Ingredients:

  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 2 tbsp (30ml) neutral oil
  • 1 tbsp (15g) ginger paste
  • 1 tbsp (15g) garlic paste
  • 1 tsp (5g) garam masala
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) turmeric powder
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (3g) cayenne pepper
  • 2 lbs (900g) boneless, skinless chicken thighs, cut into large chunks

Instructions:

  1. In a large bowl, whisk together the Greek yogurt, lemon juice, and oil until smooth. Stir in the ginger, garlic, and all dry spices. Whisk vigorously until the marinade is a uniform, pale orange color with no spice clumps.
  2. Place the chicken chunks into a resealable bag. Pour the marinade over the meat, sealing the bag while pushing out as much air as possible. Massage the bag for 30 seconds to ensure every inch of the chicken is coated. Refrigerate for at least 4 hours, or overnight for best results.
  3. Heat a cast iron skillet or grill pan over medium-high heat with a drizzle of oil. Remove chicken from the marinade, letting excess drip off, and arrange in the pan.
  4. Sear the chicken until charred and an internal temperature of 165°F (74°C) is reached using a meat thermometer.