Ingredients
2 lbs bone-in, skinless chicken thighs and drumsticks
1 cup plain full-fat Greek yogurt
3 tbsp lemon juice
2 tbsp fresh ginger-garlic paste
2 tsp garam masala
1 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
1–2 tsp Kashmiri red chili powder (or 1/2 tsp cayenne pepper)
1 tbsp paprika
1 tsp salt
2 tbsp vegetable oil or melted ghee
Instructions
1. Pat the chicken dry and make 2-3 deep gashes in each piece.
2. Rub chicken with lemon juice, salt, and chili powder; let rest for 20-30 minutes.
3. Whisk yogurt, ginger-garlic paste, garam masala, turmeric, cumin, coriander, paprika, and oil to form the marinade.
4. Coat the chicken thoroughly with the yogurt marinade, getting into the slits.
5. Cover and refrigerate for 4–6 hours, or ideally overnight.
6. Preheat oven to 450°F or grill to medium-high.
7. Line a baking sheet with foil and place a wire rack on top.
8. Remove chicken from marinade, shaking off excess, and arrange on rack or grill.
9. Bake for 20–25 minutes, or grill for 10–12 minutes per side, until cooked through.
10. Broil for 2–3 minutes at the end for a charred finish, watching carefully.
11. Let chicken rest for 5–10 minutes before serving.
12. Garnish with cilantro, red onion slices, and lemon wedges.
Notes
For the brightest color, use Kashmiri red chili powder and paprika.
Do not skip the marination step—longer marinating yields deeper flavor.
Bone-in chicken results in juicier, more flavorful meat.
Leftovers store well for up to 4 days in the refrigerator and can be used in wraps or salads.
Serve with naan, rice, cucumber raita, or fresh salad for a complete meal.
- Prep Time: 20 minutes (plus 4–24 hours marination)
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grill or Oven-Baked
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 105mg