Rinse and trim any excess fat off your chicken thighs, then make three slits in the meat to the bone. (This helps the marinade flavor just the skin of the chicken but the inner meat too)
Mix together the garlic- ginger paste , soy sauce, salt, freshly ground black pepper , garam masala and squeeze in the juice of half a lime.
Spoon over the mixed marinade over the chicken thighs and massage it into the chicken to coat both sides well. Cover and let the chicken marinade in the fridge for 30 minutes.
Pre-heat your oven to 400F and arrange your chicken in casserole dish, Garnish with kasuri methi and roast the chicken for 40 minutes (or more depending on the size of your chicken. Slits will help cook the chicken faster. Until the skin turns a lovely golden and the juices run clear when you poke it with a knife.
Serve hot with fresh veggies, rice, baked sweet potatoes or mashed potatoes.