Chicken with Yogurt and Spices
Elevate your weeknight dinner game with this savory and aromatic Chicken with Yogurt and Spices recipe. Juicy bone-in chicken thighs are marinated in a rich, tangy yogurt base infused with bold flavors of garlic, ginger, and an irresistible blend of warm spices like cumin, coriander, turmeric, and paprika. The marinade not only tenderizes the chicken but also creates a luscious sauce when baked to golden perfection. A quick sear in olive oil locks in the flavor before the dish finishes cooking in the oven. Garnished with fresh cilantro, this dish is perfect served with fluffy basmati rice or warm naan for a complete and satisfying meal. With a tantalizing mix of spices and straightforward prep, this recipe delivers vibrant flavors that feel straight out of your favorite Indian kitchen.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 cup Plain yogurt
- 4 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a large bowl, combine the yogurt, garlic, ginger, cumin, coriander, turmeric, cayenne pepper, paprika, salt, black pepper, and lemon juice. Mix well to create a marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for deeper flavor.
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large oven-safe skillet or pan over medium heat.
Remove the chicken from the marinade, letting excess marinade drip off, and place the thighs into the hot pan. Sear them on both sides until lightly browned, about 3-4 minutes per side.
Pour the remaining marinade into the skillet and spread it evenly around the chicken.
Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes.
Garnish with chopped fresh cilantro and serve hot with rice, naan, or a side of your choice.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.4 g | 127% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 3024 mg | 131% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 18.9 g | ||
| Protein | 171.2 g | 342% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 580 mg | 45% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2296 mg | 49% | |
*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.
