Indian-Spiced Braised Chicken Thighs
Broiling the chicken in this riff on tikka masala gives the meat a hint of smokiness.
1/4 cup coarsely chopped fresh ginger (from a 3-inch piece)
1 cup coarsely chopped onion
3 tablespoons coarsely chopped garlic (from 5 to 6 cloves)
½ cup plain yogurt (not Greek), plus more for serving
1 ½ pounds boneless, skinless chicken
thighs Kosher salt and freshly ground pepper
1 tablespoon tandoori spice mix, such as Frontier
3 tablespoons safflower oil 1 cup puréed canned tomatoes (from a 14 ½ - ounce can) Warmed naan or flour tortillas, cucumber spears, and fresh herbs, such as cilantro and mint, for serving
1. In a food processor, purée ginger, onion, and garlic to a paste. Add ¼ cup of mixture to yogurt in a large bowl, reserving remainder. Season chicken with salt, pepper, and 1 teaspoon tandoori spice. Add to yogurt mixture; toss to combine. Let stand 30 minutes; meanwhile, preheat broiler. 2. Transfer chicken to a broiler pan and broil until browning in spots, 5 to 6 minutes. Flip and brown on second side, 5 to 6 minutes more. Remove from broiler. (It won’t be cooked through.) 3. Heat a large straight-sided skillet over medium-high. Swirl in oil. Add reserved onion paste; cook until fragrant, about 2 minutes. Add remaining 2 teaspoons tandoori spice; cook 30 seconds. Stir in tomatoes, ½ cup water, and chicken. Bring to a boil, then reduce heat and simmer, covered, until chicken is tender, about 25 minutes. Use 2 forks to shred chicken into bite-size pieces. Season with salt and pepper; serve with naan, cucumbers, herbs, and more yogurt.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 1 HR. 30 MIN. | SERVES: 4