Spice Up Your Life Recipe

Prep and Marinate

Trim any excess fat from the chicken thighs and pat them dry with paper towels. In a medium bowl combine 1/2 cup yogurt, 2 tablespoons lemon juice, 3 tsp minced garlic, 1 tsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/4 tsp cayenne, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tablespoon olive oil. Whisk until smooth.

Add the chicken to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours (up to overnight) to allow flavors to penetrate.

If short on time, cook after 30 minutes; longer marination yields more tender, flavorful chicken.

Sauté Aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup finely diced onion and sauté 4–5 minutes until translucent. Add 2 tsp minced garlic and 1/2 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant.

Build the Sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Add 1/2 cup crushed tomatoes and 1/2 cup water or chicken stock, then stir in 1 tsp brown sugar (or honey), 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 3/4 tsp kosher salt and 1/4 tsp black pepper. Bring to a gentle simmer, reduce heat to low and cook uncovered 8–10 minutes to thicken slightly, stirring occasionally.

Adjust Seasoning

Taste and adjust salt, sweetness or heat as desired (add more red pepper flakes for more spice, or a splash more water if too thick). Keep sauce warm while you cook the chicken.

Cook the Chicken

Heat a separate large skillet or cast-iron pan over medium-high heat. Add a light brush of oil or spray. Remove chicken from the marinade, letting excess drip off—reserve leftover marinade. Place thighs in the hot pan (do not overcrowd), searing 3–4 minutes per side until well browned and internal temperature reaches 165°F (74°C). If pieces are thick, reduce heat to medium and cover for a couple minutes to finish cooking.

Alternatively, for a smokier char, grill the thighs over medium-high heat 3–5 minutes per side.

Finish in Sauce

Once chicken is cooked, transfer it into the simmering tomato sauce. If desired, stir in up to 2 tablespoons of the reserved marinade into the sauce for extra flavor (make sure to boil the sauce 2 minutes if adding raw marinade). Simmer together 3–4 minutes so the chicken soaks up the sauce flavors and the sauce clings to the meat.

Spoon served chicken and sauce over 2 cups cooked rice or alongside warm naan. Dollop 1/4 cup plain yogurt or sour cream on top to temper heat, sprinkle 2 tablespoons chopped cilantro, and serve lemon wedges to squeeze over the dish.

Garnish with additional red pepper flakes or a drizzle of olive oil if desired. Serve hot.