# Ingredient list:
→ Chicken
01 - 1.75 lbs boneless, skinless chicken thighs (or breasts), cut into large chunks
→ Marinade
02 - 2/3 cup plain Greek yogurt
03 - 2 tbsp lemon juice
04 - 2 tbsp vegetable oil
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh ginger, grated
07 - 2 tsp ground cumin
08 - 2 tsp ground coriander
09 - 2 tsp smoked paprika
10 - 1 ½ tsp garam masala
11 - 1 tsp ground turmeric
12 - 1 tsp chili powder
13 - 1 tsp salt
14 - ½ tsp ground black pepper
→ To Serve
15 - Fresh cilantro leaves
16 - Lemon wedges
17 - Sliced red onion
# Cooking steps:
01 - Whisk together Greek yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, cumin, coriander, smoked paprika, garam masala, turmeric, chili powder, salt, and black pepper in a large bowl until completely smooth and well combined.
02 - Add chicken pieces to the bowl, tossing thoroughly to coat every surface with the spice mixture. Cover container and refrigerate for at least 1 hour, though overnight marinating yields the most flavorful and tender results.
03 - Set oven to 430°F. Line a rimmed baking sheet with aluminum foil and position a wire cooling rack on top to allow air circulation and even cooking.
04 - Remove chicken from marinade, letting excess drip off briefly. Place pieces in a single layer on the wire rack without overcrowding to ensure proper roasting and crisping.
05 - Roast for 25 to 30 minutes, flipping pieces halfway through cooking time. Chicken should reach an internal temperature of 165°F and develop slightly charred, crispy edges. For extra browning, switch to broil for 2 to 3 minutes at the end.
06 - Let chicken rest for 5 minutes to allow juices to redistribute. Garnish generously with fresh cilantro leaves and serve immediately with lemon wedges and sliced red onion alongside naan bread, basmati rice, or salad.
