Name: Spiced Chicken Thighs Braised in Milk
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Ingredients: 8 chicken thighs; 2 tbsp ghee or oil; 1 onion (sliced); 8 garlic cloves (peeled and left whole); 400 ml /1 1/2 cups whole milk; 2 tsp ground coriander; 2 tsp smoked paprika; 2 tsp curry powder of your choice; 2 tsp cumin seeds; 2 tsp grated ginger or ginger paste; 1 lemon (zest of); Salt; Fresh cilantro for garnish

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Cooking just doesn’t get any easier with this recipe for spiced chicken thighs braised in milk. Tender and moist meat with aromatic spices in a rich broth for a delicious flavour!

For another chicken thigh recipe with a creamy sauce, try our popular Chicken Casserole!

Side view of a pan with the spiced chicken thighs with spoon in the broth

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When I’m trying to figure out what meal to make at the end of a long day at work, I often end up craving something nourishing and comforting. I want soups, stews and roast chicken, food that is good for the soul!

I also would also rather put my feet up than spend a lot of time in the kitchen. Which is why I have so much affection for recipes like this one.

This recipe needs only 15-20 minutes of kitchen time, but you would never know how little effort went in when it’s time to eat. The tender chicken thighs with crispy skin cook in a rich and flavourful sauce that could convince anyone that hours were spent getting this dish just right!

Spiced Chicken Thighs Braised in Milk in a pan next to a plate of rice and extra sauces

My spiced chicken thighs braised in milk is one of the easiest recipes you can find. It’s simple and can easily be done after work. The only step that is non-negotiable is browning the chicken before you braise them. Crispier chicken skins and deeper flavour!

Although this recipe can be made with a whole chicken, I chose chicken thighs to make the process quicker.

Top down view of spiced chicken thighs braised in milk in a pan with side plates

What is Braised Chicken?

Braising means to cooking a piece of meat in liquid without completely covering it. It is usually used for tougher pieces of meat because it is a great way to soften it while bringing out a huge amount of flavour. The meat absorbs the liquid when cooking and becomes perfectly tender and moist.

Why braise chicken in milk? Mostly because it adds flavour and richness a broth can’t deliver, it creates steam and produces the most tender and moist meat. Milk separates in the process and milk curds form a “crust” over the chicken that tastes amazing!

Braising the chicken in milk results in a spice-infused whey at the bottom of the pan. It is delicious if poured over rice.

Close up of the finished recipe from above

How to braise chicken thighs

While your oven is preheating, put on a large pan and heat up the ghee or oil. When it is good and hot, add the chicken and brown it until the skin is lovely and golden.

While the chicken is cooking, mix up the spices, ginger and lemon zest with the milk in a separate bowl. When the chicken is finished browning, spread the onions and garlic over the chicken and pour the milk and spices into the pan.

Cover the pan with a lid and place it in the oven the braise for 50 minutes. Now take the lid off and leave it in the oven for 15 minutes longer. This allows the sauce to reduce and the top of the chicken thighs to become crispy.

Braising is definitely a method you will want to remember for extra tender and flavourful chicken. I definitely recommend braised chicken in creamy sage sauce!

Process photos showing the construction in a pan

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