Spicy Ketchup Chicken Thighs Recipe – Easy Indian-Style Dinner

Last Updated on 2 months by Neha Deshmukh

Spicy Ketchup Chicken Thighs Recipe – Easy Indian-Style Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick and flavorful dinner that the whole family will enjoy. This Spicy Ketchup Chicken Thighs recipe is exactly that. It’s a little bit tangy, a little bit spicy, and totally addictive. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen, and it’s been a regular in my rotation ever since!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly easy – seriously, minimal effort required. The combination of ketchup and Indian spices creates a unique and delicious flavour profile that’s both familiar and exciting. Plus, chicken thighs stay wonderfully tender and juicy, unlike chicken breasts which can sometimes dry out. It’s a perfect weeknight meal that’s ready in under 30 minutes!

Ingredients

Here’s what you’ll need to make this flavourful dish:

• 2 lb (approximately 900g) bone-in, skinless chicken thighs
• 2 tbsp (30ml) distilled white vinegar
• 2 tbsp (30ml) oil (vegetable, canola, or sunflower work well)
• 1 tsp (5ml) cumin seeds
• 1 tsp (5ml) black pepper
• 1 tsp (5ml) crushed red pepper flakes
• ½ tsp (2.5ml) salt
• 2 tbsp (30ml) ketchup

Ingredient Notes

Let’s talk ingredients for a sec! Using bone-in, skinless chicken thighs is key here. The bone adds flavour, and the thighs remain incredibly moist during cooking. Don’t be afraid of the vinegar – it tenderizes the chicken beautifully!

Now, for the spices. Cumin seeds are a staple in Indian cooking, lending a warm, earthy flavour. Don’t skip them! And the crushed red pepper flakes? They bring the heat! Feel free to adjust the amount to your liking (more on that later!). I always use good quality ketchup – it really makes a difference in the final flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate the chicken. In a bowl, combine the chicken thighs with vinegar, oil, cumin seeds, black pepper, red pepper flakes, and salt. Give it a good mix, ensuring all the chicken is coated. You can marinate for at least 15 minutes, or even longer if you have time – up to a few hours in the fridge is great! (This step is optional, but it really boosts the flavour.)
2. Heat a pan (a large skillet or wok works best) over medium heat. Add the marinated chicken, spreading it out in a single layer. Cover the pan and let it simmer for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
3. Once the chicken is cooked through, uncover the pan and increase the heat to medium-high. Sauté the chicken for a few minutes, moving it around to the sides of the pan, to reduce any excess liquid. You want a nice little sear on the chicken!
4. Now for the magic ingredient – ketchup! Stir in the ketchup and cook for another 2-3 minutes, until the sauce thickens and coats the chicken beautifully.
5. Finally, garnish with fresh cilantro (if you like – my kids aren’t huge fans, so I often skip it!) and serve immediately.

Expert Tips

• Don’t overcrowd the pan! Cook the chicken in batches if necessary to ensure it browns properly.
• For extra flavour, you can add a pinch of turmeric to the marinade.
• Keep a close eye on the sauce towards the end to prevent it from burning.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level: Want it milder? Reduce the amount of crushed red pepper flakes. For medium heat, stick to the recipe. And if you’re a spice lover like my brother, add an extra ½ tsp or even a full tsp of red pepper flakes!
• Festival Adaptations: This is a fantastic quick weeknight meal, but it’s also great for a casual get-together. It’s suitable for any time of year, really!
• Gluten-Free Adaptation: Just make sure your ketchup is gluten-free! Most are, but it’s always good to check the label.

Serving Suggestions

This Spicy Ketchup Chicken Thighs pairs perfectly with:

• Steamed rice (basmati is my favourite!)
• Warm naan bread (for soaking up all that delicious sauce)
• A simple side salad
• Roasted vegetables like potatoes or broccoli

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave. It actually tastes even better the next day!

FAQs

1. Can I use chicken breast instead of thighs?

You can, but the texture won’t be quite as tender. If using chicken breast, reduce the cooking time to prevent it from drying out.

2. What is the best way to adjust the spice level?

Start with a smaller amount of crushed red pepper flakes and taste as you go. You can always add more, but you can’t take it away!

3. Can this be made in an Instant Pot or slow cooker?

Yes! For the Instant Pot, cook on high pressure for 12-15 minutes, followed by a natural pressure release. For the slow cooker, cook on low for 6-8 hours.

4. What side dishes pair well with this Spicy Ketchup Chicken?

Rice, naan, salad, and roasted vegetables are all great options!

5. Is it necessary to marinate the chicken, and for how long?

Marinating isn’t essential, but it definitely enhances the flavour and tenderizes the chicken. Even 15 minutes makes a difference, but longer is better – up to a few hours in the fridge.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!