Seared Chicken Thighs with Butterball Potatoes, Broccoli Florets, and Tikka Masala

Your kitchen’s cast iron has seen lots of butter basted sears, braises, breakfast hash, and other classic household favorites in its lifetime.

The one I never get tired of is a simple chicken braise with your favorite vegetables, aromatics, and of course, sauce! When you do any kind of braise, the flavors from the liquid are permeating through the meat, and the juices from the meat are being seeped into the braising liquid, aka osmosis. Please enjoy my simple and delicious cast iron braise done in 20 minutes, Bon Appetit!

  • 4 ea Chicken Thighs
  • 1 ea Broccoli, cut in florets
  • 2# Butterball or Fingerling Potatoes
  • 3 TB White Wine
  • 1 Cup The Saucery’s Tikka Masala
  • ¼ Cup of Vegetable or Chicken Stock
  • .5 White Onion, Juilenned (thinly sliced)
  • 4 ea cloves of garlic peeled and minced
  • 1 TB Ground Cumin
What you will need
  • Small Pot
  • Non Stick or Cast Iron Pan
  • Cooking Oil: Avocado Oil, Olive Oil, Coconut Oil
  • Tongs
  • Confidence


  1. In a small pot, start your potatoes in cold water and bring to a boil, cook until tender, strain and set aside to cool.
  2. Generously season your thighs with salt, pepper, and ground cumin.
  3. Turn your non stick or cast iron pan on high heat, add enough oil to cover the bottom of the pan. If the oil shimmers, you’re ready to make love
  4. Add your thighs skin side first to the pan, leaving a half inch of space between each thigh. Don’t crowd the pan, this will prevent you from getting nice, even, brown crust.
  5. Let the food talk to you, once your thighs are G.B.D. Golden Brown Delicious, turn over for and repeat. The searing allows all the juices to stay inside the meat, thank yourself later.
  6. Remove from pan. Add your sliced onions and saute until translucent, add garlic and saute from 15 seconds
  7. Remove from heat and deglaze with white wine, turn heat back on, scraping the bottom of the pan. This step is important; the bottom of the pan is where the flavors are! The pure umami flavor crystals that you want to scrape will bring massive flavor to the end result.
  8. Once your wine is reduced 80%, place your chicken thighs back in the pan with your broccoli florets and halved potatoes, cover half way with Tikka Masala sauce. You may need more Tikka Masala sauce based on how saucy you want to get! If it seems too thick, no worries! Just add some vegetable stock to thin it out to your liking.
  9. Cover and simmer on low for 10-15 minutes.
  10. Serve with rice or a side salad.

Bon Appetit!

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