top of page
  • Writer's pictureThe Crooked Ladle

Saucy Chicken Thighs, with East Indian Influence


Chicken Thighs Floating in Indian Influence Sauce

If you are looking for a chicken entree that likely is atypical from usual standard American fare, you might want to try this very nice creamy chicken dish that has a gentle Indian influence. And when I say Indian, it is not hot and when I say creamy, oddly there is no cream in it which I say makes this recipe healthier. Check it out and see what you think.

Serves: 4- 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Suggested Tools:

· Large skillet

. Cutting board

. Plate (for resting of chicken)

. Measuring cups

. Measuring spoons

. Chopping/slicing knife

. Tongs

. Large stir spoon


. 2 tablespoons olive oil

. 8 chicken thighs, boneless and skinless

. 2 shallot bulbs (about ¾ cup), peeled and chopped well

. 3 medium fresh garlic cloves (at least one 1 tablespoon), skinned and finely minced

. 1 tablespoon Dijon mustard

. 1 teaspoon Worcestershire sauce

. 1/3 cup plain yogurt

. 1 cup canned diced tomatoes, including the juice

. ¼ cup coconut milk

. ¼ cup white wine (a type of wine you like. I used chardonnay)

. 1 teaspoon thyme (fresh or dry, I used fresh here)

. ½ teaspoon paprika

. ¼ teaspoon ground allspice

. Salt and pepper to taste


1. Heat the olive oil in a large skillet on a medium stove top heat. Once the oil is heated, with tongs place the chicken thigh pieces into the hot skillet. You should hear the oil sizzle when you place the chicken into the skillet. If you don’t, the oil is not hot enough. Salt and pepper the tops of the chicken thighs to your desired amount and bring the underside of the chicken to a golden brown. Turn the chicken and salt and pepper the pieces again and brown the bottom portion. This should take about 15 minutes. Remove the chicken from the skillet and place the cooked chicken on a dish to rest.

2. Retain the remaining olive oil in the skillet. On a medium-low heat, add the chopped onion and garlic and sauté until the ingredients are tender and somewhat translucent.

3. To that add the wine and gently stir.

4. Lower heat to low and add the mustard and Worcestershire sauce and gently mix. Then add the coconut milk and yogurt and gently stir to mix.

5. Increase heat to medium-low and add the tomatoes, thyme, paprika and allspice and stir gently to mix well.

6. Return the chicken to the skillet with the sauce mixture and move the chicken pieces around the sauce to get some sauce onto the chicken. Simmer for 2-3 minutes. Turn the chicken, coat the chicken with the sauce and continue simmering for another 2-3 minutes.

I recommend serving a type of rice with this entree and arrange a couple chicken thighs so they rest on top of the rice on the dinner plate.

The Crooked Ladle

Savor the taste


bottom of page