No clay pot? No problem, the recipe works in a regular oven, so stick around. We loved the flavors so much I’ve used this marinade in whole chicken, and also Cornish hens. The unusual twist is the incorporation of ground almonds in the mix. If you are intrigued, I totally understand because I was also. It adds a little texture and more “staying power” on the meat. I hope you’ll try it, I think it might become a favorite in your home.
CLAY POT MASALA CHICKEN THIGHS
(adapted from Made in India)
6 chicken thighs, bone-in, with skin
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon black peppercorns
¼ cup ground almonds
1/2 tsp cinnamon
1/2 teaspoon ground turmeric
1/4 cup whole-milk yogurt
1 + 1/2 teaspoons salt
Put the cumin seeds and coriander seeds into a dry non-stick frying pan over high heat until they get fragrant, don’t let them burn. Put the toasted seeds into a spice grinder, along with the cloves and peppercorns, and grind together. Put them into a big bowl and add the ground almonds, cinnamon, turmeric, yogurt, and salt. Rub this marinade all over the chicken thighs, making sure to stick some underneath the skin. Cover and let marinating int the fridge for 1 to 12 hours, the longer the better.
If cooking in a regular oven, heat it to 400F, place the chicken thighs in a baking dish, cover with aluminum foil and roast for 45 minutes, remove the foil and roast until the skin is golden brosn.
If using the clay pot, soak it in cold water for a couple of hours. Drain the water, place the chicken pieces inside, close the lid and place the pot in a cold oven, turn it to 450F. Cook for 1 hour, remove the lid and roast for another 15 to 20 minutes, until the skin is nicely brown.
to print the recipe, click here
Comments: You can use almonds that you grind yourself, but I opted for almond meal, as I always have it around due to my macaron-baking addiction. It gives a subtle nutty flavor the the meat, and definitely allows the marinade to speak louder in the final dish. Originally I saw this marinade used in a whole chicken. The recipe called for cutting some slits on the skin over the breast to rub the marinade underneath. However, during roasting the skin teared apart too much and although it was still delicious, I did not care for the way it looked. So I will stick to using it for chicken thighs. Full disclosure: I already made it three times…
ONE YEAR AGO: Happy Swirls Tonka Macarons
TWO YEARS AGO: Chocolate Tartlets with Honey-Caramel Filling
THREE YEAR AGO: Zucchini Soup with Tahini
FOUR YEARS AGO: Black Sesame Macarons
FIVE YEARS AGO: Fine Tuning Thomas Keller
SIX YEARS AGO: Cauliflower Tortillas
SEVEN YEARS AGO: Majestic Sedona, Take Two
EIGHT YEARS AGO: Secret Ingredient Turkey Meatballs
NINE YEARS AGO: Swedish Meatballs and Egg Noodles
TEN YEARS AGO: Italian Easter Pie
ELEVEN YEARS AGO: Black Olive Bialy
9 thoughts on “CLAY POT MASALA CHICKEN THIGHS”
You forgot the chicken in the recipe
I love you the same
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but it is such a minor component… HA HA HA…. I am getting old…. will go back right away
Another gorgeous dish. I love this sort of food so much
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me too… you just cannot beat comfort food to make you feel all warm and loved, right?
I am pinning this one, looks great. And I have one of those clay pots as well.
Oh Sally – I shall try this mildly spiced but obviously full of taste dish soonest especially as I always have these ingredients at home. The cinnamon and cloves should ’round off’ the flavour most delightfully. Must find the book – it is one I have yet to meet . . . hope you well . . . oh, a pat to the spotted one as you are passing, please . . .
It is always great to see a recipe using chicken thighs beside the usual recipe.
Looks like a great recipe but when does the Masala go in (and how much do you use) please?
HI, Maggie – masala refers just to the mixture of all spices listed in the recipe – not a store bought mix in this case… hope you make it and enjoy it!