Garam Masala

Garam Masala Roasted Chicken with Yogurt & Cucumber Salad

This simple recipe lets the warm spices in your Cape Ann Sea Salt Co. Garam Masala Sea Salt shine while creating a flavorful weeknight meal.

Ingredients

For the Chicken

• 4 boneless, skinless chicken thighs (or 2 large chicken breasts)
• 2 tbsp olive oil
• 2 tsp Cape Ann Sea Salt Co. Garam Masala Sea Salt
• 1 tsp smoked paprika
• 1 tbsp lemon juice

For the Yogurt Salad

• 1 cup plain Greek yogurt
• 1 small cucumber, diced
• 2 tbsp chopped fresh cilantro or mint
• Juice of ½ lemon
• Freshly ground black pepper, to taste

For Serving

• Cooked basmati rice
• Fresh cilantro
• Lemon wedges

Directions

1. Preheat oven to 425°F.
2. In a bowl, combine olive oil, lemon juice, smoked paprika, and Garam Masala Sea Salt. Coat the chicken evenly and let marinate for 20–30 minutes (or overnight for deeper flavor).
3. Arrange the chicken on a parchment-lined baking sheet and roast for 25–30 minutes, or until the internal temperature reaches 165°F. Broil for the last 2–3 minutes for lightly caramelized edges.
4. While the chicken cooks, stir together the Greek yogurt, cucumber, herbs, lemon juice, and a pinch of black pepper.
5. Serve the chicken over fluffy basmati rice with a generous spoonful of the yogurt salad. Garnish with fresh cilantro and a squeeze of lemon.

Chef’s Tip

Finish the dish with an extra pinch of Cape Ann Sea Salt Co. Garam Masala Sea Salt just before serving to brighten the warm spice notes and add a delicate crunch.