Chicken thighs marinated with few blended spices makes it a fantastic easy recipe for an incredible flavor of thirty-minute meals. Roasting in the oven makes it effortless to spend less time in the kitchen during busy hours.
Preparation time: 5 minutes (excluding marination)
Cooking time: 30 minutes
Skinless chicken thighs – 3
Coriander leaves – 2 stems
Red dry chili – 1
Coriander seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Ginger-Garlic paste – 1 tsp
Salt – 1/2 tbsp
Dry Oregano – 1/2 tsp
Yogurt – 2 tbsp
Carrot – 1 large, cut diagonally into 2-inch chunks
1. Into a blender add the coriander leaves, red dry chili, coriander seeds, cumin with some water and make a paste. You can also use a pestle and mortar and pound to a paste.
Add the paste to chicken pieces.
2. Additionally, add ginger-garlic paste, oregano, salt and yogurt. Coat the mixture.
Cover loosely and leave in the refrigerator to marinate for 3 – 4 hours or overnight.
3. In a roasting dish sprinkle some olive oil. Place the carrots. Remove the chicken and arrange them over the carrots. Pour the rest of the marination sauce over the pieces of chicken.
Cover with an Al- foil.
4. Bake in a preheated oven for 25 – 30 minutes at 200 degrees.
The above picture was taken in the dark, hence the color difference in picture 📸 🙂
Serve with leafy vegetables 🥗 or a bowl of rice 🍚.
Some pieces of left-over chicken I used the following day and managed to take a clear shot in broad daylight 😅 yay!
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