Ingredients 1 kg skinless chicken thighs with bones
500 gm low-fat Greek yoghurt
3-4 potatoes (quartered)
1 large red onion or two medium
1 teaspoon turmeric
1 teaspoon garlic paste
1 teaspoon ginger paste
Ground black pepper
Salt to taste
2 tablespoons of tomato paste/puree
Garam Masala powder (if you have it) or Cinnamon powder
2- 3 Tablespoons of Olive Oil
Chop the onions finely and peel the potatoes (if required).
Mix all the dry and wet ingredients with yoghurt and some olive oil.
Next, rub the mixture over the chicken pieces and leave it on for 10 minutes prior to cooking.
Line your roasting dish/foil with the chicken, potatoes and onions and cover them well with the marinade.
Sprinkle generously with garam masala powder and add salt and pepper according to the taste.
Pre-heat the oven to 425 degrees Fahrenheit (218 degrees Celsius) while you get on with the preparation.
Put in the chicken pieces along with the mixed ingredients in the oven at 180 degrees Fahrenheit (82 degree Celsius) for 20 minutes.
Pour in half cup of freshly boiled water and keep adding it till you find the right consistency or gravy. If the chicken thigh pieces are not done continue cooking by giving an interval of 5 minutes until the chicken is fully cooked.
Use a fork and stick it into the thickest thigh piece to check if it is done.
Take it out and turn the chicken pieces over, and mix the juices and the gravy well.
Remove the chicken from the oven after cooking is over and it needs to rest being covered for at least 10 minutes.