Juicy chicken thighs marinated in a tangy yogurt sauce gets transformed with garlic, ginger, coriander and cumin. Typically marinated overnight, this streamlined version will win you over and makes for an irresistible weeknight dinner.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
- Juice of 1 lemon
- Kosher salt
- 1/2 cup plus 2 tablespoons plain yogurt
- 1 tablespoon vegetable oil
- 1/2 small red onion, roughly chopped
- 3 cloves garlic, smashed
- 1 2 -inch piece ginger, peeled and roughly chopped
- 4 teaspoons tomato paste
- 2 teaspoons ground coriander
- 1 1/2 teaspoons ground cumin
- 1 3/4 teaspoons hot paprika
- 2 tablespoons chopped fresh cilantro
- Cooked rice, for serving (optional)
Instructions
- Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
- Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
- Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
- Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
- Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
Nutrition Facts
| Calories | 410 calorie |
| Total Fat | 16 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 240 milligrams |
| Sodium | 1240 milligrams |
| Carbohydrates | 6 grams |
| Dietary Fiber | 2 grams |
| Protein | 58 grams |
Reviews
Made this tonight, super good! easy to prepare and excellent flavor – heat level is mild, which was fine. Yogurt sauce really elevated it. Very nice recipe, I would make this for company.
Have made several times and the whole family enjoys, though we nee a little more than 2.5lbs. Don’t feel the need for the yogurt sauce – the chicken is super flavorful without it.
Excellent dish, and easy to make. I made it for a Sri Lankan woman, she loved it.
This is a great fast recipe and is delicious. I just used yellow onion and was fine. Added a little more garlic and some cayenne and broiled until it had a good char. Served with roasted curry cauliflower and basmati rice with some veggies. My family loved it! I will make again.
Easy and delicious. My husband rated it to be one of the best chicken dishes I’ve ever made. I will definitely make it again. One suggestion is to add shedded cucumber to the final yogurt sauce.
Love this recipe! It has become a family favorite!
I give this 5 stars for the base recipe- i used the spices, fresh lemon zest & ginger as a dry rub on bone in chicken breasts & thighs. Put it underneath the skin as well as on top. Read the reviews so for the sauce I did 6 oz yogurt with juice of one lemon & didn’t have cilantro so I used our fresh parsley & chives. My husband grilled the chicken ( 18 min a side) We both loved the sauce!
Delicious! I will definitely make again. I followed the recipe as is and used chicken thighs.
Flavorful. Pretty on the plate. Will make again!
Delicious