Prepare to embark on a mouthwatering adventure that will transport your taste buds straight to the vibrant streets of New Delhi! These succulent chicken thighs are not just a meal, but a sensory experience that combines the rich, aromatic spices of Indian cuisine with a perfectly crispy exterior that will make your dinner guests absolutely swoon. Get ready to elevate your home cooking game with a recipe that promises restaurant-quality flavor and guaranteed compliments!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 4 servings
Ingredients
- 4 chicken thighs, bone-in and skin-on
- 1 cup yogurt
- 2 tablespoons garam masala
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 tablespoon lemon juice
- Salt to taste
- 2 tablespoons vegetable oil
- Cilantro for garnish
Instructions
- In a large mixing bowl, combine yogurt, garam masala, minced ginger, minced garlic, lemon juice, and salt. Whisk the marinade until well blended and smooth.
- Place chicken thighs in the marinade, ensuring each piece is completely coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow flavors to deeply penetrate the meat.
- Remove chicken from refrigerator 30 minutes before cooking to bring to room temperature. This helps ensure even cooking.
- Preheat oven to 425°F (218°C). Line a baking sheet with aluminum foil and place a wire rack on top for optimal air circulation.
- Remove chicken thighs from marinade, letting excess drip off. Pat the chicken dry with paper towels to help achieve crispy skin.
- Heat vegetable oil in a large oven-safe skillet over medium-high heat. Carefully place chicken thighs skin-side down and sear for 4-5 minutes until skin turns golden brown and crispy.
- Flip chicken thighs and transfer the skillet directly to the preheated oven. Roast for 35-40 minutes, or until internal temperature reaches 165°F (74°C).
- Remove from oven and let chicken rest for 5-7 minutes to allow juices to redistribute.
- Garnish with fresh chopped cilantro before serving. Pair with basmati rice or naan bread.
Tips
- Marination is Key: Don't rush the marinating process. The longer the chicken sits in the yogurt and spice mixture (ideally overnight), the more intense and deep the flavors will become.
- Room Temperature Magic: Always let your chicken sit out for 30 minutes before cooking to ensure even heat distribution and prevent dry meat.
- Crispy Skin Technique: Pat the chicken completely dry before searing. Moisture is the enemy of crispy skin, so use paper towels to remove any excess marinade.
- Invest in a Meat Thermometer: The 165°F internal temperature is crucial for perfectly cooked, safe-to-eat chicken that remains juicy and tender.
- Resting Period: Never skip the 5-7 minute resting time after cooking. This allows the juices to redistribute, ensuring each bite is incredibly moist and flavorful.
- Garnish Generously: Fresh cilantro isn't just a decoration - it adds a bright, fresh contrast to the rich, spiced chicken.
Nutrition Facts
Calories: 553kcal
Carbohydrates: 6g
Protein: 59g
Fat: 37g
Saturated Fat: 10g
Cholesterol: 223mg
