
This spicy chicken (opens in new tab) with crispy red onions is so easy to prepare, especially if you make the marinade the night before and let it infuse the chicken the night before. This is the perfect mid week meal as it requires minimal effort but gives great results - just what you need at the end of a busy day. We've marinated the chicken thighs in a mixture of natural yoghurt and Indian spices which infuses the meat with extra flavour as well as making it really tender. The onions add a crunch and natural sweetness that elevates this meal to something really special.
Garam masala is a spice blend, readily available in supermarkets, made from a mixture of cumin, cinnamon, cloves, peppercorns, mace, cardamom and bay leaf. This ingredient is so versatile and is a great thing to have in your store cupboard. It can be used in a variety of Indian recipes, such as our Lamb Rogan Josh with Yello Dhal, (opens in new tab) and works wonderfully in a dressing to give your salad extra depth of flavour.
Spice up this week's chicken dinner with our recipe for spicy chicken with crispy red onions.
HOW TO MAKE SPICY CHICKEN WITH CRISPY RED ONIONS
Method
- Put the seeds and chilli into a hot, dry frying pan for a few mins, then crush in a mortar and pestle.
- Mix together the yogurt and garam masala, then add the seed mix. Rub it into the chicken. You can now leave it in the fridge, covered, to marinate for a few hours or overnight. Shallow fry the onions in batches until crispy. You can reheat them in the oven later if you need to or do this while the chicken is in the oven.
- Heat the oven to 180C, gas 4. Line a shallow roasting tin with oiled foil. Arrange the chicken and any marinade in a single layer. Sprinkle with sea salt and bake for 40 mins or until cooked through and crispy.
- Serve with the onions. We also like it with pilau rice, a yogurt dip with spring onions and mint, and a tomato salad with red onions and a little chilli.
Ingredients
- 1tbsp coriander seeds
- 1tbsp mustard seeds
- 1tsp chilli flakes
- 75g natural yogurt
- 1tbsp garam masala
- 8-12 chicken thighs (depending on size), bone in and skin on
- 4 red onions, thinly sliced
- oil, for shallow frying

Jane Curran is a freelance food editor, stylist, writer and consultant based in Cape Town. Former food director of TI Media & woman&home. All about food, wine (dipWSET), gardening and the Arsenal.
-
Chicken ratatouille
Make the most of the summer nights by spending them outside rather than in the kitchen with this easy one-pot chicken ratatouille
By Samuel Goldsmith • Published
-
Roast coconut chicken
Spring wouldn’t be the same without a roast this coconut chicken recipe is full of Asian flavours
By Samuel Goldsmith • Published
-
Oven-Baked Chicken Breasts with Chorizo and Chickpeas
By Rebecca Smith • Published
-
Raspberry madeleines
These petite cakes are made even prettier with bottlegreen raspberry cordial icing and a sprinkle of dried rose petals
By Jessica Ransom • Published
-
Pomegranate and elderflower semifreddo
The subtle flavours in this frozen Pomegranate and elderflower semifreddo loaf are perfect for a summer dinner al fresco
By Jessica Ransom • Published
-
Eton mess tart
We’ve turned a traditional British pudding into a gorgeous white chocolate tart. Summer puddings don’t get any better than this Eton Mess tart.
By Rosie Conroy • Published
-
Prince Charles breaks strict diet for Big Jubilee Lunch in London
The Prince of Wales made a rare exception to his meal plan to enjoy the Big Jubilee Lunch in honor of the Queen's 70-year-long reign
By Emma Dooney • Published
-
The Queen's nerdy trick revealed to stunned lunch guests
The Queen's nerdy trick was uncovered during a lunch at Windsor Castle, when she identified makes and models of planes by sound alone
By Aoife Hanna • Published
-
Rihanna voices support for Indian farmers' protests against controversial new laws
The Barbadian pop star has backed farmers' campaign to repeal the Indian government's new agriculture laws.
By Emma Dooney • Published