Take a bowl, add 1 cup nonfat plain yoghurt, 2 minced garlic cloves, and 1 minced small onion, and well mix.
This should be combined with 1 1/2 tablespoons of lemon juice, 1 tablespoon of chopped cilantro, 1/2 tablespoon of turmeric, cumin, and ginger powder, 1/2 tablespoon of salt, 1/4 tablespoon of freshly ground pepper, 1/4 tablespoon of cinnamon powder, and a pinch of crushed cloves.
Four bone-in, skin-on, fat-trimmed chicken thighs are added to the marinade and marinated for at least two hours.
Temp the oven to 500 degrees. Spread a half-teaspoon of oil over the wire rack. Place the chicken over the rack after placing it on the foil.
The chicken should be roasted for about 25 to 25 minutes.
Serve immediately with mint chutney.
