Charred, spice-marinated chicken thighs are the heart of this one — cumin, coriander, garam masala, paprika, and turmeric work into every piece before a quick trip under the broiler gives them those signature blackened edges. The sauce builds low and slow, starting with onion, garlic, and ginger softened until golden, then deepened with tomato paste and a full second layer of warm spices before crushed tomatoes go in for a rich, slightly sweet simmer. The finished sauce turns glossy and deep orange, clinging beautifully to the broiled chicken once it's stirred back in. A scatter of fresh cilantro and a pile of basmati rice or naan alongside make it feel like the real, restaurant-style thing. It's a dish built for spooning over rice and mopping up every last bit of sauce, and it's a satisfying, comforting option to add to your dairy free dinner rotation.
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In a large bowl, whisk together the yogurt, lemon juice, cumin, coriander, garam masala, paprika, turmeric, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 8 hours.
Position an oven rack 6 inches from the broiler element and preheat the broiler to high. Spread the marinated chicken in a single layer on a broiler-safe baking sheet. Broil for 10–12 minutes, flipping once halfway through, until the chicken is charred at the edges and registers 165°F (74°C) on an instant-read thermometer. Set aside.
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