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Juicy Ginger Garlic Chicken Thigh Casserole to Delight Your Tastebuds

This Ginger Garlic Chicken Thigh Casserole is a comforting dish with unforgettable flavors, perfect for family dinners or entertaining.
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Prep Time 30 minutes
Cook Time 45 minutes
Marination Time 1 day
Total Time 1 day 4 hours 35 minutes
Servings: 4 servings
Course: Casserole
Cuisine: Global
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 6 pieces Chicken Thighs Bone-in recommended
  • 1/4 cup Soy Sauce Tamari for gluten-free
  • 2 tablespoons Balsamic Vinegar Red wine vinegar can be substituted
  • 5 cloves Garlic Minced, consider roasted garlic
  • 1 tablespoon Ginger Minced, ginger paste is an alternative
  • 2 sprigs Rosemary Thyme is a substitute
  • 1 teaspoon Cumin Coriander can also work
  • 1 teaspoon Tandoori Masala Optional, garam masala is a good substitute
For the Creamy Sauce
  • 3 tablespoons Tomato Paste Adds body and acidity
  • 450 ml Double (Heavy) Cream Coconut cream is a dairy-free alternative
  • 1 tablespoon Curry Adjust based on spice tolerance
  • 2 pieces Bay Leaves Remember to remove before serving
  • 1/2 tablespoon Smoked Paprika Regular paprika can be used if necessary
  • 1/4 teaspoon Chili Flakes Adjust spice preference
For the Aromatics
  • 1 piece Red Onion Chopped, yellow onion can be used
  • 1/2 cup Dania Stems Use parsley stems if dania isn't available

Equipment

  • Large bowl
  • Skillet
  • casserole dish
  • cling film
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large bowl, combine the chicken thighs with soy sauce, balsamic vinegar, minced garlic, ginger, rosemary, cumin, and optional tandoori masala. Cover and refrigerate for 24 hours.
  2. Remove the marinated chicken from the refrigerator and let it come to room temperature. Heat a skillet over medium-high and sear the chicken.
  3. In the same skillet, reduce heat and add chopped red onion, dania stems, minced garlic, and ginger. Sauté until onions are translucent.
  4. Stir in tomato paste, cumin, curry powder, smoked paprika, and water. Cook until thickened.
  5. Reduce heat and add heavy cream and bay leaves. Simmer until thickened.
  6. Preheat oven to 170°C (340°F). Arrange chicken in a casserole dish and pour sauce over.
  7. Bake for 40-45 minutes until the chicken is tender. Remove foil for a crispier top if desired.
  8. Let it rest for 5 minutes, garnish with dania leaves, and serve.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 10gProtein: 40gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 75mgIron: 3mg

Notes

Marinate chicken for best flavor. Bring chicken to room temperature before cooking. Properly sautéing aromatics boosts flavor. Monitor internal chicken temperature to ensure safety.

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