dp spotlight sf Recipe: Garam Marsala Chicken Thigh
This recipe will serve 6 and requires just 20 minutes of work.
8 Bone-in, pasture-raised chicken thighs
1 Tablespoon grated ginger (don’t worry about peeling it!)
2 Cups full fat, plain yogurt (we like a Greek-style yogurt)
2.5 Tablespoons Garam Masala
Juice of half a lemon
Pinch of cayenne
½ White onion, chopped then soaked in water (to cut the strength of the onion flavour)
1 Jalapeño (or if you pickle your own jalapenos like us, try for 10 pickled jalapeño slices ; )
½ Bunch fresh cilantro, chopped
We suggest you do parts 1 & 2 of this recipe in the first half of the day, set it away, and then come back and finish off 3 & 4 before dinner ; )
Generously salt the underside of your bone-in pasture-raised chicken thighs and let them come to room temperature on a sheet pan.
Make the marinade by mixing all the ingredients together in a bowl. Add chicken, make sure it’s thoroughly coated, and allow to marinate for 4+ hours in the fridge. (If you’re tight on time, a 30 minute marinade at room temperature will work in a pinch! Keeping things out of the fridge while they marinate speeds things along ; )
Shake excess marinade off chicken, and place back on sheet pan, skin side up. Roast at 375 degrees for about 40 minutes. Feel free to toss some large cauliflower pieces or new potatoes right on the pan, it’ll make for a great side dish and it will soak up that rich chicken flavour ; )
To kick it up a notch right before serving, mix your prepared onion, jalapeño, and cilantro in a bowl. Toss together and spoon over your chicken and roasted vegetables. If you already know you’re big into Garam Masala flavor, we recommend adding half a tablespoon into this topper too!