In­dian-Spiced Braised Chicken Thighs

Martha Stewart Living - - Everyday Food -

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.


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