This recipe is a real winner. A yogurt marinade helps tenderize the flavorful and affordable chicken thighs, while the garam masala seasoning and pickled mustard sauce add a beautiful sweet and tangy flavor on top. We based this recipe from a recipe in Chef Alex Guarnachelli’s “The Home Cook: Recipes to Know by Heart.” and adapted it to use boneless chicken thighs, and to add a bit more seasoning. It’s an easy introduction to Indian flavors without going to extremes. We hope you try this recipe and let us know your feedback!
- 6 Boneless Skinless Chicken Thighs (about 3#)
- 1 cup Whole-milk Yogurt
- 1 Tbsp Garam Masala
- 1/2 cup Apple Cider Vinegar
- 2 Tbsp Honey
- 2 Tbsp Yellow Mustard Seeds
- 2 Tbsp Stone Ground Mustard (any grainy mustard will work)
- Olive Oil
- Garam Masala
- Black Pepper
- 1 Lemon
- Cilantro (chopped)
Combine the yogurt and 1 tbsp. Garam Masala in a mixing bowl. Drag the chicken thighs through the mixture and coat all sides. Place on a rack over a sheet pan and let marinate for 4-24 hours in your refrigerator
Make your pickled mustard seed sauce by combining the vinegar, honey, and mustard seeds. Bring to a simmer over medium heat, and cook for 20-25 minutes until almost all of the liquid has evaporated. Remove from heat, let cool for 5 minutes, and stir in grainy mustard. Add more, if necessary to achieve the flavor and consistency you desire.
Place the chicken in an oven preheated to 400ºF and roast for 30 minutes, or until the thighs reach 155ºF. After 30 minutes, remove from oven, and brush the thighs with olive oil and season with more garam masala, salt, and pepper. Broil on high for 5 minutes, until the chicken reaches 165ºF.
Place the cooked chicken over cooked rice, and spoon mustard sauce over the top. Squeeze fresh lemon juice on top, and garnish with chopped cilantro. Enjoy!