6 skinless chicken thighs

1 garlic clove

2½ tablespoons (or to taste) garam masala

2 tablespoons lemon juice

1 cup plain yogurt

• Rinse the chicken thighs and pat dry. Cut 2 or 3 diagonal slits in each thigh. Smash, peel, and chop the garlic clove.

• Mix the garam masala, lemon juice, and crushed garlic into the yogurt. Place the marinade in a resealable plastic bag and add the chicken thighs (use more than one bag if necessary).

• Marinate the chicken in the refrigerator overnight. Turn the chicken several times so that all the thighs are completely covered in the marinade.

• Preheat oven to 450°.

• Place the chicken on the rack of a roasting pan. Bake for 30 minutes or until chicken is tender and no longer pink in the middle.

Garam Masala

The secret ingredient in Tandoori Chicken, this popular spice blend also lends flavor to Indian curries. Garam masala is available in the international section of many supermarkets. To make your own, try combining cloves and ground cinnamon with cumin, cardamom, and coriander seeds. (Feel free to experiment by varying the amounts of each spice.) Store in an airtight container.