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Garlic Chicken Thigh Bake

Garlic Chicken Thigh Bake: Creamy Comfort Your Family Will Love

Enjoy this Garlic Chicken Thigh Bake for a comforting, aromatic dish that transforms simple chicken into a family favorite.
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Prep Time 30 minutes
Cook Time 45 minutes
Marination Time 1 day
Total Time 1 day 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 kg Chicken Thighs The star of the dish; they stay juicy and flavorful.
  • 2 sprigs Rosemary Fresh rosemary is ideal for a robust flavor.
  • 4 cloves Garlic (minced) Fresh garlic is preferable over garlic powder.
  • 2 inches Ginger (minced) Always opt for fresh over dried ginger.
  • 3 tablespoons Soy Sauce Use gluten-free soy sauce or tamari for a gluten-free version.
  • 1 tablespoon Balsamic Vinegar Red wine vinegar can substitute nicely.
  • 1 teaspoon Cumin If you don’t have cumin, coriander works well.
  • 1 teaspoon Tandoori Masala (optional) Consider a bit of garam masala instead.
  • 1 medium Red Onion Yellow onion is a good alternative.
  • 2 tablespoons Dania Stems (cilantro) Parsley can be used if you're out of cilantro.
  • 2 tablespoons Tomato Paste Crushed tomatoes can replace it.
  • 200 ml Double Cream (Heavy Cream) Coconut cream is a dairy-free alternative.
  • 1 teaspoon Spices (Curry, Smoked Paprika, Chili Flakes) Feel free to adjust to your heat level.
  • 2 leaves Bay Leaves Use either fresh or dried.
For Serving
  • 2 cups Rice or Chapati Complements the casserole perfectly.
  • 1 bowl Mixed Green Salad A refreshing contrast to balance the richness.

Equipment

  • Bowls
  • Pan
  • Baking Dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Marinate the chicken thighs in a bowl with minced garlic, ginger, chopped rosemary, soy sauce, balsamic vinegar, cumin, and optional tandoori masala. Cover and refrigerate for at least 24 hours.
  2. Take the marinated chicken out of the refrigerator and let it sit at room temperature for about 30 minutes. Preheat your oven to 170°C (340°F).
  3. In a large hot pan, add a splash of oil and sear the chicken thighs skin-side down until golden-brown, about 6-7 minutes per side.
  4. In the same pan, add sliced red onions, minced garlic, and ginger, cooking until fragrant, about 3-4 minutes.
  5. Stir in the tomato paste along with your chosen spices. Add a splash of water and let it simmer for 5 minutes.
  6. Pour in the double cream and add bay leaves, simmering for an additional 10 minutes.
  7. In a baking dish, place the seared chicken thighs and pour the creamy sauce over them, covering with aluminum foil.
  8. Bake the casserole for 40-45 minutes until the chicken is fully cooked and tender.
  9. Remove from the oven and let it rest before serving with rice or chapati and a mixed green salad.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 20gProtein: 36gFat: 34gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 890mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 800IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Allow chicken to marinate longer for deeper flavor. Sear in batches to avoid overcrowding in the pan. Use room temperature cream to prevent curdling while making the sauce.

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