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Ginger Garlic Chicken Thigh Bake

Irresistibly Creamy Ginger Garlic Chicken Thigh Bake

A delectable dish of Ginger Garlic Chicken Thigh Bake that marries juiciness and richness for a crowd-pleasing comfort meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Marination Time 12 hours
Total Time 13 hours
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 thighs Chicken Tender and juicy, perfect for absorbing flavors.
  • 2 stems Rosemary Fresh for the best taste.
  • 6 cloves Garlic Minced, increase for stronger flavor.
  • 1 tablespoon Ginger Minced adds warmth and zest.
  • 1/4 cup Soy Sauce Tamari for gluten-free.
  • 2 tablespoons Balsamic Vinegar Red wine vinegar works too.
  • 1 teaspoon Cumin Make sure it’s fresh.
  • 1 teaspoon Tandoori Masala Optional for spice.
  • 1 medium Red Onion Chopped, yellow onion can substitute.
  • 2 stems Dania Cilantro, can swap with parsley.
For the Creamy Sauce
  • 1 cup Double Cream Coconut cream for dairy-free option.
  • 2 tablespoons Tomato Paste Adds sweetness.
  • 2 leaves Bay Leaves Remove before serving.
  • 1 teaspoon Smoked Paprika Regular paprika is acceptable.
  • 1/2 teaspoon Chili Flakes Adjust according to spice preference.

Equipment

  • large bowl
  • Skillet
  • casserole dish
  • plastic wrap
  • aluminum foil

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine chicken thighs with rosemary, minced garlic, ginger, soy sauce, balsamic vinegar, cumin, and optional tandoori masala. Mix well, cover, and refrigerate for at least 6 hours or ideally 24 hours.
  2. Preheat the oven to 170°C (340°F). Allow marinated chicken to reach room temperature.
  3. Heat a skillet over medium-high heat, add oil, and sear chicken thighs for 4-5 minutes per side until golden brown.
  4. In the same skillet, add chopped red onion, dania stems, garlic, and ginger. Sauté for 3-4 minutes until fragrant.
  5. Add tomato paste, smoked paprika, chili flakes, and hot water to the skillet. Stir and let it bubble and thicken for about 5 minutes.
  6. Once the sauce thickens, pour in the double cream and add bay leaves. Simmer gently for about 10 minutes.
  7. In a casserole dish, place seared chicken thighs and pour the creamy sauce over them. Cover with foil.
  8. Bake in the preheated oven for 40-45 minutes until chicken is fork-tender and sauce is bubbling.
  9. Let rest for a few minutes before serving. Enjoy with chapatis or rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 30gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 370mgFiber: 1gSugar: 3gVitamin A: 700IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Notes

Marinate chicken for at least 6 hours for optimal flavor. Allow chicken to reach room temperature before cooking for even results.

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