Roasted Curry Chicken Thighs with Grass-Fed Butter

Maharajah curry is a little distinct than the alternative curry spice blends i've tried before. i might describe it as sweeter, although the taste itself isn't always candy. as an alternative, the mixture has a "sweet" perfume from heat spices we would accomplice with wintertime treats.

The maharajah curry seasoning I used has the following elements mixed together: fenugreek, turmeric, yellow mustard, black pepper, cardamom, cumin, coriander, fennel, cayenne, cinnamon, clove, nutmeg, ginger, and saffron!

if you cannot discover this particular mixture, i would are trying to find out another blend that has comparable elements and deliver that a attempt. the key right here is to discover a curry powder mixture that has sweeter, heat spices (like cinnamon, clove, nutmeg, and ginger). I think that is what makes it one of a kind than other curry spices.

INGREDIENTS

• 1/2 teaspoon of black pepper
• 1/2 teaspoon of granulated garlic
• 12 skinless chicken thighs (bone-in)
• 1/2 teaspoon of sea salt (like THIS)
• 2-3 tablespoons of grass fed butter for pan-frying + 1 tablespoon for topping
• 1 tablespoon + 1 teaspoon of maharajah style curry seasoning
• 1/8 teaspoon of cayenne pepper (optional)

INSTRUCTIONS

1. Pre-warmth the oven to four hundred tiers. If the fowl thighs have skin on them, cut it off with kitchen shears, then trim off any excess fat. Season both facets of each thigh lightly with sea salt, black pepper, granulated garlic, cayenne pepper, and sooner or later maharajah fashion curry. I normally do every spice personally and end with the curry so it is on top. melt 2-3 tablespoons of butter (I pick grass-fed like Kerrygold or natural Valley until you could get it locally) in a skillet on medium warmth. 
2. Pan fry each chicken thigh on both facets for approximately one minute within the skillet, then switch to a big rimmed baking sheet. this could supply every bird thigh a chunk of crust and bring out the curry flavors. if your skillet is large enough, you could prepare dinner more than one portions of fowl at once, however this is not essential. because you're most effective browning them, it may not take lengthy. 
3. whilst all the hen is prepared, soften any other tablespoon of butter inside the skillet and scrape the lowest to pick up any leftover spices and chicken bits. in case you need more curry taste, you can upload an additional 1/2 teaspoon of curry powder to the butter, let it prepare dinner on medium low to medium for a minute. that is completely optionally available, though. 
4. Spoon the melted butter over every chook thigh then pop the baking sheet within the oven. Bake for 25-30 minutes, or till the fowl juice runs clean when you poke it with a knife. if your thighs are as an alternative small, you may want to test them at 20 minutes relying on how lengthy you cooked them at the stovetop before baking.