Creamy Chicken and Mushroom Bake

1.Preheat the oven to 375°F (190°C).

2.In a bowl, mix Greek yogurt, ginger, turmeric, cumin, coriander, paprika, cinnamon, chili powder, black pepper, and half of the minced garlic.

3.Place the chicken thighs in the yogurt mixture, ensuring they are well coated. Let it marinate for 30 minutes in the refrigerator.

4.In a skillet, heat olive oil over medium heat. Add the remaining garlic and chopped onion. Cook until the onion is translucent and aromatic.

5.Add sliced mushrooms to the skillet and cook until they are tender and browned, about 5 minutes.

6.Pour in the chicken broth and milk, stirring to combine. Simmer for 5 minutes to allow the flavors to meld together.

7.Transfer the mushroom mixture to a baking dish. Nestle the marinated chicken thighs into the mushrooms.

8.Cover the baking dish with foil and bake in the preheated oven for 30 minutes.

9.Remove the foil and bake for an additional 10-15 minutes or until the chicken is cooked through and the top is golden brown.

10.Garnish with fresh coriander before serving. Enjoy this creamy and healthy chicken and mushroom bake!