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.


1 comment:

  1. Tried this today -- great stuff! I have pre-toasted the panko in butter, and I just let it bake without any cover foil for 35 min and rest for some more minutes. It came out great and the gorgeous fragrance is still around. It's so easy to make ... and no oily smell in the kitchen, no remaining frying oil and a husband full of praise ;-) Thx for sharing.