- 500 grams Chicken Bone-In Skin-On Thighs
- 1 teaspoon Chili Powder or Paprika Powder
- 1 tablespoon Ginger Garlic Paste
- 1 tablespoon Lemon Juice
- 1 tablespoon Oil
- 1 tablespoon Butter
- 4 Onions large , sliced
- 1 tablespoon Honey
- 1 - 2 Sprigs Rosemary finely chopped
- Salt to taste
Mix together chili powder (or paprika), ginger garlic paste and lemon juice in a bowl. Rub this mixture all over the chicken thighs and set aside for 10 minutes while you get the rest of your ingredients ready.
Heat oil and butter in a cast iron pan and add the chicken thighs to it. Brown on high heat for 2 minutes on either side. Reduce the flame and add onions, rosemary and salt. Mix well and cover and cook for 25 minutes till the thighs are cooked through.
Mix together 2 tablespoons water with honey and add it to the pan. The honey mixture will start sizzling. Mix well so that it coats the chicken and switch off the flame after a minute or two.
Serve caramelized onion rosemary chicken thighs with a side of steamed rice or bread.
Calories: 538kcal | Carbohydrates: 32g | Protein: 29g | Fat: 33g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 127mg | Potassium: 551mg | Fiber: 4g | Sugar: 18g | Vitamin A: 495IU | Vitamin C: 20mg | Calcium: 77mg | Iron: 2mg