Print

Skillet Garam Masala Chicken Thighs with Yogurt Marinade

Close-up of three perfectly cooked Garam Masala Chicken Thighs with a dark, spiced, and slightly charred exterior on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Prepare tender, flavorful chicken thighs using a simple yogurt and garam masala marinade, cooked quickly in a skillet.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs
  • 1 cup plain whole milk yogurt
  • 2 tablespoons garam masala
  • 1 tablespoon fresh ginger, minced
  • 4 cloves garlic, minced
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 lemon, cut into wedges for serving

Instructions

  1. In a bowl, combine the yogurt, garam masala, ginger, garlic, turmeric, salt, and pepper. Mix well to form the marinade.
  2. Pat the chicken thighs dry with paper towels. Place the thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated.
  3. Refrigerate and marinate for at least 4 hours, or preferably overnight.
  4. Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come closer to room temperature. Discard excess marinade.
  5. Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
  6. Place the chicken thighs skin-side down in the hot skillet, ensuring not to overcrowd the pan (work in batches if necessary).
  7. Sear the chicken, undisturbed, for 6 to 8 minutes until the skin is deep golden brown and crisp.
  8. Flip the chicken thighs. Reduce the heat to medium-low. Cover the skillet.
  9. Cook for another 15 to 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
  10. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before serving with fresh lemon wedges.

Notes

  • For extra flavor, you can add 1/2 teaspoon of cayenne pepper to the marinade for heat.
  • If you prefer a thicker sauce, remove the chicken after searing and cook the marinade in the pan for 2 minutes before returning the chicken to finish cooking.
  • Use bone-in, skin-on thighs for the juiciest result.

Nutrition

Find it online: https://spoonswirl.com/garam-masala-chicken-thighs-recipe/