Mogambo Baked Chicken
Elevate your dinner table with the irresistible flavors of Mogambo Baked Chicken! This easy yet flavor-packed recipe combines tender, bone-in chicken thighs with a creamy Greek yogurt marinade infused with aromatic spices like garam masala, cumin, and turmeric, plus a zesty punch of lemon juice. After marinating to perfection, the chicken is oven-baked until golden brown with irresistibly crispy skin. Ideal for spice lovers, an optional touch of cayenne pepper adds a hint of heat. Ready in under an hour (plus marinating time), this dish is perfect for weeknight meals or weekend feasts. Garnished with fresh cilantro and best served with warm naan, fluffy basmati rice, or a crisp green salad, Mogambo Baked Chicken is a guaranteed hit for any occasion. Explore this recipe today and discover the magic of Indian-inspired baked chicken!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs, bone-in and skin-on
- 1 cup Greek yogurt
- 4 cloves Garlic, minced
- 2 teaspoons Ginger, grated
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 2 teaspoons Garam masala
- 1 teaspoon Paprika
- 1.5 teaspoons Cumin powder
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Cayenne pepper (optional for extra heat)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
In a large mixing bowl, combine Greek yogurt, minced garlic, grated ginger, lemon juice, olive oil, garam masala, paprika, cumin powder, turmeric powder, cayenne pepper (if using), salt, and black pepper. Mix well to create a thick marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade, ensuring every piece is evenly covered. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Preheat your oven to 400°F (200°C). While the oven preheats, line a baking sheet or dish with parchment paper or aluminum foil for easy cleanup.
Place the marinated chicken thighs skin-side up on the prepared baking sheet, ensuring they are spaced apart to allow even cooking.
Bake in the preheated oven for 40-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden brown and slightly crispy.
Remove the baked chicken from the oven and let it rest for 5 minutes to retain its juices.
Sprinkle freshly chopped cilantro over the baked chicken for garnish before serving.
Serve hot with warm naan, basmati rice, or a crisp green salad.
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 854 mg | 285% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 23.6 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 218.5 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2716 mg | 58% | |
*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.
