• Katherine Arthurs

Baked Tandoori Spiced Chicken

Garam Masala is such an amazing spice blend. The depth of flavors is insane...+ mixed with creamy greek yogurt, garlic + smoked paprika, it's rich + keeps the chicken moist + spicy without being too over powering.

This recipe came together because of the NAAN. Ha. AND, because I was in need of a simple chicken recipe that I could bake inside + not just grill or smoke the chicken thighs. The marinade takes no time to put together - do it in the morning + forget about it. Then bake + it's dinner time before you know it.

Check out Half Baked Harvest for a great naan recipe - I made 1 big batch + used half one night + refrigerated the other half for the next night. It's a great compliment to dinner - we all like dipping + eating with our fingers.

Baked Tandoori Spiced Chicken

1 cup greek plain yogurt (I used Hawthorne Valley)

2 tablespoons garam masala

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon black pepper

4-6 bone in + skin on chicken thighs

Combine the yogurt + spices in a medium sized bowl. Cut two slits on the top of the chicken thighs through the skin - just to pierce through the skin into the meat. Place the thighs into the marinade mixture. Marinade in your refrigerator for 2-4 hours.

Preheat oven to broil. Place the chicken thighs skin side showing on a wire rack on top of a baking sheet. Place in the oven on the second rack for 2 minutes. Watch it carefully so that it doesn't burn. Rotate the pan so that each piece gets some color on it.

Leaving the chicken in the oven, turn the broil off + preheat oven to 400F.

Roast for 15 minutes. Remove from the oven + let sit for 2-3 minutes before serving.

The chicken is great with hummus, tzatiki sauce, quick pickled red onions + naan.