Crispy Chicken Afghani
Sheet-pan chicken thighs with garlicky yogurt and crispy fried onions — the fast version of the Punjabi diner classic. Tangy, rich, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 340
- Protein
- 38g
comfortsatisfyingindianchickencrispytendercreamyweeknight
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- ¾ cup Greek yogurt
- 4 cloves garlic, minced
- ½ cup crispy fried onions (store-bought)
- 1 tbsp ginger, grated
- 2 tbsp lemon juice
Instructions
- 1
Pat chicken thighs dry. Mix yogurt, garlic, ginger, lemon juice, salt, and pepper in a bowl.
- 2
Spread chicken on a sheet pan. Coat all over with yogurt mixture, then sprinkle half the fried onions on top.
- 3
Roast at 425°F for 14 minutes until chicken is cooked through and sauce bubbles at edges.
- 4
Top with remaining crispy onions. Serve hot with rice, flatbread, or cucumber yogurt.
Tools you’ll need
- sheet pan
- small bowl
- oven (preheated to 425°F)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
