Ingredients:

  • 1 tbsp lemon juice
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 cup thick Greek yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tbsp garam masala
  • 1 tbsp Kashmiri red chili powder
  • 1 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp dried kasuri methi
  • 2 tbsp neutral oil
  • 2 lbs bone-in, skinless chicken thighs

Instructions:

  1. Pat the chicken thighs dry with paper towels. Use a sharp knife to make 2-3 deep slashes, about 1 inch deep, into the thickest parts. Note: This lets the marinade reach the bone.
  2. Toss the thighs with 1 tbsp lemon juice, 1 tsp kosher salt, and 1/2 tsp black pepper. Let them sit for 20 minutes. You'll smell a sharp, citrusy scent as the acid hits the meat.
  3. In a bowl, whisk 1 cup Greek yogurt, 2 tbsp ginger garlic paste, 1 tbsp garam masala, 1 tbsp Kashmiri red chili powder, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp dried kasuri methi, and 2 tbsp neutral oil until smooth.
  4. Coat each thigh in the paste. Massage it firmly into the slashes. Cover and refrigerate for at least 4 hours, or up to 24 hours.
  5. Preheat your oven to 425°F (220°C). Line a sheet with foil and set the wire rack on top.
  6. Arrange the Tandoori Chicken Thighs on the rack. Roast for 25-30 minutes. Wait for the aroma to shift from raw garlic to a toasted, nutty fragrance.
  7. Turn on the broiler for the final 2-3 minutes. Watch closely until the edges are blackened and charred.
  8. Remove from the oven and let the meat rest for 5 minutes before serving.