Indian-Spiced Braised Chicken

This recipe is a favorite of Mark’s and mine that I got from the Everyday Foods magazine.

Indian-spiced Braised Chicken


  • 1 1/2 lbs of boneless, skinless chicken thighs (I use white meat)
  • 1 medium onion, halved and thinly sliced
  • 1 can (14.5 oz) diced tomatoes drained
  • 2 Tablespoons of tomato paste
  • 1 Tablespoon grated ginger
  • 2 minced garlic cloves
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • course salt and ground pepper
  • 1/2 cup plain yogurt (8 oz)
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon garam masala (optional)
  • cooked white rice for serving


  1. In a 5- to 6-quart slow cooker, stir together chicken, onion, tomatoes, tomato paste, ginger, garlic, coriander and cayenne; season with salt and pepper.
  2. Cook on high 4 hours (or on low 8 hours) until fork-tender.
  3. Stir in yogurt, cilantro, and if using, garam masala.
  4. Serve with rice.

Alternative Oven Method

  1. Preheat oven to 350 degrees.
  2. Follow step 1, using a 5-quart lidded heavy pot.
  3. Stir in 2 cups of water.
  4. Cover; bake until tender, about 2 hours.
  5. Stir in yogurt, cilantro, and if using garam masala.


  • Serves 4
  • Prep time 15 minutes
  • Total time is 4 hours and 15 minutes

This rated a 10 out of 10 with Mark. If you can’t take spiciness then lessen the cayene pepper. I will have more recipes appear at Ariesna at live journal. Since I plan on more experimenting with new recipes. 🙂


Comments are closed.

this recipe is FABULOUS! i also got the initial recipe from EVERDAY FOODS – was wonderful! my entire family likes this. freezes well, too … (separate from the rice, of course).

Yup, it’s pretty popular in our household too. Thanks for stopping by!

Yes, I did know that this recipe was healthy for you. 🙂

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