Indian-Spiced Chicken Thighs

indian chicken thighs
Menu Part: 
Entree
Cuisine Type: 
Indian
Serves: 
4

Indian seasonings turn these chicken thighs spicy and delicious. The yogurt sauce is cooling and refreshing.

Ingredients

3 lb. chicken thighs
1⁄4 cup lemon juice
1 tsp. salt
1 cup plain yogurt
6 garlic cloves, minced
1 tbsp. ground coriander
1 tbsp. ground cumin
2 tsp. ground turmeric
1 tsp. ground ginger
1⁄2 tsp. cayenne pepper
Melted butter
Radish Raita (recipe follows)
Mango chutney
Asian salad greens
Nan or other Indian flatbread, warmed

Radish Raita:
1⁄2 cup plain yogurt
3 tbsp. chopped radishes
2 tbsp. chopped scallions
2 tsp. lime juice
Salt and pepper

Steps

1. Sprinkle thighs with lemon juice and salt and let stand 30 min.

2. Combine yogurt, garlic, coriander, cumin, turmeric, ginger, and cayenne. Add chicken thighs, coating well with yogurt mixture. Marinate in refrigerator several hours or overnight.

3. Remove chicken from marinade and brush with melted butter. Grill or broil about 8 min. per side, turning once or twice. Serve with Radish Raita, mango chutney, salad greens, and nan.

Radish Raita:

Mix together all ingredients. Season with salt and pepper
to taste. Yield: 3⁄4 cup.

More From FoodService Director

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources