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Garam Masala Yogurt Chicken Thighs with Spiced Basmati Rice

Présenté par

raddar team

Serving

4

Preparation

15 minutes

Cooking time

40 min

The yogurt marinade does all the heavy lifting, keeping the chicken incredibly juicy while the oven does the cooking for you. Everything comes together in one synchronized timeline so your rice and chicken land on the table at exactly the same time.

Ingredients

For the Chicken

4 bone-in chicken thighs, skin-on
½ cup plain yogurt (full-fat)
1½ tsp garam masala
1 tsp fresh ginger, finely grated
2 tbsp lemon juice
2 garlic cloves, minced
¾ tsp salt
½ tsp black pepper
1 tbsp olive oil

For the Spiced Basmati Rice

1½ cups basmati rice
2¾ cups water
1 tbsp butter
½ tsp garam masala
½ tsp salt
¼ tsp turmeric

For Finishing

2 tbsp fresh cilantro, roughly chopped
4 lemon wedges
¼ cup plain yogurt (for serving)

Steps

Preheat your oven to 425°F and line a rimmed baking sheet with foil. This is your only pan to wash tonight — you’re welcome.
In a large bowl, combine the yogurt, garam masala, ginger, lemon juice, garlic, salt, and pepper. Add the chicken thighs and toss well until every piece is generously coated.
Drizzle the olive oil over the lined baking sheet, then arrange the chicken thighs skin-side up in a single layer, leaving space between each piece. Place on the middle rack and roast for 38 to 40 minutes, until the skin is deep golden brown and the internal temperature reaches 185°F.
While the chicken goes into the oven, rinse the basmati rice under cold water until the water runs mostly clear, then drain well.
Melt the butter in a medium saucepan over medium heat. Add the garam masala and turmeric and stir for about 30 seconds until fragrant. Add the rinsed rice and stir to coat every grain in the spiced butter, about 1 minute.
Pour in the water and add the salt. Bring to a boil over high heat, then immediately reduce to the lowest heat setting, cover tightly, and cook for 15 minutes. Do not lift the lid.
After 15 minutes, remove the rice from the heat and let it sit, still covered, for 10 minutes. This resting step is non-negotiable for fluffy, separate grains.
While the rice is resting and the chicken finishes its final stretch in the oven, roughly chop the cilantro and cut your lemon wedges.
When the chicken comes out of the oven, let it rest on the pan for 5 minutes. Use this time to fluff the rice gently with a fork.
Serve the chicken thighs over a generous scoop of spiced rice, add a dollop of cool yogurt on the side, scatter the fresh cilantro over everything, and finish with a lemon wedge for squeezing.

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