Indian Tandoori-Style Chicken Thighs with Spinach Yogurt-Free Sauce

Ingredients

• 750 g Chicken thighs (bone-in or boneless)
• 0 g Plain yogurt(optional)
• 2 tbsp Olive oil
• 4 cloves Garlic
• 1 tbsp Fresh ginger
• 2 tbsp Lemon juice
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Smoked paprika
• 0.5 tsp Turmeric
• 1 tsp Garam masala
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 bag Spinach
• 200 ml Coconut milk (light)(optional)
• 120 ml Water(optional)

Instructions

1. 1

   Pat chicken dry. In a bowl, mix olive oil, garlic (minced), ginger (grated), lemon juice, cumin, coriander, smoked paprika, turmeric, garam masala, salt, and black pepper into a thick rub.

2. 2

   Coat chicken evenly. Marinate 15 minutes (or up to overnight in the fridge).

3. 3

   Heat oven to 220°C / 425°F. Place chicken on a sheet pan with a wire rack if available.

4. 4

   Roast 25–30 minutes until deeply browned and cooked through (internal temp 74°C / 165°F).

5. 5

   While chicken roasts, make spinach sauce: in a saucepan, wilt spinach with a splash of water until soft.

6. 6

   Blend spinach smooth (or leave slightly chunky). Stir in coconut milk if using; simmer 3–4 minutes, seasoning to taste.

7. 7

   Slice chicken and serve over or alongside the spinach sauce.