Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels. In a large bowl combine 3 tbs olive oil, 1 cup yogurt, minced garlic (4 cloves), 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp paprika, 1 tsp turmeric, 1 tsp black pepper, 1.5 tsp salt, 2 tbs lemon juice and 1/4 cup chopped parsley. Add the chicken, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours.

Arrange the marinated thighs skin-side up on a rimmed baking sheet or in a roasting pan. Leave space between pieces for even browning.

Roast in the preheated oven for 35–45 minutes, until the internal temperature at the thickest part reaches 165°F (74°C) and the skin is golden and crisp. If skin isn’t crisping, broil for 2–3 minutes while watching closely.

Remove from oven and let rest for 5–10 minutes before serving to allow juices to redistribute.

Fragrant Vegetable Rice

Rinse and Toast Rice

While chicken marinates or roasts, rinse 2 cups rice under cold water until water runs clear to remove excess starch. Drain well.

In a medium saucepan over medium heat, melt 2 tbs butter or warm 2 tbs olive oil. Add the finely diced onion and cook 3–4 minutes until translucent. Add diced carrot and red bell pepper and cook 3–4 more minutes until softened.

Stir in 1 tsp ground cumin and 1/4 tsp ground cinnamon and cook 30 seconds until fragrant. Add the drained rice and stir to coat grains for 1–2 minutes to lightly toast.

Pour in 4 cups chicken stock or water, add 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat, gently fluff with a fork, then stir in 1/2 cup frozen peas (no need to thaw), and 1/4 cup chopped cilantro or parsley. Cover and let sit 5 minutes to warm the peas and finish steaming.

Signature Mandi Sauce

In a small bowl whisk together 1/2 cup plain yogurt, 2 tbs tomato paste, 2 minced garlic cloves, 1 tbs lemon juice, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt and 1 tbs olive oil until smooth. Taste and adjust seasoning or heat. Chill or keep at room temperature until serving.

Fresh Herbs & Garnish

Combine 1/4 cup chopped cilantro and 2 tbs chopped mint (from quantities listed). Prepare 4 lemon wedges. When chicken has rested, sprinkle fresh herbs over rice and chicken, and serve with lemon wedges and a side of the mandi sauce.