This Indian-Spiced Clay Pot Chicken delivers deep aromatics and fall-off-the-bone tenderness with minimal fuss. Bone-in thighs are seasoned with garam masala, cumin, and coriander, then bathed in a tangy yogurt–tomato marinade blended in the Ankarsrum mixer. The Ankarsrum Clay Roaster does the heavy lifting: start in a cold oven to protect the pot, bake covered at 350°F to gently steam and baste, then uncover and finish hotter so the sauce concentrates and the skin caramelizes. The result is juicy chicken in a silky, spiced gravy with bright notes of lemon, ginger, and garlic. Rest briefly, then serve the thighs whole over basmati rice with spoonfuls of sauce and fresh cilantro—or shred the meat right into the pot for an easy, spoonable dinner with warm naan. Simple technique, pantry spices, and clay-pot moisture retention come together for a comforting, weeknight-friendly dish that tastes slow-simmered without babysitting.
What You’ll Love About This Recipe
Aromatic & balanced: Garam masala, cumin, and coriander deliver warmth without overwhelming heat.
Ultra-juicy texture: Yogurt tenderizes while the clay pot locks in moisture.
Set-it-and-bake method: No searing—just blend, pour, and bake.
Cold-oven technique: Gentle heat-up protects the roaster and builds a lush sauce.
Flexible serving: Plate thighs whole or shred into the gravy for rice or naan.
Approachable ingredients: Pantry spices and everyday dairy keep prep simple.
How to Cook Chicken in an Ankarsrum Clay Pot
Erin McNaught
Rated 5.0 stars by 1 users
Category
Chicken
Cuisine
Indian
Servings
4
Prep Time
20 minutes
Cook Time
75 minutes
Calories
420
Fragrant Indian-spiced chicken, slow-baked in a clay pot until tender, with a rich yogurt-tomato sauce perfect for rice or naan.
Soak the lid of your Ankarsrum Clay Roaster in cool water for 20 minutes. This helps maintain moisture and prevents the lid from cracking during baking.
Pat the chicken thighs dry and place them in the base of the roaster. Combine the seasoning ingredients in a small bowl and rub evenly over the chicken. Cover and refrigerate for 30 to 60 minutes to let the spices absorb.
Set up the Ankarsrum Mixer with the blender attachment. Add all marinade ingredients to the blender container. Cover, lock it in place, and blend on low (1 o’clock) until combined. Increase to high (8 o’clock) for about 30 seconds until smooth.
Pour the marinade over the chicken and massage it into the meat to coat completely. Arrange the thighs skin-side up, cover the roaster, and refrigerate for at least 3 hours (or overnight for deeper flavor).
Remove the roaster from the refrigerator 30 minutes before baking. Place it in a cold oven, then set the temperature to 350°F. (Starting cold prevents thermal shock to the clay.)
Bake covered for 1 hour, then remove the lid. Lift the chicken slightly so the skin sits above the sauce. Increase the oven to 425°F and bake uncovered for 15–20 minutes, until the skin caramelizes and the internal temperature reaches 165°F.
Let rest 10–15 minutes before serving. Spoon over basmati rice or naan, topping with sauce and fresh cilantro. You can also strip the meat from the bones and mix it into the sauce for a stew-like serving.
Nutrition
Nutrition
Serving Size
12 oz per serving
per serving
Calories
420
Amount/Serving% Daily Value
Carbs
12 grams
4%
Fiber
1 grams
4%
Sugar
8 grams
Protein
35 grams
70%
Fat
24 grams
31%
Saturated Fat
8 grams
40%
Sodium
720 milligrams
31%
Cholesterol
145 milligrams
48%
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