# What You'll Need:
→ Chicken
01 - 1.75 lbs 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 ½ tsp garam masala
11 - 1 tsp ground turmeric
12 - 1 tsp chili powder
13 - 1 tsp salt
14 - ½ tsp ground black pepper
→ Optional Serving
15 - Fresh cilantro leaves
16 - Lemon wedges
17 - Sliced red onion
# How to Make It:
01 - In a large mixing bowl, whisk together the Greek yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, cumin, coriander, smoked paprika, garam masala, turmeric, chili powder, salt, and black pepper until completely smooth and well combined.
02 - Add the chicken pieces to the bowl with the marinade, turning to coat each piece thoroughly. Cover the bowl and refrigerate for at least 1 hour, or overnight for maximum flavor penetration.
03 - Preheat your oven to 430°F. Line a baking sheet with aluminum foil and place a wire rack on top to allow air circulation and even cooking.
04 - Remove chicken from the marinade, shaking off excess liquid. Arrange the pieces in a single layer on the wire rack, ensuring they are not touching for proper roasting.
05 - Roast the chicken for 25 to 30 minutes, turning halfway through cooking, until the meat is cooked through and the edges are slightly charred and crispy. For extra crispiness, switch to broil for 2 to 3 minutes at the end.
06 - Let the chicken rest for 5 minutes to redistribute juices. Garnish with fresh cilantro leaves and serve with lemon wedges and sliced red onion on the side.
