This sweet and spicy Indian chicken is marinated in yogurt and spices and finished with a sweet and sticky maple syrup glaze. It's outrageously delicious and will easily become your go-to chicken dinner.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Dishes
Cuisine: Indian
Keyword: gluten-free Indian chicken, Indian chicken, sweet and spicy Indian chicken
1tablespoonroasted red chili paste*you can omit if you don't have and just use an additional tablespoon of the red curry paste instead
1teaspooncurry powder
1/2teaspooncoriander
1/2teaspoonsmoked paprika
1/2teaspoonkosher salt
1/2teaspoonblack pepper
1tablespoonlemon juice
1tablespooncoconut oil
For the glaze
1/4cupmaple syrup
juice of 1/2 a lemon
Instructions
Combine the yogurt, all the spices including the curry and chili paste and the lemon juice in a small bowl and mix together with a spoon.
Place the chicken in a large baking dish and coat in the yogurt mixture. You can let the chicken marinate like this for up to 8 hours if you'd like or you can cook it right away.
Heat a large skillet over medium-high.
Add the coconut oil. Once melted and hot, add the chicken to the skillet.
Cook 5-7 minutes on one side until golden brown then flip and cook another 3 minutes on the other side until the chicken is cooked through.
Whisk the maple syrup and lemon juice for the glaze together in a small bowl and add to the skillet with the chicken.
Cook down 1-2 minutes until bubbly and starting to reduce. Flip the chicken a few times in the glaze to coat. Turn off the heat and serve.
Garnish with fresh cilantro and serve with a yogurt, cilantro, lemon juice mixture if desired.