Ingredients:

  • 1/2 cup plain Greek yogurt
  • 2 tbsp lemon juice
  • 2 tbsp neutral oil
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tbsp oil for searing
  • Fresh cilantro for garnish
  • Lemon wedges for serving

Instructions:

  1. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, 2 tablespoons of neutral oil, and all the listed spices until the mixture is a smooth, uniform orange paste.
  2. Pat the chicken thighs dry with paper towels. Place them in a Ziploc bag, pour the marinade over the top, and massage the bag to ensure every inch of the chicken is coated.
  3. Seal the bag and refrigerate for at least 30 minutes (or up to 24 hours).
  4. Heat 1 tablespoon of oil in a skillet over medium-high heat until it shimmers.
  5. Remove chicken from the marinade, letting excess drip off, and place thighs in the pan without crowding.
  6. Sear for 5–7 minutes per side without moving them, until a deep, charred crust forms and the internal temperature reaches 165°F (74°C).
  7. Remove from heat and let the chicken rest before serving with fresh cilantro and lemon wedges.