We are really in an Indian flavor type of mood here lately. I’m not really sure why. We just tend to crave the stuff every once in a while. I like this recipe. A…LOT. It’s simple. It’s inexpensive. It’s delicious. Do your really need any more reason than that? This is actually our second night in a row eating it. Yup…that good. It’s amazing what you can whip together. You really only need some chicken and every single spice to ever hit the shelves of your grocery store. It’s ok though. It’s totally worth the spice investment (and the chicken investment). We paired this chicken with a great brew (a brew that I quite possibly could have already paired with this week) and the combination was just magic. Pure…magic. If you are looking for a quick and easy weeknight meal, give it a go. You won’t be disappointed, neither will anyone you serve it to =).
Chicken never comes as a disappointment in this house. We are always looking for fun and creative ways to incorporate it into our diet. This chicken is so crispy that it almost takes on that fried chicken texture (without it being fried). Any time you can get that fried chicken texture without actually frying it is a great day. I love fried chicken, like I have a deep, crazy-intense love for fried chicken. For reasons that I don’t think I need to explain, I try to stay away from eating it every single day of the week. This is why I love this recipe. The skin is soooo super crispy. Crispy = awesome sauce. Let’s be honest with ourselves.
The most important thing to know is that to get that crispy skin, you have to get a good sear on it. When you heat up that non-stick skillet, make sure it is HOT. You want the oil to sizzle when you but the chicken down (skin-side down). Give it a couple of minutes. It will be worth the wait!
I know what you are thinking. I literally just paired with Sierra Nevada’s Imperial Red Ale (Beer Camp). I may just be THAT obsessed with it. This doesn’t make me sad. It’s just that good. I actually got the inspiration for making an “Indian-style” chicken from this beer. It has such great flavor. It’s caramely, yet hoppy with just a hint of honey notes. It goes SOOOO well with this chicken. What are you waiting for? Get to the liquor store…soon!
Well I hope everyone is surviving the day. We are halfway to the weekend! That’s reason enough to celebrate with a good brew and Indian Spice Chicken!
Chicken is such a versatile protein. This recipe is simple and delicious.
- 3 teaspoons fine sea salt
- 1 teaspoon black pepper
- 1 tablespoon curry powder
- 3/4 teaspoon cayenne pepper
- 2 teaspoons chili powder
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons ground ginger
- 2 teaspoons hungarian paprika
- 1 teaspoon cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 2 chicken thighs
- 2 chickens legs
- 2 chicken breasts
- 1/4 cup vegetable oil
- cilantro, chopped
- Preheat your oven to 400 degrees F and situate an oven rack directly in the middle of the oven.
- In a shallow bowl, whisk together the fine sea salt, black pepper, curry powder, cayenne pepper, chili powder, garlic powder, onion salt, ground ginger, paprika, cumin, cloves, cinnamon and cardamom until combine. Taking each piece of chicken, coat with the spice blend. Make sure each square inch is covered and rubbed in substantially. Set aside.
- Heat 1/4 cup of vegetable oil in a non-stick, oven safe skillet over medium heat. Once hot (make sure it''s hot!), add each piece of chicken, skin side down. Cook for approximately 8 minutes or until the skin is crispy. Flip the chicken over with a pair of tongs and cook for another 2-3 minutes. Transfer the entire skillet to the oven and cook for 15-20 minutes or until the chicken is completely cooked through.
- Sprinkle with cilantro and serve warm. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Shallow Bowl * Whisk * Non-Stick Oven Safe Skillet * Tongs * Sharp Knife * Cutting Board *