Indian Spiced Chicken
Infused with the rich, aromatic essence of traditional Indian cuisine, this Indian Spiced Chicken recipe is a flavor-packed journey for your taste buds. Juicy boneless, skinless chicken thighs are marinated in a creamy yogurt base infused with garlic, ginger, and an exquisite blend of warming spices like turmeric, cumin, coriander, garam masala, and red chili powder. The marination process not only tenderizes the meat but also allows the bold, vibrant flavors to deeply penetrate every bite. Baked to perfection for ease and convenience, this dish emerges golden and lightly charred, ready to be garnished with fresh cilantro for a burst of freshness. Serve alongside fluffy basmati rice, naan bread, or a crisp green salad for a satisfying, easy-to-make meal that brings the authentic taste of Indian cooking to your home. Perfect for weeknight dinners or special occasions, this recipe is your go-to for a crowd-pleasing, spice-forward dish!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1 cup Plain yogurt
- 4 cloves Garlic (minced)
- 2 teaspoons Ginger (grated)
- 1 teaspoon Turmeric powder
- 2 teaspoons Cumin powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 2 tablespoons Lemon juice
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
In a large mixing bowl, combine the yogurt, minced garlic, grated ginger, turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, lemon juice, vegetable oil, and salt.
Add the chicken thighs to the yogurt-spice mixture and toss until the chicken is fully coated. Cover and marinate for at least 1 hour in the refrigerator, or overnight for best results.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a baking dish.
Arrange the marinated chicken thighs on the prepared baking sheet or dish, ensuring they are not overlapping.
Bake the chicken for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Flip the chicken halfway through cooking for even browning.
If desired, broil the chicken on high for 2-3 minutes at the end to achieve a lightly charred surface.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve hot with rice, naan, or a salad of your choice.
Nutrition Facts
Calories |
1712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.5 g | 126% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 669 mg | 223% | |
| Sodium | 3044 mg | 132% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 18.7 g | ||
| Protein | 171.9 g | 344% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 620 mg | 48% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2370 mg | 50% | |
*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.
