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Pour the spice paste into a skillet or pan and fry over medium heat for 10 minutes. Stir frequently until it becomes fragrant and slightly darker.
If the paste starts to dry out, add water or oil, 1 tablespoon at a time, to keep it from burning. You might need to lower the heat slightly to prevent scorching.
Add the tamarind paste, coconut milk, water, sugar, and salt to the pan. Turn the heat up to bring the mixture to a boil, then reduce it to medium-low and simmer for another 10 minutes, stirring occasionally.
The sauce will thicken slightly as it reduces. This is your marinade; taste it and adjust the seasoning if needed. Don't worry if it tastes a little bitter now; that will mellow out during roasting.
Remove the chicken from the marinade. Spoon a generous amount of the marinade onto a greased or aluminum-lined baking sheet, spreading it evenly.
Lay the chicken thighs on top of the sauce, making sure the chicken covers the sauce to prevent it from burning. Spread any remaining marinade over the chicken. Roast for 35 to 45 minutes, or until the thickest part of the chicken reaches an internal temperature of at least 175 °F.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
