European fusion•comfort
Spiced Chicken Thighs Braised in Milk
Tender and moist meat with aromatic spices in a rich broth.
- Prep time
- 15 min
- Cook time
- 1 hr 5 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
6
- 8 chicken thighs
- 2 tbsp ghee or oil
- 1 onion (sliced)
- 8 garlic cloves (peeled and left whole)
- 400 ml 1 1/2 cups whole milk
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 2 tsp curry powder of your choice
- 2 tsp cumin seeds
- 2 tsp grated ginger or ginger paste
- 1 lemon (zest of)
- Salt
- Fresh cilantro for garnish
Instructions
- 1
Preheat the oven to 180C/350F and salt the chicken thighs all over.
- 2
Heat the ghee in a deep pan and brown the chicken until golden. It will take up to 15 minutes.
- 3
Scatter the onions slices and garlic cloves over the chicken. Mix ground coriander, smoked paprika, curry powder, cumin seeds, ginger and lemon zest with the milk and pour over the chicken.
- 4
Cover with the lid and braise in the oven for 50 minutes, then uncover and cook for 15 minutes longer until the liquid is reduced and the chicken skins are browned and crispy.