Spicy Chicken Recipe

Prep chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. If pieces are very large, cut into 1¼–1½ inch pieces for even cooking.

In a medium bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, hot chili paste, smoked paprika, ground cumin, ground coriander, black pepper, salt and 1 tablespoon vegetable oil. Whisk until smooth and evenly blended.

Add the chicken to the bowl and toss until every piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, preferably 4 hours or up to overnight for maximum flavor and tenderness.

Bring to room temperature

About 20–30 minutes before cooking, remove the marinated chicken from the refrigerator so it comes closer to room temperature for even cooking.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil and 1 teaspoon butter. When the oil is shimmering, shake off excess marinade from the chicken pieces (do not wipe them dry; a thin coating helps browning) and add the pieces in a single layer without crowding. Cook in batches if necessary.

Sear the chicken without moving for 3–4 minutes until a deep golden-brown crust forms on the underside. Flip and cook the other side for 3–4 minutes. Reduce heat to medium, cover the skillet loosely, and continue cooking for another 4–6 minutes or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).

If you like a slightly saucier finish, push the cooked chicken to one side of the pan, add the optional teaspoon honey or brown sugar and 1 teaspoon chili flakes to the hot pan, swirl to dissolve and deglaze with a splash (1–2 tbs) of water or chicken stock, then toss the chicken to coat for 30–60 seconds.

Taste and adjust seasoning with a pinch of salt if needed. Transfer the chicken to a serving platter, sprinkle with chopped cilantro and serve with lime wedges to squeeze over the top.

Leftovers: cool to room temperature within 2 hours, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.