There’s something deeply comforting about a meal that fills your kitchen with rich aromas and your soul with warmth. These Creamy Garlic Ginger Baked Chicken Thighs bring together bold spices, a luxurious sauce, and melt-in-your-mouth chicken—all wrapped in one cozy dish. Whether you’re gathering with family or cooking for yourself after a long day, this recipe is a celebration of comfort food with a bold twist. Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas
Why You’ll Love These Creamy Garlic Ginger Baked Chicken Thighs
- Rich, bold flavors: Garlic, ginger, cumin, curry, and a touch of soy sauce create an unforgettable taste.
- Ultra-creamy sauce: Thanks to heavy cream and tomato paste, the sauce is velvety, spiced, and perfectly balanced.
- Perfect for meal prep: Stays delicious for days—just reheat and serve.
- Family-approved comfort food: Kid-friendly and dinner-party ready.
Ingredients You’ll Need
For the Marinade
| Ingredient | Quantity |
|---|---|
| Boneless chicken thighs | 2.2 lbs (1 kg) |
| Fresh rosemary | 2 sprigs |
| Garlic, minced | 5 cloves |
| Fresh ginger, minced | 1 tbsp |
| Soy sauce | 2 tbsp |
| Balsamic vinegar | 4 tbsp |
| Ground cumin | 1 tsp |
| Tandoori masala (optional) | 1 tsp |
For the Sauce
| Ingredient | Quantity |
|---|---|
| Red onion, chopped | 1 medium |
| Cilantro stems, chopped | ½ cup |
| Garlic, minced | 4 cloves |
| Fresh ginger, minced | 1 heaping tbsp |
| Tomato paste | 3 tbsp |
| Heavy cream | 1¾ cups |
| Curry powder | 1 tbsp |
| Ground cumin | ½ tbsp |
| Bay leaves | 2 |
| Smoked paprika | ½ tbsp |
| Red chili flakes | ¼ tsp |
| Hot water or broth | ¼ cup |
Step-by-Step Instructions
1. Marinate the Chicken
- Combine all marinade ingredients in a bowl.
- Coat chicken thoroughly, cover, and refrigerate for at least 6 hours (or overnight).
2. Bring to Room Temperature
- Remove chicken from the fridge 30 minutes before cooking for even heat distribution.
3. Sear the Chicken
- Sear chicken in a hot skillet until golden brown on both sides.
- Don’t cook through—this step locks in flavor and texture.
4. Build the Sauce
- In the same skillet, sauté onion, cilantro stems, garlic, and ginger.
- Add tomato paste, spices, and water or broth. Let simmer until thick.
5. Finish with Cream
- Stir in heavy cream and bay leaves. Simmer for 10 minutes until velvety.
6. Bake the Chicken
- Preheat oven to 340°F (170°C).
- Place chicken in a casserole dish, pour sauce over, cover with foil, and bake for 40–45 minutes.
7. Serve and Enjoy
- Garnish with fresh cilantro.
- Serve with basmati rice, naan, roasted veggies, or mashed potatoes.
Cooking Tips for Perfect Results
- Use fresh herbs and spices for the best flavor.
- Let the chicken rest after baking for 5 minutes before serving.
- Make it dairy-free: Swap cream for coconut milk for a delicious variation.
- Adjust spice level: Control chili flakes to suit your taste.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~480 |
| Protein | 28g |
| Fat | 32g |
| Carbohydrates | 14g |
| Serving Size | 1 of 6 total |
Serving Suggestions
- Best sides for Creamy Garlic Ginger Baked Chicken Thighs:
- Fluffy basmati or jasmine rice
- Naan or chapati
- Mashed potatoes
- Roasted carrots, cauliflower, or green beans
- Leftover ideas:
- Wrap in a tortilla for a spicy chicken wrap
- Serve over pasta for an Indo-Italian fusion
FAQs About Creamy Garlic Ginger Baked Chicken Thighs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are more forgiving and remain juicier during baking.
Can this be made ahead of time?
Absolutely. It’s even better the next day. Store in an airtight container in the fridge for up to 4 days.
Is this recipe freezer-friendly?
Yes! Freeze the baked chicken in sauce for up to 2 months. Thaw overnight in the fridge before reheating.
How can I make this dish less spicy?
Reduce or omit the red chili flakes and smoked paprika to mellow the heat.
Conclusion: A Bold Yet Comforting Chicken Dish You’ll Make Again and Again
Whether you’re making this dish for a quiet night in or sharing it with friends, Creamy Garlic Ginger Baked Chicken Thighs delivers a rich, flavorful experience that’s hard to beat. It’s the perfect marriage of spices and comfort, with a creamy twist you’ll be dreaming about long after the last bite.
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Creamy Garlic Ginger Baked Chicken Thighs: A Flavor-Packed Comfort Meal You’ll Crave Again and Again
- Total Time: 1 hour 20 minute
- Yield: 6 servings 1x
Description
- Make creamy garlic ginger baked chicken thighs with a rich, flavorful sauce perfect for easy, comforting dinners.
Ingredients
Scale
- For the Marinade:
- 2.2 pounds (1 kg) boneless chicken thighs
- 2 sprigs fresh rosemary
- 5 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 1 teaspoon ground cumin
- 1 teaspoon tandoori masala (optional)
- For the Sauce:
- 1 medium red onion, chopped
- ½ cup chopped cilantro stems
- 4 garlic cloves, minced
- 1 heaping tablespoon fresh ginger, minced
- 3 tablespoons tomato paste
- 1¾ cups heavy cream
- 1 tablespoon curry powder
- ½ tablespoon ground cumin
- 2 bay leaves
- ½ tablespoon smoked paprika
- ¼ teaspoon red chili flakes
- ¼ cup hot water or broth
Instructions
- Marinate the Chicken:
- In a large bowl, mix the chicken thighs with rosemary, garlic, ginger, soy sauce, balsamic vinegar, cumin, and tandoori masala (if using). Cover and refrigerate for at least 6 hours, or ideally overnight for maximum flavor.
- Bring to Room Temperature:
- Remove the marinated chicken from the fridge and let it sit at room temperature for about 30 minutes before cooking. This helps keep the meat juicy and tender during searing.
- Sear the Chicken:
- Heat a skillet over medium-high heat. Sear the marinated chicken thighs until golden brown on both sides. Do not cook all the way through—this step is just to lock in flavor and color. Set aside.
- Build the Sauce:
- In the same skillet, add chopped onion, cilantro stems, garlic, and ginger. Cook for 2–3 minutes until softened and fragrant.
- Add Tomato and Spices:
- Stir in tomato paste, curry powder, cumin, paprika, chili flakes, and hot water or broth. Let simmer on low heat for about 5 minutes until thick and rich.
- Finish the Sauce:
- Pour in the heavy cream and add bay leaves. Mix well and simmer for another 10 minutes on low until the sauce becomes thick, creamy, and deep orange in color. Stir in some chopped cilantro leaves and remove from heat.
- Bake the Chicken:
- Preheat oven to 340°F (170°C). Arrange the seared chicken thighs in a casserole dish and pour the sauce over them. Cover with foil and bake for 40–45 minutes until chicken is tender and fully cooked.
- Serve and Enjoy:
- Garnish with more fresh cilantro if desired. Serve with rice, roasted vegetables, chapati, or mashed potatoes for a hearty, flavorful meal.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal per serving
Keywords: #CreamyChickenRecipe #BakedChickenThighs #GarlicGingerChicken #OnePanDinner #ComfortFoodRecipe #EasyWeeknightMeals #ChickenCasserole