Ingredients
Method
- Season chicken thighs evenly with spices.
- Sear in hot oil until golden and slightly crispy.
- Add butter and garlic, cook until fragrant.
- Pour in cream and broth, then simmer gently.
- Rest for 5 minutes before serving for best texture.
Notes
- Store leftovers in fridge for up to 4 days
- Add broth when reheating to maintain creaminess
- Boneless thighs can be used as a swap
- Avoid overcooking for juicy texture
