Tandoori Chicken Thigh
Experience the bold and smoky flavors of India with this irresistible Tandoori Chicken Thigh recipe! Juicy bone-in chicken thighs are slathered in a spiced yogurt marinade featuring aromatic ingredients like garlic, ginger, garam masala, and paprika. The marinade not only tenderizes the chicken but infuses it with layers of vibrant spices, with the option to add a touch of red food coloring for that signature tandoori hue. Whether baked in the oven or grilled to perfection, these chicken thighs achieve a slightly charred finish that’s irresistibly flavorful. Perfect as a main course, serve them with naan, basmati rice, or a fresh salad for a complete meal. Ready in just over 30 minutes of cooking time (plus marination), this recipe is a crowd-pleaser that brings restaurant-quality Indian cuisine right into your kitchen!
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 2 tablespoons vegetable oil
- 0.25 teaspoon optional red food coloring
Instructions
In a large mixing bowl, combine the plain yogurt, lemon juice, garlic paste, and ginger paste. Stir until well mixed.
Add coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, paprika, salt, and vegetable oil to the yogurt mixture. Mix well to form a smooth marinade. Add optional red food coloring if using.
Make 2-3 deep slashes on each chicken thigh to allow the marinade to penetrate better.
Add the chicken thighs to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap.
Refrigerate the marinated chicken thighs for at least 2 hours, or preferably overnight for best results.
Preheat the oven to 400°F (200°C) or prepare a grill to medium-high heat.
Place the marinated chicken thighs on a baking sheet lined with foil or on the grill grates.
Bake or grill the chicken for 25-30 minutes, turning once halfway through, until the meat is cooked through and slightly charred in spots.
Check the internal temperature of the chicken to ensure it reaches at least 165°F (74°C) for safe consumption.
Let the cooked tandoori chicken thighs rest for 5 minutes before serving.
Garnish with fresh cilantro or sliced onions and serve with lemon wedges, naan, or rice.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.2 g | 32% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.1 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
