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Indian Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Indian Chicken Sauté 2

Indian Chicken Sauté 2 is a cherished staple in home kitchens across India, where cooking is as much about intuition as it is about taste. This dish is typically enjoyed as part of a casual family meal, where the focus is on simplicity and flavor rather than ceremony. With salt measured by instinct and oil used liberally, it reflects the unpretentious yet deeply satisfying nature of Indian home cooking.

The dish unfolds with tender chicken thighs, their richness balanced by the sweetness of sautéed onions and the gentle heat of peppers. Each bite offers a comforting warmth, accentuated by the robust seasoning of fine sea salt and black pepper. It's a straightforward yet fulfilling dish, meant for sharing around a cozy table, where the only expectation is to savor each moment.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting 700 g of chicken thighs dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt and black pepper to taste. Heat 2 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the chicken thighs in a single layer, skin side down if applicable, and brown them on both sides until they develop a deep golden crust, about 5-7 minutes per side. This step is crucial for locking in flavors and ensuring a rich base for the dish.
  2. While the chicken is browning, finely chop 1 onion and slice 2 peppers into thin strips. Once the chicken is browned, remove it from the skillet and set aside on a plate. In the same skillet, add the chopped onion and sliced peppers. Sauté them in the remaining oil and chicken drippings over medium heat until the onions become translucent and the peppers soften, stirring occasionally. This should take about 5-7 minutes, and the aroma will become sweet and fragrant.
  3. Return the browned chicken thighs to the skillet, nestling them among the sautéed onions and peppers. Cover the skillet with a lid and reduce the heat to low. Allow the chicken to cook through, absorbing the flavors of the aromatics, for about 15-20 minutes. The chicken is done when it is tender and the juices run clear when pierced with a fork.
  4. If there is excess liquid in the skillet, increase the heat to medium and cook uncovered for a few more minutes to reduce the sauce slightly. Stir occasionally to ensure the sauce thickens evenly. Taste the sauce and adjust the seasoning with additional salt and black pepper if needed, ensuring the flavors are balanced and to your liking.
  5. Once the sauce has reached your desired consistency and the chicken is fully cooked, remove the skillet from the heat. Garnish the dish with freshly chopped herbs of your choice, such as cilantro or parsley, to add a fresh, vibrant finish. Serve the Indian Chicken Sauté 2 hot, ideally with rice or flatbread, allowing everyone at the table to share in the comforting flavors of this home-cooked meal.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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