Start to finish: 1 hour 45 minutes
1 1-inch piece ginger root
2 cups plain yogurt
2 teaspoons turmeric
1 teaspoon garam masala
1 tablespoon red curry paste
1 clove garlic, minced
salt and pepper
2 pounds skin-on, bone-in chicken thighs and
drummies (about 4 of each)
Carefully remove the skin from ginger root. Using a handheld grater, grate the ginger into a small bowl. (You can mince the ginger if you don’t have a grater.)
Add yogurt, turmeric, garam masala, curry paste, garlic, salt and pepper to the bowl. Stir to combine.
Place chicken pieces in a gallon-sized zip-top bag and pour marinade on top. Seal bag and gently toss to coat all pieces in marinade. Place in fridge and let marinate for at least 1 hour or overnight.
Heat oven to 375 degrees.
Place a cast iron or heavy-bottomed skillet over medium-high heat. Once pan is hot, pour in a few tablespoons of canola oil.
Remove chicken from fridge and place two drummies and two thighs in the pan at a time. Sear until browned on each side, about four minutes per side. Remove first batch and place on a paper-towel-lined plate. Add more oil and repeat with second batch.
Once second batch has browned, place the chicken from the first batch into the pan with the second batch.
Put entire pan into the oven and roast for 15 minutes, or until juices run clear. Serve immediately.