Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 1/2 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tbsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1/2 tsp cayenne pepper
  • 2 tbsp fresh cilantro, chopped
  • 1 wedge fresh lime

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, lemon juice, and ginger-garlic paste until smooth.
  2. Stir in the garam masala, turmeric, paprika, cumin, salt, and cayenne pepper until the marinade is a uniform deep orange color.
  3. Pat the chicken thighs dry with paper towels and toss them into the marinade, ensuring all pieces are thoroughly coated.
  4. Allow the chicken to marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator.
  5. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire cooling rack over the sheet.
  6. Arrange chicken thighs skin-side up on the rack, leaving space between pieces to ensure airflow.
  7. Bake for 25–30 minutes or until a meat thermometer reaches an internal temperature of 165°F (74°C).
  8. Garnish with fresh chopped cilantro and serve with a lime wedge.