# What's Needed:
→ 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
→ Optional Garnishes
15 - Fresh cilantro leaves
16 - Lemon wedges
17 - Sliced red onion
# How To Make It:
01 - Whisk together yogurt, lemon juice, oil, garlic, ginger, and all spices in a large bowl until smooth and fully incorporated.
02 - Add chicken pieces to the marinade, turning to coat completely. Cover and refrigerate for at least 1 hour, up to overnight for maximum flavor penetration.
03 - Preheat oven to 430°F. Line a baking sheet with aluminum foil and position a wire rack on top.
04 - Remove chicken from marinade, allowing excess to drip off. Arrange pieces in a single layer on the wire rack without overcrowding.
05 - Roast for 25-30 minutes, flipping pieces halfway through cooking. Cook until chicken reaches internal temperature of 165°F and edges are slightly charred and crispy.
06 - For extra crisping, switch to broiler setting for 2-3 minutes, watching closely to prevent burning.
07 - Let chicken rest for 5 minutes to redistribute juices. Garnish with fresh cilantro and serve with lemon wedges and sliced red onion alongside naan, rice, or salad.
