Yogurt-Marinated Baked Chicken Thighs with Garam Masala

Name: Yogurt-Marinated Baked Chicken Thighs with Garam Masala
Prep time: 32 min
Cook time: 44 min
Total time: 1 h 16 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2½ lb (about 8 thighs) (1130 g) bone-in, skin-on chicken thighs, patted very dry with paper towels, excess fat trimmed; 1 cup (245 g) plain whole-milk yogurt, unsweetened, stirred smooth; 6 large cloves (18 g) garlic cloves, peeled and finely grated; 2 tbsp (20 g) fresh ginger, peeled and finely grated (a 2-inch / 5 cm piece); 2 tsp (4 g) garam masala; 1 tsp (3 g) ground turmeric; 1 tsp (2 g) ground cumin; 2 tsp (4 g) Kashmiri chili powder (or mild paprika); 2 tsp (6 g) Diamond Crystal kosher salt, use half as much if using Morton kosher salt or fine salt; 2 tbsp (30 ml) fresh lemon juice, from about 1 lemon; 2 tbsp (30 ml) neutral oil (such as avocado or canola), plus a little extra for greasing the rack; ¼ cup (10 g) fresh cilantro leaves and tender stems, roughly chopped; 1 whole (100 g) lemon, cut into 6 wedges

From the MyKitchenBank Kitchen

Bone-in chicken thighs soak in a tangy yogurt marinade of garlic, ginger, garam masala and turmeric, then roast on a rack until the skin is browned and the meat is juicy and tender. The yogurt's gentle acidity tenderizes the chicken, and a short broil at the end gives you charred, tandoori-style edges.

Prep: 32 min
Cook: 44 min
Wait: 4 hr 25 min
Total: 5 hr 41 min
Makes: 8 chicken thighs (4 servings, 2 thighs each)

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Ingredients

4 servings

For the chicken
2½ lb (about 8 thighs) (1130 g) bone-in, skin-on chicken thighs, patted very dry with paper towels, excess fat trimmed
For the marinade
1 cup (245 g) plain whole-milk yogurt, unsweetened, stirred smooth
6 large cloves (18 g) garlic cloves, peeled and finely grated
2 tbsp (20 g) fresh ginger, peeled and finely grated (a 2-inch / 5 cm piece)
2 tsp (4 g) garam masala
1 tsp (3 g) ground turmeric
1 tsp (2 g) ground cumin
2 tsp (4 g) Kashmiri chili powder (or mild paprika)
2 tsp (6 g) Diamond Crystal kosher salt, use half as much if using Morton kosher salt or fine salt
2 tbsp (30 ml) fresh lemon juice, from about 1 lemon
2 tbsp (30 ml) neutral oil (such as avocado or canola), plus a little extra for greasing the rack
To serve
¼ cup (10 g) fresh cilantro leaves and tender stems, roughly chopped
1 whole (100 g) lemon, cut into 6 wedges

Equipment (8)

Large non-reactive bowl (glass, ceramic or stainless steel), about 3-quart (3 L)
Rimmed baking sheet, 18×13-inch (46×33 cm)
Wire rack that fits inside the baking sheet
Aluminum foil
Microplane or fine grater
Instant-read thermometer
Sharp paring knife
Tongs

Steps

Before you start

Plan ahead: the chicken needs at least 4 hours in the marinade. Overnight (up to 12 hours) gives the best flavor.
Use full-fat plain yogurt, not Greek or flavored. Thick Greek yogurt clings too heavily and can scorch, and low-fat yogurt is watery.
Take the chicken out of the fridge 20 minutes before baking so it cooks evenly.
You need an instant-read thermometer. Thighs are done at 175°F (80°C), and color alone can mislead you.

1
Mix the marinade
- In a large non-reactive bowl, combine the yogurt, grated garlic, grated ginger, garam masala, turmeric, cumin, Kashmiri chili powder, salt, lemon juice and 2 tablespoons (30 ml) oil.
- Whisk for about 30 seconds until the mixture is smooth and evenly orange-gold with no pockets of dry spice.
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Ready when: Marinade is thick, smooth and uniformly colored, like a loose paste.
Tip: Grate the garlic and ginger as finely as you can so they melt into the yogurt instead of burning in the oven.
2
Dry and slash chicken
- Pat the thighs very dry with paper towels.
- Trim any overhanging fat or loose skin flaps.
- With a paring knife, cut 2 parallel slashes, about ½ inch (1 cm) deep, through the thickest part of each thigh on the meaty side, cutting down toward the bone but not through it.
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Ready when: Each thigh has two clean slashes and the surface feels dry to the touch.
Tip: Wet chicken dilutes the marinade and keeps it from clinging. Dry thoroughly.
3
Coat the chicken
- Add the thighs to the marinade.
- Turn them with your hands or tongs and massage the marinade into the slashes and under the loosened edges of the skin.
- Every surface should be coated in a thick layer.
- Cover the bowl tightly with a lid or plastic wrap.
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Ready when: No bare chicken is visible; all thighs are fully coated.
Tip: Wash your hands and any surfaces that touched raw chicken right away.
4
Marinate in the fridge
- Refrigerate the covered bowl for at least 4 hours and up to 12 hours.
- Turn the thighs once about halfway through if you can.
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Ready when: The marinade has darkened slightly and clings to the chicken.
Tip: Don't marinate longer than 24 hours. The acid will start to make the meat mushy.
5
Preheat and set upOven 425°F / 220°C
- About 20 minutes before cooking, take the bowl out of the fridge.
- Place an oven rack in the upper-middle position and preheat the oven to 425°F (220°C).
- Line a rimmed baking sheet with foil, set a wire rack on top, and brush the rack lightly with oil.
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Ready when: Oven reads 425°F (220°C) and the rack is oiled.
Tip: The foil makes cleanup easy. The rack lets hot air reach the underside so the thighs brown all around.
6
Arrange on the rack
- Lift each thigh out of the bowl, letting the excess marinade drip off but leaving a thick coating.
- Place the thighs skin-side up on the rack with about 1 inch (2.5 cm) between them.
- Spoon a little leftover marinade over any bare spots.
- Discard the remaining marinade.
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Ready when: Thighs are evenly spaced, skin-side up and fully coated.
Tip: Never brush leftover raw-chicken marinade on cooked chicken or serve it as a sauce.
7
Bake the chickenOven 425°F / 220°C
- Slide the baking sheet into the 425°F (220°C) oven.
- Bake for 35 to 40 minutes, without turning, until the coating is browned in spots and the juices run clear.
- Check the thickest part of a thigh, away from the bone, with an instant-read thermometer.
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Ready when: Thermometer reads 175°F (80°C) in the thickest part; the marinade is browned with some darker flecks.
Tip: 165°F (74°C) is the safe minimum, but thighs are juicier and more tender at 175°F (80°C).
8
Broil to charOven 500°F / 260°C
- Switch the oven to broil on high (about 500°F / 260°C) and keep the baking sheet on the upper-middle rack, 6 inches (15 cm) from the element.
- Broil for 3 to 4 minutes, watching closely, until the edges are blistered and lightly charred in spots.
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Ready when: The coating has dark, blistered patches, and the chicken is still at least 175°F (80°C).
Tip: Don't walk away. Yogurt-based coatings go from charred to burnt in under a minute.
9
Rest and serve
- Transfer the baking sheet to a heatproof surface and let the chicken rest for 10 minutes so the juices settle back into the meat.
- Sprinkle with chopped cilantro and serve with lemon wedges for squeezing over the top.
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Ready when: The juices no longer run when you press a thigh gently.
Tip: Spoon any pan juices from beneath the rack over rice or flatbread.

Good to know

Tips

Slashing the thighs lets the marinade reach deep into the meat and helps the thick part cook evenly.
Cook thighs to 175°F (80°C), not just 165°F (74°C). Dark meat has more connective tissue that needs the extra heat to turn tender.
For a smoky, tandoori-style flavor, grill the chicken over medium heat for 6–8 minutes per side with the lid closed instead of baking.
Serve with basmati rice, warm naan or a cucumber-mint raita, and sliced red onion for a complete meal.

Make ahead

"Marinate the chicken up to 12 hours ahead (up to 24 hours at most) and keep it covered in the fridge. You can also bake the chicken a day ahead and reheat it (see storage)."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: cool completely, then store airtight for up to 4 days. Freezer: freeze cooked thighs in a single layer, then transfer to a freezer bag for up to 3 months (or freeze raw in the marinade for up to 3 months and thaw overnight in the fridge). Reheat: place on a rack over a baking sheet in a 375°F (190°C) oven for 15 to 20 minutes, until hot (165°F / 74°C) in the center."

Substitutions

bone-in, skin-on chicken thighs → bone-in chicken drumsticks or boneless, skinless thighs. Drumsticks take about the same time (35–45 min). Boneless thighs need only 20–25 minutes at 425°F (220°C); cook to 175°F (80°C).
plain whole-milk yogurt → full-fat Greek yogurt thinned with 2 tbsp water. Use 3/4 cup (185 g) Greek yogurt plus 2 tbsp water to match the texture.
Kashmiri chili powder (or mild paprika) → mild paprika plus a pinch of cayenne. Use 2 tsp paprika and ⅛ tsp cayenne for similar color and gentle heat.
garam masala → 3/4 tsp ground coriander, 1/2 tsp ground cumin and 1/4 tsp ground cinnamon. A quick stand-in for garam masala, with less depth.