsamic vinegar

1 teaspoon packed brown sugar (light or dark)

*crushed red pepper flakes -optional but I love a little kick just a sprinkle

Directions:

arrange a rack in the middle of the oven and heat the oven to 425 degrees. Place 1 package ( app. 6 chicken thighs) on a plate and pat dry with paper towels, sprinkle with salt and pepper and drizzle a little olive oil ( just a drizzle) I drizzle a little olive oil over the top of the chicken as well to ensure browning well in the oven this is optional.

Mix 2 tbsp. olive oil, dijon, balsamic, brown sugar, garlic and a sprinkle of crushed red pepper if you like, whisk well and pour over the chicken.

Toss to combine.

img_0356
img_0362
img_0358

Place the chicken in a single layer in a 9×13 glass baking dish. No need to grease I do use Pam cooking spray to help with clean up

Boneless, skinless chicken thighs cook quickly . Roast for about 20 minutes or until the internal temperature is 165 degrees. I like to put under the broiler for app. 3 minutes. I cover with aluminum foil for about 10 minutes and let the chicken rest , this helps it to be more tender.

Eat and Enjoy!

Leave a comment

Posted in Uncategorized

Tagged , , , , ,

Chicken Marbella–perfect for Holiday Cooking

Posted on March 24, 2026 | Leave a comment

This recipe is my “go to” chicken. I’ve made it almost every Passover and Rosh Hashana since I found it. many moons ago. The original recipe is from the “Silver Palate” cookbook.  It has been a staple on my holiday table for as far back as I can remember.  It’s really a perfect recipe for any time of the year.  

*the key to this recipe is an overnight marination so don’t skip that and obviously 4 chickens is a lot of chicken depending on how many people you have and what other dishes you have you can cut in 1/2 easily!  I usually cut in 1/2 and it’s more than enough. Also use whatever pieces you like, I do thighs bone in skin one, and breasts bone in skin on and ask the butcher to cut breasts in 1/2. It makes for easier cooking and serving!

Enjoy! and Happy Passover to all of those who celebrate.

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar

1 cup pitted prunes

1/2 cup pitted Spanish green olives (no pimentos)( if you can’t find, just pick out pimentos)

1/2 cup capers with a bit of juice

6 bay leaves

1 head of garlic, peeled and finely pureed(chopped well)app. 10-12 cloves in a head

1/4 cup dried oregano

Kosher salt and freshly ground black pepper, to taste (I start with 1 teaspoon kosher salt, and a few grinds of black pepper.)

4 chickens, cut into eighths (original recipe calls for chickens to be quartered but I find that you get more per person if you do it in eighths.) the chickens are about 2 1/2 lbs. apiece , so it’s about 10 lbs. of chicken . Sometimes I ask the butcher to cut the breasts in 1/2, if they are very large. 

1 cup brown sugar

1 cup dry white wine

1/4 cup fresh flat-leaf parsley (finely chopped)

Directions:

Combine the olive oil, vinegar, prunes, olives, capers and their juice, bay leaves, garlic, oregano, and salt and pepper. ( You can combine in a large bowl, but I use a large Ziploc bag.) Add the chicken, then stir or mix around to coat well. Refrigerate overnight.

Preheat oven to 350 degrees.

Take a large shallow baking pan (you may need 2), arrange the chicken in a single layer and spoon the marinade over it evenly. Then sprinkle the chicken pieces with the brown sugar and pour the white wine around them.

Bake, basting frequently with the pan juices until the thigh pieces yield a clear yellow juice (don’t want it pink). It takes anywhere between 50 to 60 minutes to cook. (Test thigh with a fork.)

When you are ready to serve, transfer the chicken with a slotted spoon to serving platter. Moisten with some of the pan juices and sprinkle generously with the parsley. You can pass the remaining juices in a gravy boat.

*should serve 10 or more

* this chicken is delicious cold or at room temperature. If you make ahead and it is in fridge, just remove from fridge, reheat it in the juices, then allow to come to room temperature.

Leave a comment

Posted in chicken, Passover Recipes

Tagged , , , , , , , , , ,

Chicken Marsala

Posted on March 14, 2026 | 1 comment

Chicken Marsala

The other night I prepared a version of Chicken Marsala which came out totally delicious, and worthy of posting this recipe. I am always trying out new recipes for this dish. I combined about 3 recipes and I must say this final recipe worked out just perfectly.

Ingredients:

1/4 cup all purpose flour for coating

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

I used 1 package thin chicken cutlets ( 5 pieces ) about 1 1/2 lbs.

4 tablespoons butter

1/4 cup olive oil

8 ounces Cremini Mushrooms sliced (stemmed) obviously if you like a lot of mushrooms add more!

1/2 cup Marsala ( you can buy in supermarket in the oil or vinegar section usually)

1/4 cup Sherry 

1/2 cup chicken stock

*1/4 cup chopped flat leaf parsley -optional obviously

Directions:

In a shallow bowl or large plate, mix together the flour, salt, pepper, and oregano. coat chicken pieces in the flour mixture.

In a large skillet, melt butter in olive oil over medium heat. When oil is hot place chicken in the pan and lightly brown. A little hint, don’t futz with the chicken , place it in ( make sure the oil is very hot) and let it be , turn after about 5 minutes, it should be a light golden brown, then do the same for the other side. Use tongs , try not to pierce the skin of the chicken. Remove chicken to a plate, I take paper towel and blot it.

Lower the heat, put mushrooms in pan. I sprinkle a little salt on the mushrooms. Cook mushrooms for about 5 minutes till their moisture has evaporated, and then de-glaze the pan with the sherry, Marsala,  and the chicken broth. Let it cook for another few minutes. The sauce will reduce slightly. Return the chicken to the pan, cover the pan and simmer gently for about 10 minutes, turning once. Before you serve sprinkle some chopped parsley on it if you like. I served over brown rice.

Chicken Marsala

1 Comment

Posted in chicken

Tagged , , , , , , ,

Chicken Curry

Posted on February 27, 2026 | Leave a comment

Just a little explanation of curry before we go any further. As I learned on a trip to India curry in it’s simplest form is an Indian gravy or sauce that is used with meat , tofu, or vegetables. It is usually served with rice and most popularly Basmati Rice and it contains many different kinds of spices. You can have a mild curry or a spicy curry. This recipe is a combination of different spices and actually doesn’t even use actual curry powder. So when people say they don’t like “curry” what exactly are they referring to? We loved this dish and since I am not in NY at the moment and can’t get good Indian cuisine I decided to make this recipe. Pretty easy if you have all ingredients in the house — mostly spices . Of course you control the “heat” of the curry — this was obtained with the cayenne pepper so use at your discretion. Very simple dish and I served with Basmati Rice .

This recipe as is will serve 4-6 — for the two of us I halved it — not an exact science so don’t worry about it. For instance I used 1 1/4 lb. chicken thighs. Yes I think chicken thighs yield the best flavor but if you absolutely don’t want to use them you can use breasts just cut them into smaller pieces.

Be a little adventurous and you might surprise yourself. Hope you enjoy as much as we did.

Ingredients

2 1/4 lbs. boneless, skinless chicken thighs , mine were rather small so I left whole but if they’re large cut into 2-3 inch pieces —

1 cup plain, full-fat yogurt — you can use Greek and you can use 2% as well

4 garlic cloves, minced or grated and divided

2″ piece of ginger, minced or grated and divided as well. If no fresh ginger which I recommend you can use powdered . Use app. 1/2 teaspoon of ground ginger, divided.

2 Teaspoons kosher salt, divided plus more for taste

3 Tablespoons neutral oil such as Canola or Vegetable

2 large onions, minced

1 teaspoon cumin seeds

1 15 oz. can crushed or diced tomatoes

2 Tablespoons tomato paste

1 1/2 teaspoons ground turmeric

1 teaspoon garam masala

1 Tablespoon ground coriander

1/2 to 1 teaspoon cayenne powder– this will give flavor and a bit of a kick so go with less if you like a mild curry

1/2 cup water

Directions:

Combine chicken thighs with yogurt, half of the garlic, ginger, and 1 teaspoon kosher salt in a bowl and set aside for however long you can ( up to 1 day) I did for about 5 hours and it was just fine. I refrigerated and took out while I was prepping ingredients.

In a large 4 qt. or larger heavy stock pot with a lid, heat oil. Once hot add onions and cumin seeds and cook for app. 5 minutes or more till onions break down and are translucent. Add remaining salt, turmeric, garam masala, coriander, and cayenne and cook for a few minutes. Add tomatoes and cook until they break down and add the tomato paste, cook for another few mins. Now add the chicken in yogurt marinade, plus water , stir to combine , and bring to a simmer , stirring. If you need more water add a little at a time. Simmer for 25-30 minutes stirring every once in a while and checking for consistency of gravy.

Chicken should be done when it is cooked for about 1/2 hour, you can check by cutting a larger piece to see if it is cooked through. Adjust seasoning as needed and serve over rice.

Enjoy!

Leave a comment

Posted in Uncategorized

Tagged , , , , , ,