These Garam Masala Chicken Thighs are marinated in yogurt, lemon juice and warm Indian spices and then baked in the oven for 30 minutes producing well-seasoned chicken thighs that are tender and absolutely delicious.
Garam masala is a popular blend of spices used in Indian, Pakistani, Nepalese, Bangladeshi, Sri Lankan and Caribbean cuisines. This mix of seasonings adds a good amount of warm flavors without being spicy. A bottle of garam masala can be found with the spices at any major grocery store or international market. This spice mix is delicious when added to stews and curries including Chicken Tikka Masala or Chana Masala.
Serve these Indian chicken thighs with naan or basmati rice and Roasted Cauliflower and Carrots for an entire Indian-inspired meal. If you like the amazing flavors of Indian food you should also try my Slow Cooker Curry Chicken with Coconut Milk.
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Ingredients
Here's what you need to make Garam Masala Chicken Thighs:
- boneless-skinless chicken thighs
- Greek yogurt
- lemon juice
- minced garlic
- garam masala
- cumin
- smoked paprika
- turmeric
- salt
- black pepper
- cayenne pepper
See recipe card for quantities.
Instructions
Here's how to make Garam Masala Chicken Thighs:
Add the yogurt, lemon juice, minced garlic, garam masala, cumin, turmeric, smoked paprika, salt, black pepper and cayenne pepper to a freezer bag, mushing the bag between your hands to mix the marinade.
Add the chicken thighs to the bag with the marinade, seal, and squish with your hands to ensure the chicken thighs are well-coated with the marinade. Refrigerate for 2-8 hours.
After the desired length of marinating, remove the chicken thighs from the bag shaking off the excess marinade and placing them on a sheet pan.
Bake the chicken thighs at 425 for 30 minutes (or until the internal temperature reaches 165 degrees F.) Once cooked, served the thighs immediately.
Hint: Line your sheet pan with parchment paper or foil for easy cleanup with this Garam Masala Chicken Thighs recipe.
Substitutions
Want to substitute an ingredient in these sheet pan Garam Masala Chicken Thighs? Here's how:
- Garam Masala - use an equal amount of curry powder in place of the garam masala for Curry Chicken Thighs.
- Boneless skinless chicken thighs - use boneless skinless chicken breasts in place of the thighs or use chicken thighs with skin and bones.
- Greek yogurt - use an equal amount of sour cream or coconut milk in place of the Greek yogurt in the marinade.
Variations
Try one of these variations of this sheet pan Garam Masala Chicken Thighs:
- Spicy - add an extra ¼-1/2 of a teaspoon of cayenne for spicier chicken thighs.
- One-pan meal - follow this method for seasoning Roasted Carrots and Cauliflower and add them to the pan around the chicken for a one-pan meal.
Or try these Baked BBQ Chicken Thighs.
Equipment
This equipment comes in handy when making these Indian chicken thighs:
Storage
Store cooled leftover baked Garam Masala Chicken Thighs in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Top tip
Alternatively, you can follow these directions to grill the chicken thighs rather than bake them.
FAQ
Garam masala is a traditional Indian spice that is commonly used in curries, stews, dals, marinades and vegetable dishes. Add it to a variety of meats and vegetables to add warm Indian flavor. I particularly like it paired with chicken, cauliflower, carrots and potatoes.
Yes! Substitute an equal amount of garam masala in place of curry powder. The flavor will be different as it's a different blend of spices but the dish will still have a warm and complex Indian-inspired flavor.
Related
Looking for other easy chicken recipes like this? Try these:
Pairing
Serve Garam Masala Chicken Thighs with one of these side dishes for a balanced meal the whole family will love:
Recipe
Garam Masala Chicken Thighs
Equipment
Ingredients
- ⅓ cup plain Greek yogurt
- 3 Tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons garam masala
- ½ teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 6 boneless skinless chicken thighs
Instructions
- Preheat the oven to 425.
- Add the yogurt, lemon juice, minced garlic, garam masala, cumin, turmeric, smoked paprika, salt, black pepper and cayenne pepper to a freezer bag, mushing the bag between your hands to mix the marinade. Add the chicken thighs to the bag with the marinade, seal, and squish with your hands to ensure the chicken thighs are well-coated with the marinade. Refrigerate for 2-8 hours.
- After the desired length of marinating, remove the chicken thighs from the bag shaking off the excess marinade and placing them on a sheet pan. Bake the chicken thighs at 425 for 30 minutes (or until the internal temperature reaches 165 degrees F.) Once cooked, served the thighs immediately.
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Shannon
Yaaaas!😍