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Tandoori Chicken Thighs

Irresistibly Juicy Tandoori Chicken Thighs Made at Home

This Tandoori Chicken Thighs recipe captures the essence of Indian cuisine, offering an easy yet exotic dish that delights with every bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 4 hours
Total Time 4 hours 45 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Plain full-fat yogurt Greek yogurt can be used as a substitute.
  • 2 tablespoons Lemon juice Vinegar works as an alternative.
  • 2 tablespoons Vegetable oil Olive oil or melted ghee can be used.
  • 4 cloves Garlic Minced; garlic powder can be a substitute.
  • 1 tablespoon Fresh ginger Grated; ground ginger can be used in reduced quantity.
  • 1 teaspoon Ground cumin Ground coriander can be a substitute.
  • 1 teaspoon Ground coriander
  • 1 teaspoon Turmeric powder Can be omitted.
  • 1 tablespoon Kashmiri red chili powder Paprika is a milder substitute.
  • 1 teaspoon Garam masala Store-bought blends can be used.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Red food coloring Optional.
For the Chicken
  • 8 pieces Bone-in, skin-on chicken thighs
For Garnishing
  • 1 small Red onion Thinly sliced.
  • 1 whole Lemon Cut into wedges.
  • 1/4 cup Fresh cilantro Chopped.

Equipment

  • mixing bowl
  • baking sheet
  • Wire rack
  • meat thermometer

Method
 

Step‑by‑Step Instructions
  1. Begin by patting the chicken thighs dry with paper towels and score the skin with shallow cuts.
  2. In a large mixing bowl, combine the yogurt, lemon juice, oil, garlic, ginger, and spices. Whisk until smooth and well blended.
  3. Generously coat each chicken thigh with the marinade, cover, and refrigerate for at least 4 hours, preferably overnight.
  4. Preheat your oven to 220°C (425°F) about 30 minutes before cooking.
  5. Arrange the marinated chicken thighs on a baking sheet, skin-side up, ensuring they are spaced apart.
  6. Roast the chicken for about 25-30 minutes until the skin is crispy and the internal temperature reaches 75°C (165°F).
  7. Let the chicken rest for about 5 minutes before serving, garnished with onion, cilantro, and lemon wedges.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 6gProtein: 28gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 500mgPotassium: 450mgFiber: 1gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 8mgIron: 10mg

Notes

For optimal flavor, marinate the chicken overnight. Use a wire rack for crispy skin. Adjust chili powder based on spice preference.

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