Recipe byThe ZestyPlate Kitchen
Chicken thighs marinated in spiced yogurt with paprika, ginger and garam masala, then grilled until charred. A fragrant Indian classic.
Soaking chicken thighs in spiced yogurt does two jobs at once: the acidity tenderises the meat while the paprika, garam masala and cumin stain it that deep, warming red. Grill it hard and you get charred, slightly smoky edges with juicy meat underneath. Pile it onto a platter with naan, rice and a cooling raita.
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Prep 20 min
Cook 16 min
Total 36 min
Medium
Scale:
- 2 Juice Lemons
- 4 tsp Paprika
- 2 finely chopped Red Onions
- 16 skinnless Chicken Thighs
- For brushing Vegetable Oil
- 300ml Greek Yogurt
- large piece Ginger
- 4 Garlic Clove
- ¾ tsp Garam Masala
- ¾ tsp Ground Cumin
- ½ tsp Chilli Powder
- ¼ tsp Turmeric
Nutrition (per serving)
510
kcal
38g
Protein
8g
Carbs
36g
Fat
Estimated per serving. How we calculate this.
Tags:
Spicy Meat
Preparation
- Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, turn them in the juice, and set aside for 10 minutes.
- Stir all the marinade ingredients together and pour over the chicken. Mix everything well, then cover and chill for at least an hour. You can do this up to a day ahead.
- Heat the grill. Lift the chicken onto a rack set over a baking tray, brush with a little oil, and grill for 8 minutes on each side, until lightly charred and cooked right through.
Tips from the ZestyPlate Kitchen
- Slash each thigh a few times before marinating so the spices reach right into the meat, not just the surface.
- An hour in the yogurt is the minimum; overnight gives you noticeably more tender, flavourful chicken.
- Thighs are the right choice here. They stay moist under fierce heat where breast would dry out.
- Push the grill until the edges catch and blacken in places. That light char is where the flavour lives.
Frequently Asked Questions
It gently tenderises the meat and gives the spices something to cling to, so you end up with juicy chicken under a thick, well-seasoned crust.
Yes. Roast at a high heat and finish under the grill until charred and cooked through. If you have a barbecue, that gives you the most authentic smoke.
Warm naan or rice, a sharp salad, wedges of lemon, and a cucumber raita to take the edge off the spice.
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