Chai Masala Spiced Chicken with Yogurt Sauce
Chicken thighs marinated in chai masala spices and roasted until caramelized, served with a cool minty yogurt sauce.
The same spices that make chai masala irresistible in a cup—cinnamon, cardamom, ginger, cloves, and black pepper—create an extraordinary dry rub for chicken. The warm aromatics penetrate the meat during marination, building layers of flavor.
Roasting at high heat caramelizes the spice crust, creating a deeply fragrant, golden-brown exterior while the inside stays juicy. Chicken thighs are ideal here—their extra fat keeps everything moist and absorbs spice better than breast meat.
The cool, minty yogurt sauce is essential. It provides a tangy, refreshing counterpoint to the warming spices, and the contrast of hot chicken against cold sauce makes every bite interesting.
Serve this over basmati rice or with warm naan to catch all the juices. A simple cucumber salad on the side rounds out the meal with crunch and freshness.
Ingredients
- 6 bone-in chicken thighs
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1 tsp freshly ground black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1 cup plain yogurt
- 2 tbsp fresh mint, chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
How to make it
- 1Mix cinnamon, cardamom, ginger, cloves, black pepper, and salt in a bowl. Rub chicken thighs with olive oil, then coat generously with the spice mix. Marinate at least 30 minutes (overnight is best).
- 2Preheat oven to 220°C (425°F). Place chicken skin-side up on a baking sheet.
- 3Roast 35–40 minutes until skin is deeply golden and internal temperature reaches 75°C (165°F).
- 4While chicken roasts, combine yogurt, mint, garlic, lemon juice, and a pinch of salt for the sauce.
- 5Rest chicken 5 minutes before serving. Spoon yogurt sauce alongside or drizzle over the top.
- 6Serve with basmati rice, naan, or a simple cucumber salad.
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