Chicken with Indian Spice Yogurt
Embark on a flavorful journey with this Chicken with Indian Spice Yogurt, a dish that's aromatic, tender, and irresistibly spiced. Bone-in chicken thighs are marinated in a creamy yogurt mixture infused with vibrant Indian spices like garam masala, cumin, coriander, turmeric, and a touch of paprika, creating layers of flavor with every bite. The yogurt marinade not only tenderizes the chicken but helps it achieve a perfectly golden crust when baked to juicy perfection. Finished with fresh cilantro and a zing of lemon juice, this recipe is a showstopper at any meal. Pair it with basmati rice, naan, or roasted vegetables for a satisfying and wholesome dinner. Perfect for both weeknight cooking and weekend entertaining, this easy-to-follow recipe is a must-try for lovers of spice and authenticity!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 1 cup Plain yogurt (whole milk or Greek)
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 teaspoon Garam masala
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Paprika
- 0.25 teaspoons Cayenne pepper (optional, for spice)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil (or any neutral oil)
Instructions
In a large bowl, combine the yogurt, garlic, ginger, garam masala, coriander, cumin, turmeric powder, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to create a smooth marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 4-6 hours for more flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Brush the foil with 1 tablespoon of olive oil, then arrange the marinated chicken thighs on the prepared baking sheet.
Drizzle the remaining olive oil over the chicken pieces to ensure a nice, golden crust during cooking.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is browned and slightly charred on the edges.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes to retain its juices.
Sprinkle the chopped fresh cilantro over the chicken and drizzle with lemon juice just before serving.
Serve warm with basmati rice, naan bread, or a side of vegetables for a complete meal.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 2810 mg | 122% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.4 g | ||
| Protein | 120.7 g | 241% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 362 mg | 28% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
