4 servings (serving size: 2 thighs and about 1/3 cup sauce)

For a weeknight, instant brown rice makes a fast side for this saucy dish. If you have time, though, basmati rice pairs particularly well with the flavors in the garam masala.

How to Make It

Step 1

Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Remove from pan.

Step 2

Combine garam masala, salt, and curry powder; sprinkle evenly over chicken. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned. Add wine and vinegar; cook 30 seconds, scraping pan to loosen browned bits. Add onion and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done; stir in parsley.

Ratings & Reviews

chefmcat's Review

March 23, 2010
Amen Rebecca! Carol, when you submit a recipe review, please review the actual recipe!! As for the spiced chicken thighs, we loved them. We also found the sauce a little thin but it paired nicely with brown rice. This dish is perfect for a different weeknight dinner. I also used the same seasoning on an extra chicken breast, which I then cooked and used in the Tabbouleh with Chicken and Red Pepper. Fabulous!

EllenFL's Review

May 19, 2013
Really liked. Added an extra teaspoon of gm as others suggested, but otherwise followed recipe as written. Also not sure what wine and vinegar added, but the chicken was really good.

EllenDeller's Review

April 19, 2011
I don't think the braising method and the Indian spices go together. I'd use the red wine mixture with more French seasonings (herbes de provence, thyme, etc). I wished that I'd just baked the chicken after seasoning it, or cooked it in coconut milk. Also necessary to double the seasonings to get any flavor. We ate it, but not one I'd repeat.

lperejma's Review

August 19, 2012
A tasty, easy and flavorful meal that's not heavy.

sevilla131's Review

March 23, 2010
I tried this recipe and thought it wonderful just as it was written. Come on, Rebecca, "OLD" and bitter??? Are you equating the two??? Are you any less quilty of judging others??? Who SPAT (past tense of "spit", since you deemed it already done) in your coffee? Lighten up.

barbi3142's Review

January 06, 2010
I like the spice. I use curry and garam masala quit often. The red wine and vinegar did not add anything to this recipe. The sauce was also too thin for my liking. I don't think I will make this recipe again.

virevixa's Review

March 22, 2010
Geez, Carol, who spit in your coffee this morning? Haven't you ever made a typo? How is your comment helpful to this recipe? Did you prepare this dish, or is being obnoxious just a hobby? Gosh, it's always nice to get an English lesson from a bitter old lady when you're perusing Cooking Light. I've made this dish, by the way, and it's GREAT! Much more palatable than the previous review!

LaurenCepeda's Review

January 13, 2009
I followed recipe as directed, but found it TOO salty. I has a wonderful aroma and good potential but it was just unenjoyable. There are to many other ones that hit the spot.

WendyStokes's Review

November 09, 2008
I love this recipe. It's so easy to make, and it works equally well doubled for a potluck dinner. I've gotten rave reviews every time I've served it.

dbshade's Review

March 04, 2010
Myself and my family really enjoyed this dish. I thought the spices were interesting and different and I like preparing foods that challenge the senses. As some others mentioned, the sauce was quite thin and I took the recommendation of others and thickened it up a bit with cornstarch. I served it with brown rice, hericot verts and a large salad. It was a really good meal and perfect for a weeknight. Because my chicken thighs were pretty meaty, I had to increase the cooking time, but beyond that, I prepared it with no deviation from the recipe. Loved it!