Spicy Roasted East Indian Style Chicken Thighs
Take your taste buds on a flavorful journey with these Spicy Roasted East Indian Style Chicken Thighs, a dish brimming with aromatic spices and robust flavors. Tender bone-in, skin-on chicken thighs are marinated in a luscious blend of yogurt, fresh ginger, garlic, and a medley of warm Indian spices like turmeric, cumin, garam masala, and smoked paprika, infused with a zesty kick of lime juice and cayenne pepper. After soaking in the vibrant marinade for hours, the chicken is roasted to golden perfection, boasting tender, juicy meat and irresistibly crispy skin. For a show-stopping finish, a quick broil enhances the flavors and textures. Garnished with fresh cilantro, this dish pairs beautifully with steamed basmati rice, buttery naan, or a cooling cucumber salad for a complete feast. Perfect for dinner parties or a cozy family meal, these oven-roasted chicken thighs are both simple to prepare and utterly satisfying. Keywords: East Indian chicken, roasted chicken thighs, spicy chicken recipe, Indian-inspired dinner, chicken marinade recipe.
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Recipe Information
Ingredients
- 6 pieces Bone-in, skin-on chicken thighs
- 1 cup Plain yogurt
- 1 tablespoon Fresh ginger, grated
- 4 pieces Garlic cloves, minced
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Freshly squeezed lime juice
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Rinse and pat dry the chicken thighs with paper towels. Set aside.
In a large mixing bowl, prepare the marinade by combining the yogurt, grated ginger, minced garlic, turmeric, cumin, coriander, garam masala, smoked paprika, cayenne pepper, lime juice, vegetable oil, salt, and black pepper. Mix well to form a smooth paste.
Add the chicken thighs to the bowl and thoroughly coat each piece with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack with oil or cooking spray.
Arrange the marinated chicken thighs on the prepared wire rack with the skin side up, ensuring they are evenly spaced.
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and slightly crispy.
For extra crispiness, broil the chicken thighs on high for 2-3 minutes at the end of the cooking time, keeping a close eye to prevent burning.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped cilantro and serve hot with steamed rice, naan, or a refreshing cucumber salad.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 50.7 g | 254% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3288 mg | 143% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 18.5 g | ||
| Protein | 178.4 g | 357% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 678 mg | 52% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2992 mg | 64% | |
*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.
