Type what you have

Ingredients

• ✓ chicken thigh
• peach
• apricot half
• white vinegar
• pistachio nut
• curry powder
• garam masala

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place the chicken thighs in a shallow baking dish. Drain the peaches and apricots, reserving the juice in a small bowl. Stir the vinegar into the juice, and adjust the amount to taste if necessary. Season with curry powder and garam masala and stir to blend. Arrange the peaches and apricots around the chicken thighs, and pour the flavored syrup over all. Sprinkle the pistachios on top.
3. 3 Bake uncovered for 1 hour in the preheated oven, until sauce has thickened and chicken juices run clear.

By MATTHEWF335

Ingredients

• ✓ chicken thigh
• lime
• yogurt
• tandoori masala powder
• salt
• black pepper

Instructions

1. 1 Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
4. 4 Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
5. 5 Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).

By John Mitzewich

Ingredients

• ✓ chicken thigh
• peach mango yogurt
• garam masala
• lemon
• ginger
• curry powder
• salt

Instructions

1. 1 Combine yogurt, garam masala, lemon juice, lemon zest, grated ginger, and curry powder in a gallon-sized resealable plastic bag.
2. 2 Slice each chicken thigh lengthwise into 3 or 4 slices, add to the bag with the marinade, and refrigerate for 30 to 60 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C) and move an oven rack to the center of the oven. Line a sheet pan with aluminum foil.
4. 4 Thread chicken thigh pieces onto six 15-inch metal skewers and place crossways across the prepared sheet pan, resting the ends of the skewers on the raised edges of the pan.
5. 5 Bake skewers in the preheated oven for 15 minutes. Remove from oven.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken skewers for 3 minutes until meat is lightly charred, watching closely.

By Bibi

Ingredients

• ✓ chicken thigh
• olive oil
• cumin seed
• garam masala
• cardamom
• cayenne pepper
• black mustard seed
• salt
• garlic
• potato
• tomato
• swiss chard
• yogurt

Instructions

1. 1 In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
2. 2 Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

By Jessi

Ingredients

• ✓ chicken thigh
• turmeric
• cumin
• chile powder
• salt
• vegetable oil
• onion
• red chile pepper
• pigeon pea
• fenugreek seed
• water

Instructions

1. 1 Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
2. 2 Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.

By Kavin Fatehchand

Ingredients

• ✓ chicken thigh
• lemon
• ketchup
• garlic powder
• onion powder
• coriander
• cumin
• garam masala
• brown sugar
• chile powder
• paprika
• sage
• mint
• cooking spray

Instructions

1. 1 Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
2. 2 Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
4. 4 Bake in the preheated oven until tender and juicy, about 45 minutes.

By NutmegBunny

Ingredients

• ✓ chicken thigh
• vegetable oil
• onion
• ginger garlic paste
• curry powder
• cinnamon stick
• green cardamom
• bay leaf
• clove
• red pepper flake
• black peppercorn
• coriander seed

Instructions

1. 1 Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

By JRapuriS

Ingredients

• ✓ chicken thigh
• plain yogurt
• kosher salt
• ginger
• black pepper
• clove
• garlic
• paprika
• cumin
• cinnamon
• coriander
• olive oil

Instructions

1. 1 Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2. 2 Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of the bag, and seal. Turn the bag over several times to distribute marinade. Place the bag in a bowl, and refrigerate 8 hours, or overnight, turning the bag occasionally.
3. 3 Preheat an outdoor grill for direct medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.
5. 5 Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange chicken thighs over indirect heat, and cook until no longer pink at the bone and the juices run clear, about 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By DIANA F

Ingredients

• ✓ chicken thigh
• tomato
• onion
• garam masala
• garlic
• ginger root
• salt
• brown sugar
• cumin
• coriander
• greek yogurt
• cilantro

Instructions

1. 1 Stir tomatoes, onion, garam masala, garlic, ginger, salt, brown sugar, cumin, and coriander together in a slow cooker until well-mixed. Place chicken thighs in tomato mixture.
2. 2 Cook on High for 3 to 4 hours (or on Low for 6 to 8 hours). Stir yogurt and cilantro into chicken mixture.

By Les Thompson

Ingredients

• ✓ chicken thigh
• yellow curry powder
• honey powder
• salt
• black pepper
• olive oil
• butter
• onion
• garlic
• ginger root
• tomato
• tomato powder
• coconut milk
• cumin
• curry powder

Instructions

1. 1 Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid.
5. 5 Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ chicken thigh
• vegetable oil
• onion
• garlic
• turmeric
• chili powder
• salt
• tomato
• ghee
• cumin
• coriander
• ginger root
• cilantro leaf

Instructions

1. 1 Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
2. 2 Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
3. 3 Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

By Alia Tasleem

Ingredients

• ✓ chicken thigh
• butter
• vegetable oil
• onion
• garlic
• tomato paste
• curry paste
• curry powder
• tandoori masala
• garam masala
• green cardamom pod
• coconut milk
• yogurt
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat butter and vegetable oil in a large skillet over medium heat. Stir in chicken, onion, and garlic. Cook and stir until onion has softened and turned translucent, about 10 minutes.
3. 3 Stir in tomato paste, curry paste, curry powder, tandoori masala, and garam masala until no lumps of tomato paste remain.
4. 4 Pour mixture into a slow cooker. Stir in cardamom pods, coconut milk, and yogurt; season with salt.
5. 5 Cook on High for 4 to 6 hours or Low for 6 to 8 hours, or until chicken is tender and sauce has reduced to the desired consistency. Remove and discard cardamom pods before serving.

By The Meal Planner

Ingredients

• ✓ chicken thigh
• yogurt
• tandoori masala powder
• onion
• ginger
• water
• garlic
• cooking oil
• garam masala
• chili powder
• tomato sauce
• half and half
• butter
• fenugreek leaf
• salt

Instructions

1. 1 Stir yogurt and tandoori masala powder in a large bowl until combined; add chicken and toss to coat. Marinate in the refrigerator for 1 hour. Drain and discard excess marinade.
2. 2 Puree onion, ginger, water, and garlic in a blender until it forms a smooth paste; set aside.
3. 3 Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook until lightly brown, about 5 minutes. Remove from the skillet and set aside.
4. 4 Heat remaining 2 tablespoons oil in the same skillet. Fry onion paste until moisture is mostly evaporated, about 3 minutes. Sprinkle garam masala and chili powder over mixture; cook for 1 minute more. Add tomato sauce, reduce heat to medium-low, and cook another 5 minutes.
5. 5 Return chicken to the skillet. Add half-and-half and bring to a boil. Add butter, fenugreek leaves, and salt; reduce heat to low and simmer, uncovered, until chicken is no longer pink in the middle, 15 to 20 minutes.

By DHANO923

Ingredients

• ✓ chicken thigh
• onion
• garlic
• ginger root
• olive oil
• cumin
• turmeric
• salt
• black pepper
• cardamom
• cinnamon stick
• clove
• bay leaf
• nutmeg
• tomato

Instructions

1. 1 Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
2. 2 Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
3. 3 Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

By SHECOOKS2

Ingredients

• ✓ chicken thigh
• garlic
• ginger root
• salt
• cumin
• turmeric
• curry powder
• paprika
• garam masala
• crema
• butter
• onion
• basmati rice
• coconut milk
• saffron

Instructions

1. 1 Combine garlic, ginger, salt, cumin, turmeric, curry powder, paprika, and garam masala in a zip-top bag and shake to combine. Reserve 1 teaspoon of spice mixture. Add crema to the bag and mix to combine. Add chicken thighs to the bag and marinate in the refrigerator, 8 hours to overnight.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and onions. Cook until browned and softened, about 6 minutes. Transfer to a small plate.
3. 3 Add remaining butter to the pot. Pour in chicken thighs and marinade. Saute for about 2 minutes and hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Add rice to the pot around chicken thighs. Add caramelized onions. Pour coconut milk over rice, making sure rice is covered. Close and lock the lid. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions for 30 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
7. 7 Add reserved spice mixture to the pot and crumble saffron on top of chicken and rice before serving.

By thedailygourmet

Ingredients

• ✓ chicken thigh
• coconut milk
• salt
• ginger
• garlic powder
• curry powder
• chicken bouillon
• water
• habanero pepper
• tomato
• green chile
• tomato
• chickpea
• carrot
• baby potato
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add onion to the hot oil and saute until translucent, about 5 minutes. Add chicken and cook until browned, 3 to 5 minutes. Cancel Saute function.
2. 2 Add potatoes, carrots, chickpeas, both cans of diced tomatoes, water, bouillon cubes, curry powder, garlic powder, ginger, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in coconut milk.

By Andrea Schumacher

Ingredients

• ✓ chicken thigh
• almond
• heavy cream
• salt
• sugar
• chicken stock
• cinnamon
• turmeric
• paprika
• cardamom pod
• fennel seed
• cumin seed
• butter
• sunflower oil
• ginger root
• garlic
• green chile pepper
• onion

Instructions

1. 1 Combine onions, chile pepper, garlic, and ginger in a blender; blend until smooth. Cut each chicken thigh into 4 pieces.
2. 2 Heat oil in a large skillet over high heat and brown chicken pieces in batches until evenly browned on all sides, about 5 minutes per batch. Transfer to a slow cooker.
3. 3 Melt butter in the same skillet over medium heat and add onion mixture once butter has melted. Cook until flavors are well combined, about 3 minutes. Stir in cumin, fennel, cardamom, paprika, turmeric, and cinnamon and cook for 1 minute more. Mix in chicken stock, sugar, and salt; bring to a boil. Pour contents of skillet over chicken in the slow cooker. Cover.
4. 4 Cook on Low until chicken is cooked through and flavors are well combined, about 7 hours. Stir in heavy cream and ground almonds.

By Smars

Ingredients

• ✓ chicken thigh
• salt
• pepper
• curry powder
• paprika
• cinnamon
• ginger
• turmeric
• onion
• garlic
• bay leaf
• olive oil
• coconut milk
• greek yogurt
• tomato paste
• chickpea
• pea
• pineapple
• lemon
• cayenne pepper

Instructions

1. 1 Season cubed chicken with salt and pepper and set aside.
2. 2 Preheat a large dry skillet over medium heat. Add curry powder and toast until lightly browned and fragrant, stirring constantly, 2 to 3 minutes. Add paprika, cinnamon, ginger, and turmeric and roast, stirring constantly, for 1 to 2 minutes. Stir in onion, garlic, and bay leaf. Pour in olive oil and mix to combine.
3. 3 Mix chicken, coconut milk, yogurt, tomato paste, salt, and pepper into the spices in the skillet. Stir well to combine. Mix in chickpeas, peas, and pineapple. Bring mixture to a boil, reduce heat, and simmer for 20 to 25 minutes. Remove bay leaf and stir in lemon juice and cayenne pepper. Simmer for 5 more minutes. Taste and adjust the seasoning to your liking.

By lisarocks

Ingredients

• ✓ chicken thigh
• water
• cornstarch
• cayenne pepper
• black pepper
• salt
• yogurt
• half and half
• tomato puree
• bay leaf
• cumin
• chili powder
• garam masala
• lemon juice
• ginger garlic paste
• butter
• onion
• shallot
• peanut oil

Instructions

1. 1 Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
2. 2 Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
3. 3 Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
4. 4 Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
5. 5 Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.
6. 6 Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
7. 7 Serve over rice with naan.

By MITCHMAN21

Ingredients

• ✓ chicken thigh
• cilantro
• cashew
• yogurt
• half and half
• tomato puree
• ginger
• lemon juice
• garlic
• onion
• butter
• black pepper
• salt
• cayenne pepper
• cardamom
• cumin
• curry powder
• tandoori masala powder
• garam masala

Instructions

1. 1 Gather the ingredients.
2. 2 Make a spice mix by combining garam masala, tandoori masala, curry powder, cumin, cardamom, cayenne, salt, and black pepper in a small bowl; set aside.
3. 3 Place chicken in a large bowl and add 1/2 of the spice mixture; turn to coat evenly.
4. 4 Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
5. 5 Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, garlic, lemon juice, and ginger; cook and stir until combined, about 1 minute.
6. 6 Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
7. 7 Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
8. 8 Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

By RFalgout

Ingredients

• ✓ chicken thigh
• lime
• cilantro
• green onion
• cashew
• water
• chicken broth
• ginger root
• tomato paste
• garlic
• onion
• butter
• vegetable oil
• turmeric
• cayenne pepper
• coriander
• cumin
• garam masala
• paprika
• kosher salt

Instructions

1. 1 Mix salt, paprika, garam masala, cumin, coriander, cayenne, and turmeric together in a small bowl. Set spice mix aside.
2. 2 Cut one chicken thigh in half lengthwise along the crease. Halve the thicker portion to end up with three 2-inch pieces. Repeat with the remaining chicken thighs.
3. 3 Transfer chicken to a bowl. Add oil and about 1/2 of the spice blend; mix thoroughly. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.
4. 4 When ready to cook, heat 1 tablespoon butter in a large pan over high heat until melted and golden brown. Add chicken in a single layer and cook until browned, 4 to 5 minutes per side. Return chicken and any accumulated juices to the bowl.
5. 5 Heat remaining butter in the same pan over medium-high heat. Add onion, garlic, tomato paste, ginger, and the remaining spice blend. Cook and stir until fragrant, 2 to 3 minutes. Pour in chicken broth and bring to a simmer. Add chicken and any accumulated juices.
6. 6 Combine water and cashews in a blender; blend on high speed until very smooth, then stir into the pan. Reduce the heat to medium and simmer until flavors blend, 15 to 20 minutes. Stir in green onions and cilantro; taste for seasoning. Squeeze in lime juice.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• olive oil
• cumin
• coriander
• garam masala
• salt
• black pepper
• spinach
• butter
• onion
• garlic
• red chile pepper
• ginger root
• curry leaf
• cardamom pod
• mustard seed
• turmeric
• tomato paste
• tomato sauce
• honey
• paneer
• heavy cream

Instructions

1. 1 Drizzle chicken with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
2. 2 Heat a skillet over medium-high heat. Add chicken; cook and stir until nicely browned and cooked through, about 10 minutes. Remove from the skillet.
3. 3 Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 2 to 3 minutes. Remove from heat and set aside.
4. 4 Melt butter in the same skillet used for chicken over medium-high heat. Saute onion and a pinch of salt in the hot pan until onion has softened, stirring to pick up browned bits left from the chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger; cook for 1 to 2 minutes, adding olive oil if necessary.
5. 5 Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
6. 6 Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
7. 7 Remove from heat. Add chicken and stir in paneer and heavy cream.

By Ryan Feagin

Ingredients

• ✓ chicken thigh
• black pepper
• salt
• bay leaf
• wine vinegar
• chicken broth
• tomato
• potato
• tomato paste
• ginger
• garlic
• olive oil
• onion
• cayenne pepper
• paprika
• cumin
• clove
• coriander
• cinnamon
• cardamom
• turmeric

Instructions

1. 1 Gather all ingredients.
2. 2 Toast turmeric, cardamom, cinnamon, coriander, cloves, cumin, paprika, and cayenne pepper in a Dutch oven or large pot over medium-low heat until fragrant, about 2 minutes. Stir spices constantly as they toast to ensure they do not burn.
3. 3 Stir in onion, olive oil, garlic, and ginger. Increase heat to medium; cook and stir until onion is softened, about 5 minutes.
4. 4 Stir in tomato paste until no lumps of paste remain. Add chicken, potatoes, tomatoes, broth, wine vinegar, and bay leaf.
5. 5 Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are tender and chicken is no longer pink in the center, about 15 minutes. Uncover and continue cooking until sauce thickens slightly, about 5 minutes more. Season with salt, black pepper, and additional cayenne pepper.

By Keith Dallmer

Ingredients

• ✓ chicken thigh
• green chile pepper
• onion
• ghee
• saffron
• milk
• bay leaf
• basmati rice
• water
• turmeric
• biryani masala powder
• chile powder
• ginger-garlic paste
• lemon juice
• yogurt
• mint leaves
• cilantro
• black cumin seed
• star anise
• cinnamon stick
• cardamom pod
• clove
• black peppercorn

Instructions

1. 1 Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera into a spice grinder; grind to a fine powder.
2. 2 Place cilantro and mint leaves in the bowl of a food processor; pulse until coarsely chopped.
3. 3 Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chili powder, biryani masala powder, and turmeric in a large glass or ceramic bowl. Add chicken; toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, about 2 hours.
4. 4 Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain; set aside.
5. 5 Combine milk and saffron in a small bowl; stir and set aside.
6. 6 Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels; set aside.
7. 7 Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully transfer 1 tablespoon ghee from the pot to a small bowl; set aside.
8. 8 Remove chicken from marinade, wiping excess marinade off; add chicken to the pot. Discard remaining marinade. Cook over medium heat until no longer pink, about 2 minutes per side; spread rice on top, then sprinkle on onions. Drizzle reserved ghee and saffron milk over rice and onions.
9. 9 Cover the pot; cook over high heat, about 8 minutes. Reduce heat to low; continue cooking, about 5 minutes. Remove from heat; let stand, covered, until rice is tender and an instant-read thermometer inserted into the thickest part of chicken reads 165 degrees F (74 degrees C), about 15 minutes more.

By sgogula

Ingredients

• ✓ chicken thigh
• red chile powder
• paprika
• turmeric
• mint
• cilantro
• chicken stock
• red onion
• cumin seed
• mustard seed
• coriander seed
• cinnamon stick
• bay leaf
• cardamom
• clove
• ghee
• black pepper
• salt
• garam masala
• garlic
• ginger
• lemon juice
• greek yogurt
• chicken breast
• water
• basmati rice

Instructions

1. 1 Thoroughly rinse basmati rice in a strainer until water runs clear. Transfer rice to a bowl, add fresh water to cover, and set aside for 30 minutes.
2. 2 Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. Mix well to coat chicken. Cover and refrigerate for 30 minutes.
3. 3 Drain rice and remove marinated chicken from the refrigerator. Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, 2 to 3 minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about 5 minutes.
4. 4 Add chicken and extra marinade to the cooker. Saute until browned on all sides, about 5 minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder; stir until well mixed.
5. 5 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve immediately.

By Buckwheat Queen

Ingredients

• ✓ chicken thigh
• red pepper flakes
• green onion
• cilantro
• greek yogurt
• coconut cream
• chicken broth
• tamarind paste
• bay leaf
• red lentil
• apple
• tomato
• potato
• tomato paste
• celery
• carrot
• yellow onion
• ginger
• garlic
• cayenne pepper
• coriander
• mustard
• black pepper
• cumin
• garam masala
• curry powder
• salt
• vegetable oil
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on opposite side, 4 to 5 minutes more.
3. 3 While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.
4. 4 Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.
5. 5 While chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes.
6. 6 Stir in tomato paste and continue to cook for 3 minutes more.
7. 7 Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.
8. 8 Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 30 minutes.
9. 9 Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 30 minutes more. Taste and adjust as needed.
10. 10 Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• adobo seasoning
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a rack on a baking sheet.
2. 2 Place chicken, skin-side down, on the rack. Liberally sprinkle with adobo seasoning. Turn chicken over, brush olive oil on skin, and liberally sprinkle with adobo.
3. 3 Roast in the preheated oven until the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By AMJcooks

Ingredients

• ✓ chicken thigh
• hot chutney
• onion soup mix

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
3. 3 Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

By Sharon Plett

Ingredients

• ✓ chicken thigh
• cream cheese
• bacon
• cream of chicken soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread chicken thighs out flat and pound if necessary with a meat mallet. Spread cream cheese across each thigh. Roll up chicken thighs, tucking in the sides. Wrap each chicken roll with at least 1 slice of bacon and secure with a skewer.
3. 3 Place chicken rolls in a deep casserole dish. Pour entire can of condensed cream of chicken soup over the chicken rolls. Cover dish with aluminum foil .
4. 4 Bake in the preheated oven for 20 minutes. Remove foil. Continue cooking until chicken is no longer pink in the center and the juices run clear and bacon is crisp, 20 more minutes.

By Diana71

Ingredients

• ✓ chicken thigh
• cranberry sauce
• salad dressing
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
3. 3 Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

By Brenda Moore