Ingredients:

  • 2 tsp Garam Masala
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cayenne pepper
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 2 lbs boneless skinless chicken thighs
  • 1/2 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 2 tbsp neutral oil

Instructions:

  1. Combine the garam masala, smoked paprika, ground cumin, turmeric, cayenne pepper, salt, and black pepper in a small bowl.
  2. Whisk the Greek yogurt, lemon juice, ginger-garlic paste, and oil into the spice mixture until a thick, vibrant orange paste forms.
  3. Pat the chicken thighs dry with paper towels and coat them thoroughly in the marinade paste.
  4. Seal the chicken in a bag or container and refrigerate for at least 30 minutes to allow flavors to integrate.
  5. For oven cooking: Preheat to 425°F (218°C). Arrange thighs on a wire rack over a baking sheet and bake for 20–22 minutes. Broil on high for the final 2–3 minutes until edges are charred.
  6. For air fryer cooking: Set to 380°F (193°C). Arrange in a single layer and cook for 12–15 minutes, flipping halfway through, until internal temperature reaches 165°F (74°C).
  7. Remove from heat and let the chicken rest for 5 minutes before serving.