Ingredients:

  • 1/2 cup (120g) Greek yogurt, plain and thick
  • 2 tbsp (30ml) Lemon juice
  • 2 tbsp (30ml) Vegetable oil
  • 1 tbsp (15g) Ginger paste
  • 1 tbsp (15g) Garlic paste
  • 1 tbsp (8g) Garam masala
  • 1 tsp (3g) Turmeric powder
  • 1 tsp (3g) Cumin powder
  • 1 tsp (3g) Smoked paprika
  • 1 tsp (6g) Salt
  • 1/2 tsp (2g) Black pepper
  • 2.5 lbs (1.1kg) Boneless skinless chicken thighs

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, lemon juice, vegetable oil, ginger paste, garlic paste, garam masala, turmeric, cumin, smoked paprika, salt, and black pepper until a smooth, thick paste forms.
  2. Add the chicken thighs to the bowl and massage the marinade into the meat to ensure full coverage.
  3. Cover the bowl and refrigerate for at least 2 hours (or overnight) to allow the acids to tenderize the protein.
  4. Preheat the oven to 425°F (220°C). Place a wire cooling rack over a baking sheet to facilitate 360-degree airflow.
  5. Arrange the marinated chicken thighs on the rack, leaving space between each piece to avoid steaming.
  6. Roast for 20–25 minutes until the edges are deep mahogany brown and the internal temperature reaches 165°F (74°C).
  7. Transfer the chicken to a plate and let it rest for 5–10 minutes before serving to redistribute the juices.