Chicken Thighs in Tomato-Ginger Sauce

Chicken Thighs in Tomato-Ginger Sauce
Photo by Scott Phillips


  • 1 medium yellow onion, finely diced
  • ¼ cup coarsely chopped fresh cilantro
  • Kosher salt and freshly ground black pepper
  • 2 15-oz. cans fire-roasted crushed tomatoes
  • 1 oz. (2 Tbs.) cold unsalted butter, cut into 4 pieces
  • 8 small, boneless, skinless chicken thighs (about 1-½ lb.)
  • ¼ tsp. ground cinnamon
  • + 5 more ingredients
    • 2 Tbs. minced fresh ginger (from a 1-inch piece)
    • 1-½ Tbs. canola or vegetable oil; more as needed
    • 1 tsp. garam masala
    • ¼ tsp. cayenne
    • 2 large cloves garlic, minced

Pat the chicken thighs dry and season with 1-1/2 tsp. salt and 1/4 tsp. pepper. Heat the oil in a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Brown half of the chicken, flipping once, 5 to 6 minutes total. Transfer the chicken to a plate. Repeat with the remaining chic...

View full recipe at Fine Cooking


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