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+ servings

Indian Chicken Bites


  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 tsp freshly ground black pepper
  • ¼ tsp ground turmeric
  • ¼ tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp dried thyme
  • ¼ tsp garlic powder
  • 1 tsp bright red paprika
  • ½ tsp salt
  • 3 Tbsp olive oil, divided


  • Preheat the oven to 350° F
  • In a small bowl, mix the spices. Set aside.
  • Cut each chicken thigh into 1-inch segments. Put in a separate bowl.
  • Add the spice mix, along with 1 Tbsp of the oil to the chicken. Mix well and set aside for 10 minutes (or longer)
  • Heat the remaining oil in a wok or large, nonstick frying pan over very high heat. When the oil is very hot, add the chicken. Stir-fry quickly until the pieces are lightly browned or have turned opaque on the outside
  • Put the pieces in a baking dish, and cover loosely with lightly oiled wax paper (which should sit inside the dish and directly on top of the chicken pieces) and bake for 8 - 10 minutes or until the chicken pieces are just cooked through.
  • (If not to be eaten immediately, remove the pieces from the hot baking dish to prevent them from drying out)