Description
Prepare juicy, flavorful chicken thighs using a simple yogurt and garam masala marinade, cooked quickly in a skillet.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 cup plain whole milk yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons garam masala
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- In a bowl, combine the yogurt, lemon juice, garam masala, ginger, turmeric, salt, and pepper. Mix well.
- Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated.
- Refrigerate and marinate for at least 2 hours, or preferably overnight.
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come closer to room temperature. Discard excess marinade.
- Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
- Place the chicken thighs skin-side down in the hot skillet, working in batches if necessary to avoid overcrowding.
- Sear the chicken, undisturbed, for 6 to 8 minutes until the skin is deeply golden brown and crisp.
- Flip the thighs and reduce the heat to medium-low. Cover the skillet.
- Cook for an additional 15 to 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before serving.
Notes
- For extra crispy skin, finish the last 2 minutes of cooking uncovered after the internal temperature is near done.
- If you do not have fresh ginger, substitute with 1 teaspoon of ground ginger.
- Serve this dish with basmati rice or warm naan bread to soak up the pan juices.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 thigh
- Calories: 380
- Sugar: 3
- Sodium: 450
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 32
- Cholesterol: 110