Tandoori chicken thighs
Tandoori chicken thighs are marinated in a spiced Greek yogurt mixture and baked until tender and charred. This dish delivers a smoky, mildly spicy flavor that's perfect for any occasion.
Cook time 20 min
Prep time 170 min
Ingredients:
7 chicken thighs3/4 cup greek yogurt
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp black pepper
1 tbsp paprika
2 garlic cloves
1 tsp curry powder
1 tbsp ginger
2 tsp turmeric powder
Tandoori chicken thighs are a delicious and flavorful dish that's popular in Indian cuisine. Marinated in a blend of yogurt and aromatic spices, these chicken thighs are grilled to perfection, offering a smoky and spicy flavor that's hard to resist. This recipe is perfect for a weeknight dinner or a special occasion.
Instructions:
- In a large mixing bowl, combine the Greek yogurt, salt, ground cinnamon, black pepper, paprika, minced garlic, curry powder, grated ginger, and turmeric powder. Mix well to ensure all the spices are evenly incorporated.
- Add the chicken thighs to the bowl with the marinade. Use your hands or a spoon to coat the chicken thighs thoroughly with the yogurt-spice mixture.
- Cover the bowl with plastic wrap (cling film) or place the chicken and marinade in a large resealable plastic bag. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld and penetrate the chicken.
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with aluminum foil or parchment paper for easy cleanup. Alternatively, you can use a baking dish.
- Arrange the marinated chicken thighs on the prepared baking sheet in a single layer. Ensure they are not touching to promote even cooking.
- Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear. The chicken should be golden and slightly charred on the edges.
- For an extra charred effect similar to traditional tandoori chicken, switch the oven to the broil setting for the last 2-3 minutes of cooking. Keep a close eye to avoid burning.
- Remove the chicken from the oven and let it rest for a few minutes before serving.
- Serve the Tandoori chicken thighs hot with your choice of sides such as naan bread, basmati rice, or a cucumber salad.
Tandoori chicken thighs are a wonderfully spicy and satisfying dish that can be enjoyed by itself or paired with rice and naan for a complete meal. The marination process is key to getting the deep, rich flavors that make this dish so beloved. Enjoy your tandoori chicken thighs hot off the grill for the best taste experience.
Tandoori chicken thighs FAQ:
The best way to check if the chicken thighs are done is to use a meat thermometer. Insert it into the thickest part of the thigh; the internal temperature should reach 165°F (75°C). Additionally, the juices should run clear when pierced with a fork.
Yes, you can use chicken breasts instead of thighs. However, keep in mind that chicken breasts may cook faster, so adjust the baking time accordingly to prevent drying them out.
Leftover Tandoori chicken can be stored in the refrigerator for up to 3-4 days. Make sure it’s stored in an airtight container to maintain freshness.
Tandoori chicken thighs pair well with naan bread, basmati rice, or a refreshing cucumber salad. You can also serve it with raita (yogurt sauce) to balance the spices.
Yes, you can prepare the marinade ahead of time. It can be made up to 24 hours in advance and stored in the refrigerator. When ready to use, simply coat the chicken thighs and marinate as directed.
Cooking Tips:
- Marinate the chicken for at least 4 hours or overnight for the best flavor.
- Use a meat thermometer to ensure that the chicken is cooked through; it should reach an internal temperature of 165°F (74°C).
- For an extra smoky flavor, grill the chicken on an outdoor grill. Alternatively, you can cook it in the oven if a grill is not available.
- Serve with freshly chopped cilantro and a squeeze of lemon for added zest.
Nutrition Facts
5 ServingsCalories 260kcal
Protein 20g
Carbohydrates 4.53g
Fiber 1.09g
Sugar 1.67g
Fat 18g
More recipes
Herb-crusted pan seared chicken breasts
Quick and flavourful herb-crusted pan-seared chicken breasts.
05 May 2026Dijon chicken breasts with olive oil and bread crumbs
Crispy Dijon chicken breasts, perfect for easy weeknight dinners.
05 May 2026Chicken meatloaf with white wine and vegetables
Moist chicken meatloaf with white wine and vegetables.
05 May 2026Chicken breast fillets filled with coriander, almond and chilli
Flavorful chicken fillets stuffed with coriander, almonds, and chili.
05 May 2026Oven-baked chicken risotto
A comforting oven-baked chicken risotto with crispy bacon and herbs.
05 May 2026One-pan slow-roasted chicken with olives
Enjoy flavourful one-pan slow-roasted chicken with olives.
05 May 2026Skinny chicken and vegetable frittata
A healthy chicken and vegetable frittata for any meal.
05 May 2026