Tandoori Chicken Thighs
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Marinate
2 hrs
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Total Time
2 hrs 40 mins
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Servings
4 people
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Calories
395 kcal
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Course
Main Course
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Cuisine
Indian
Tandoori Chicken Thighs
Description
This Tandoori Chicken Thighs recipe uses a yogurt marinade combined with olive oil and a mix of warm Indian spices such as garam masala, paprika, turmeric, cumin, coriander, garlic powder, and chili flakes. The yogurt helps tenderize the chicken while the spice blend imparts deep, layered flavor with mild heat adjustable via chili flakes.
The marinated chicken is spread skin side up in a pan and baked at 425°F until the internal temperature reaches 165°F and juices run clear, resulting in tender, moist chicken with a richly flavored, sometimes slightly crispy exterior. A brief broil can further crisp the skin if desired.
The dish can be served garnished with chopped fresh cilantro and lime wedges, which add freshness and brightness to balance the spicy, roasted meat. The recipe highlights the spice combination and yogurt's role in creating a tender, flavorful roast.
Leftovers keep well refrigerated for up to 3 days or frozen for up to 3 months, making this recipe convenient for meal prep or serving later.
Ingredients
- ¼ cup Greek yogurt full-fat, plain
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon garam masala
- 2 teaspoons paprika ground
- ½ teaspoon Turmeric ground
- ½ teaspoon cumin ground
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ¼- ½ teaspoon chili flakes depending on desired spice level
- 1½ pounds chicken thigh bone-in, skin-on
- cilantro optional, for serving, chopped, fresh
- lime optional, for serving, wedges
Instructions
- In a small bowl, stir together yogurt, olive oil, and all of the spices.
- Rub the yogurt marinade over the chicken thighs and place them in a bowl. Cover and leave to marinate for a minimum of 2 hours, or up to overnight.
- Once well-marinated, preheat oven to 425°F. Spread the marinated chicken thighs skin side up in an 8x8-inch parchment- or foil-lined pan.
- Bake in the preheated oven for 30-35 minutes, or until the juices run clear and the internal temperature of the chicken is 165°F.
- If you would like to crisp up your chicken even further, turn on the broiler and broil the chicken for 1-2 minutes, or until it has reached desired crispiness.
- Let the chicken rest for 10 minutes before enjoying sprinkled with cilantro and fresh lime juice.
Notes
- Store cooked tandoori chicken thighs in an airtight container refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 2g | 1% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 142mg | 47% |
| Sodium | 992mg | 41% |
| Potassium | 358mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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