# What You'll Need:
→ Chicken
01 - 1.75 lb boneless, skinless chicken thighs (or breasts), cut into large chunks
→ Marinade
02 - 5 oz 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 - 1.5 tsp garam masala
11 - 1 tsp ground turmeric
12 - 1 tsp chili powder (adjust to taste)
13 - 1 tsp salt
14 - 0.5 tsp ground black pepper
→ To Serve (optional)
15 - Fresh cilantro leaves
16 - Lemon wedges
17 - Sliced red onion
# Step-by-Step Guide:
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 smooth and fully combined.
02 - Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, though overnight marinating yields the most flavorful results.
03 - Set oven to 430°F. Line a baking sheet with aluminum foil and position a wire rack on top to allow air circulation and even cooking.
04 - Remove chicken from marinade, shaking off excess liquid. Place pieces on the wire rack in a single layer, ensuring they are not overcrowded for proper roasting.
05 - Roast for 25-30 minutes, turning pieces halfway through cooking, until chicken is fully cooked through with an internal temperature of 165°F and edges are slightly charred. For extra crispiness, switch to broil for 2-3 minutes at the end.
06 - Let chicken rest for 5 minutes to redistribute juices. Garnish with fresh cilantro leaves and serve with lemon wedges and sliced red onion alongside naan, rice, or fresh salad.
