Ingredients:

  • 2 tbsp lemon juice
  • 1 tsp kosher salt
  • 1 tsp Kashmiri red chili powder
  • 2 lbs bone-in, skinless chicken thighs
  • 1/2 cup thick Greek yogurt
  • 2 tbsp ginger-garlic paste
  • 1 tbsp mustard oil
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp crushed dried fenugreek leaves
  • 2 tbsp melted unsalted butter
  • 1 tsp lemon juice
  • 1 pinch chaat masala

Instructions:

  1. Score the chicken thighs by making 2-3 deep slits in the thickest parts of the meat to allow marinade penetration.
  2. Rub the lemon juice, salt, and Kashmiri red chili powder into the slits and let the chicken rest for 30 minutes.
  3. In a mixing bowl, whisk together the Greek yogurt, ginger-garlic paste, mustard oil, garam masala, ground cumin, ground coriander, turmeric powder, and dried fenugreek leaves until a smooth paste forms.
  4. Massage the yogurt spice mixture thoroughly into the chicken, ensuring the slits are filled. Cover and refrigerate for at least 4 hours, preferably overnight.
  5. Preheat the oven to 425°F (220°C). Place the marinated thighs on a wire rack set over a baking sheet.
  6. Bake for 25–30 minutes. For the final 2 minutes, switch the oven to high broil to achieve charred edges.
  7. While hot, brush the chicken with a mixture of melted butter, lemon juice, and a pinch of chaat masala before serving.