Saturday, December 28, 2013

Crispy Oven-Fried Indian Chicken

I'm a big fan of making oven-fried chicken. It's healthier, plus I don't have to deal with a bunch of used oil. Though most oven-fried recipes call for chicken breasts, I personally think that the thighs have a ton more flavor, and stay nice and moist. Plus, a lot of the times, they're actually cheaper than the breast meat. 

This version gets most of its flavor from a garam masala and yogurt blend. The yogurt also keeps the skin nice and moist while cooking. Panko makes for a nice, crispy, but not too thick breading, and the chicken has enough flavor that no sauces are necessary at all! 

Crispy Oven-Fried Indian Chicken
adapted from The Noshery

4 boneless, skinless chicken thighs
1 6oz container plain Greek yogurt
3 1/2 tsp garam masala
2 scallions, green parts only, finely minced
3 garlic cloves, finely minced
1-2 Tbsp milk
1 1/2 cups panko
4 pats of butter (1/2 Tbsp each)

Preheat oven to 350° and butter a 13x9" baking dish.

Combine the yogurt, garam masala, green onions, garlic and milk. Stir until well-combined. 

Coat the chicken thighs in the yogurt mixture, then coat with the panko.

Place the chicken in the buttered dish, then top each thigh with a single pat of butter. Cover with foil and bake for 35 minutes.

Uncover and broil until bread crumbs are golden brown.


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