Pakistani Style Roast Chicken Thighs
I am going to assume from the name, this might be Pakistani in nature, but who knows, just kidding, it certainly has the correct spices for Indian/Pakistani. Anyway, it sounds delicious and is on my to make and taste list. Plan ahead with this, marinate time is minimum 4 hours to overnight. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan
Ingredients
- 8 chicken thighs, skin on, bone in
- 3 tablespoons lemon or lime juice
- 2 tablespoons tomato ketchup
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons garam masala, Shortcut
- 2 teaspoons brown sugar
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon dried sage
- 1 teaspoon dried mint
- butter or olive oil, for greasing baking dish
Instructions
- A note about the chicken thighs. In Thailand, buying quarters will give you larger thighs, just separate yourself and you will have legs for use in another recipe.
- Add the chicken thighs to a large mixing bowl.
- In a small mixing bowl, add remaining ingredients except the butter or olive oil.
- Pour this over the chicken and get your hands in there to rub this into all the pieces and even under the skin until all is coated. Cover and place in the fridge for a minimum of 4 hours, overnight will provide more flavor.
- When you are ready to cook, preheat your oven to 200° C (400° F) and grease the bottom of a baking dish with butter, or if you have a mister, mist with olive oil. Place the chicken thighs on the dish, spaced apart, skin side up.
- Bake for about 45 minutes until done and juices run clear.
- Serve with sides of your choice. Enjoy.
Notes
Low cost.
Shortcut: Garam Masala.
