Indian-Spiced Clay Pot Chicken
This fragrant Indian-Spiced Clay Pot Chicken delivers layers of flavor and fall-off-the-bone tenderness. It gets seasoned deeply with garam masala, cumin, and coriander, then a tangy yogurt marinade tenderizes the meat and adds a subtle richness. Slowly baked in the Ankarsrum clay pot, the chicken stays juicy while creating a sauce, ready for spooning over rice or mopping up with warm naan.
1 hour 15 minutes
Serves 4
Food
Tools
Ingredients
Seasoning
- 4 large chicken thighs, bone-in, skin on or off
- 1 tsp garam masala
- 1 tsp cumin
- ¾ tsp coriander
- ½ tsp salt
- ½ tsp pepper
Marinade
- 1 small onion, chopped
- 5 cloves garlic, crushed
- 1 tbsp minced ginger root
- 1 tsp lemon zest
- 1 cup plain yogurt, Greek or Skyr
- ¾ cup crushed tomatoes
- 1 tbsp honey
- 2 tsp lemon juice
- 2 tsp garam masala
- 2 tsp cumin
- 1 tsp coriander
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp pepper
Optional for Serving
- Basmati rice
- Warm naan
- Fresh cilantro
Follow these steps
- Soak your Ankarsrum clay roaster lid in water for 20 minutes.
- Pat the chicken dry and arrange it in the base of the roaster. Combine the spices from the seasoning list in a small bowl and sprinkle over the chicken. Rub the seasoning into the meat, ensuring it’s evenly coated. Cover and refrigerate for 30-60 minutes.
- Set up the Ankarsrum mixer for the blender attachment. Add the marinade ingredients to the blender container. Cover, lock it in place, and blend on low speed (1 o’clock) until just combined. Increase speed to high (8 o’clock) for 30 seconds until smooth.
- Pour the marinade over the seasoned chicken and massage it into the meat. Arrange the chicken, skin-side up, cover, and refrigerate for at least 3 hours.
- Remove the roaster from the fridge 30 minutes before baking. Place it in a cool oven and set the temperature to 350°F. Bake covered for 1 hour.
- Remove the lid, lift the chicken so the skin sits above the sauce, and return to the uncovered. Increase the oven temperature to 425°F and bake 15-20 minutes, until the skin is caramelized and the internal temperature reaches 165°F.
- Cool for 10 -15 minutes. Serve the thighs whole over basmati rice with spoonfuls of the sauce and a sprinkling of cilantro, or strip the meat from the bones and mix it into the sauce before eating with rice or naan.
Notes
- The roaster must start in a cool oven to prevent heat shock, which can crack the pot. The dry rub seasons the chicken deeply, while the yogurt marinade tenderizes the meat and builds a rich flavor.
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