Tandoori Chicken Thighs Ii
Unleash the vibrant flavors of Indian cuisine with this irresistible recipe for Tandoori Chicken Thighs II. Featuring tender, bone-in chicken thighs marinated in a rich blend of Greek yogurt, fresh ginger, garlic, and an aromatic array of spices like garam masala, cumin, and turmeric, this dish is a feast for both the palate and the senses. A touch of Kashmiri red chili powder adds just the right amount of heat, while a squeeze of bright lemon elevates every bite. Perfectly grilled or baked until lightly charred and juicy, these chicken thighs are a delightfully bold yet simple weeknight dinner or crowd-pleasing party centerpiece. Garnished with fresh cilantro and served with lemon wedges, this tandoori chicken pairs perfectly with warm naan, fluffy basmati rice, or a refreshing cucumber raita. Ready in just 40 minutes of active time and packed with authentic flavors, it’s your ticket to a restaurant-quality meal at home!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skinless)
- 1 cup Plain Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Kashmiri red chili powder (or paprika for less heat)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, turmeric, chili powder, salt, and vegetable oil. Mix thoroughly until a smooth marinade forms.
Using a sharp knife, make a few deep cuts across each chicken thigh. This will help the marinade penetrate and infuse the meat with flavor.
Add the chicken thighs to the bowl with the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.
When ready to cook, preheat your grill or oven to medium-high heat (about 400°F or 200°C). If using an oven, set a wire rack on a baking tray to allow air circulation.
Remove the chicken thighs from the marinade, letting any excess drip off, and place them on the grill or wire rack.
Grill or bake the chicken for 10-12 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken develops a slight char for added flavor.
Remove the chicken from the heat and let it rest for 5 minutes to retain its juices.
Garnish with chopped fresh cilantro and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 588 mg | 196% | |
| Sodium | 2936 mg | 128% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 13.2 g | ||
| Protein | 183.3 g | 367% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 450 mg | 35% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2191 mg | 47% | |
*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.
