Indian-style chicken in the oven

In a large bowl mix 1 teaspoon grated ginger, lemon juice, and 1 tablespoon tomato paste. Whisk together and let sit for about 10 minutes.

Add 6 minced cloves garlic, 1 tablespoon smoked paprika, 2 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon cayenne, 1 teaspoon garam masala, 1/2 teaspoon ground turmeric, 2 1/2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon white sugar, 2 tablespoons vegetable oil, and 1/3 cup Greek yogurt and mix thoroughly.

Cut each boneless chicken thigh into 3 equal parts, transfer into marinade and mix thoroughly. Cover and refrigerate for 30 to 60 minutes.

Line a sheet pan with parchment paper, and butter the parchment. Preheat the oven to 400 degrees F (200 degrees C).

Mix the sweet potato slices with lime juice, add salt to taste and spread them evenly on the prepared baking sheet.

Bake in the preheated oven until potatoes are tender (about 10 to 15 minutes). Remove from the oven.

Place chicken pieces on top of sweet potato slices.

Cut the red bell pepper and red onion into strips. Arrange pepper and onion strips between the pieces of chicken.

Drizzle the chicken with melted butter. Increase the oven temperature to 260 degrees Celsius (500 degrees Fahrenheit) and place the dish in the oven to bake.

Bake until the edges of the chicken begin to brown and the juices run clear (about 30-35 minutes).

For the sauce, whisk 1/2 cup Greek yogurt, crushed clove garlic, 1/2 lemon juice, pinch salt, and pinch cayenne pepper in a small bowl until smooth.

Before serving, sprinkle the chicken with chopped fresh cilantro. Serve with yogurt sauce.