Ingredients:

  • 1/2 cup lactose-free plain yogurt
  • 2 tbsp garlic-infused olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch chunks
  • 1 tbsp neutral oil

Instructions:

  1. In a large bowl, whisk together the lactose-free yogurt, garlic-infused oil, lemon juice, and all dry spices until the mixture is smooth and spices are fully hydrated.
  2. Fold in the chicken thigh chunks, coating every piece thoroughly. Transfer to a sealed container and refrigerate for at least 4 hours.
  3. Heat a cast iron skillet over medium-high heat until a drop of water dances on the surface. Add one tablespoon of oil.
  4. Working in batches to avoid crowding, add the chicken and let sit undisturbed for 3-4 minutes until a deep mahogany crust forms.
  5. Flip the chicken and cook for another 4-5 minutes until the internal temperature reaches 165°F (74°C).
  6. Remove from heat and let the meat rest for 5 minutes to allow juices to redistribute.