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Mid-Eastern Chicken Thighs


"Delicious delicately spiced chicken that is far from the norm for the American palate but not too weird so that even kids will eat it. Chicken is pleasantly saucy and goes well with rice."
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45 m servings 331 cals
Original recipe yields 6 servings


  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 19.7 g
  • 30%
  • Carbs:
  • 3.6g
  • 1%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 95 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 7 minutes. Remove onion from skillet, and set aside.
  2. Increase heat to medium-high. Season one side of the chicken thighs with half of the garam masala and curry powder. Place the chicken seasoned-side down into the skillet, and season the other side with the remaining garam masala and curry powder. Continue cooking chicken until browned on both sides, about 4 minutes on each side. Pour in the red wine and red wine vinegar. Simmer for about 30 seconds, scraping up and browned bits from the pan. Stir in the prepared onion and chicken broth. Bring to a boil. Cover and reduce heat to medium-low. Simmer the chicken thighs until no longer pink in the center, about 20 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 114
  1. 153 Ratings

Most helpful positive review

As the submitter of this recipe, I have some comments. I tried to make it tonight following the recipe but I realize that I probably put double the spices on the chicken. I just sprinkle a hea...

Most helpful critical review

I feel a little bad about rating this chicken so poorly but I am being sincere here. It was SOOO bad that I could not eat it. I'm not a picky eater, I love garam masala and curry and everything ...

Most helpful
Most positive
Least positive

As the submitter of this recipe, I have some comments. I tried to make it tonight following the recipe but I realize that I probably put double the spices on the chicken. I just sprinkle a hea...

This is one of the best (and easiest to make!) curries I have ever had. Like others, I added more spices, as well as cayenne pepper to taste, as we like it hot! For the last 10 minutes of simme...

This is a great, cheap recipe that is easy to make. I only gave it four stars because I did have to alter it a bit. First, I used Madras curry powder. As I have 5 different jars of curry powd...

Absolutely change to the recipe. The flavor was wonderful!

This is one of those great recipes; few ingredients, simple and quick with a surprisingly tasty result. I probably used a lot more curry than called for, but we like things a little spicier. I...

Excellent, especially after adding cayenne, salt, and garlic powder.

Really good recipe, I substituted balsamic vinegar for the red wine vinegar (since I didn't have any) and it was still really great, easy and pretty quick!

I added chili powder b/c we like our food on the spicier side. My husband offered a 10/10 rating, which is really good b/c he eats a lot of different recipes that I make. We really liked this ...

Made this for dinner last night, and even my husband loved it. Followed the recipe pretty closely. Full flavor without a lot of sodium.