chicken:

1/4 cup plain yogurt
1/3 cup fresh cilantro (or 2 tbsp. dry)
5 cloves garlic, peeled and sliced
1 1/2” fresh ginger, peeled and sliced
1-2 serrano chilies (2 is quite spicy)
1 tbsp. ghee or olive oil
1 1/2 tsp. salt
1 1/2 tsp. garam masala
4 bone-in chicken thighs

  • combine all ingredients except chicken in a blender and process until smooth
  • add chicken and rub marinade into the chicken and rest at least 15 minutes, preferably overnight in the refrigerator

vegetables:

1 1/2” lbs. potatoes, cubed
1 onion, quartered
1 tbsp. ghee or olive oil
1 1/2 tsp. salt

  • add potatoes and onion to a sheet pan, drizzle with olive oil, and season with salt
  • bake at 425°F for 15 minutes
  • nestle chicken on top of vegetables, increase heat to 450°F and bake until potatoes are tender and chicken is cooked through and skin is crisp (30-35 minutes)

1 tbsp. lemon juice
2 tbsp. cream

  • remove chicken from sheet pan, add lemon juice and cream, and toss to coat
  • serve immediately

source: https://cooking.nytimes.com/recipes/1026512-sheet-pan-malai-chicken-and-potatoes

07/02/2025: skipped the lemon juice/cream and it was great. though with two serranos, it was very spicy, so i’ll probably do one next time.