My family’s favorite Tandoori chicken thighs are marinated in Greek yogurt, olive oil, and a medley of bold garam masala spices! This chicken tandoori is oven-baked to tender and juicy perfection in just 30 minutes, so it’s perfect for weeknights. With all that flavor and such easy steps, this has quickly become my favorite Indian chicken recipe!
Top Reader Reviews
Bomb dot com! Complexity and evolution of flavor from front to back! love these. And this is a relatively simple recipe for Tandoori I think. I used the recommended amount of salt and they tasted great to me, not salty at all. I used a whole tsp of chilli flakes and would still call that mild.
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This recipe worked perfectly for our family! I was amazed at the simplicity and how close the result was to a real tandoor style. Easily done on a weekday evening with a bit of planning. We liked the suggested salt level. Thank you Becky!
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Oven-Baked Tandoori Chicken
I love tandoori-style chicken, but of course all I have at home is my regular old oven. That’s not a problem with this recipe! You can still get similar results with the right oven temp and cook time. These marinated and baked tandoori chicken thighs taste like the real deal, and they’re super easy to make.
I use bone-in, skin-on thighs for the most flavor and a beautiful crispness with every bite. I adjusted my tandoori chicken marinade just a little bit for this recipe, but I still mix Greek yogurt with a range of spices, including garam masala, turmeric, coriander, and a couple of others.
Garam masala chicken thighs are one of my favorite Indian dishes to make because they’re easy as can be. After marinating the thighs, I just toss them in the oven and let them cook for half an hour. Oh, and the best part? Even my little picky eaters love this dish. That’s a huge win for me!
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Broil for Crispy Skin
I love crispy skin on my tandoori chicken thighs, so I always broil them for a minute or two after baking. It gives them that signature tandoor-fired look and extra-crispy texture that makes this dish so irresistible!
Tandoori Chicken Thighs
Ingredients
- 1½ pounds bone-in, skin-on chicken thighs (*)
For the Marinade:
- ¼ cup full-fat plain Greek yogurt
- 2 tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon garam masala
- 2 teaspoons ground paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ¼- ½ teaspoon chili flakes (depending on desired spice level)
For Serving (Optional):
- chopped fresh cilantro
- lime wedges
Instructions
- In a small bowl, stir together yogurt, olive oil, and all of the spices.¼ cup full-fat plain Greek yogurt, 2 tablespoons olive oil, 1½ teaspoons kosher salt, 1 teaspoon garam masala, 2 teaspoons ground paprika, ½ teaspoon ground turmeric, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon garlic powder, ¼- ½ teaspoon chili flakes
- 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.1½ pounds bone-in, skin-on chicken thighs
- Once well-marinated, preheat oven to 425°F. Spread the marinated chicken thighs skin side up in an 8×8-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.chopped fresh cilantro, lime wedges
Notes
- Chicken thighs can marinate in the spiced yogurt for up to 24 hours. I recommend throwing them in the fridge to marinate in the morning, so they’re ready to cook when you get home.
- Like it spicy? Me too! Sprinkle in some extra chili flakes to add more heat. Or, if you’re making this dish for more sensitive palates, cut back on the chili flakes or omit them entirely.
- Let the chicken thighs rest for at least 10 minutes before serving to allow the juices to redistribute. When you cut the chicken too early, you end up drying it out.
- Serve with naan, steamed basmati rice, and pickled onions, or a cooling cucumber salad.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Tandoori Chicken Thighs in the Oven Step by Step
Prep: Gather the list of ingredients for this tandoori chicken recipe. Chop the cilantro and cut the lime into wedges, if using.
Make the Yogurt Marinade: In a small bowl, stir together ¼ cup of full-fat plain Greek yogurt, 2 tablespoons of olive oil, 1½ teaspoons of kosher salt, 1 teaspoon of garam masala, 2 teaspoons of ground paprika, ½ teaspoon of ground turmeric, ½ teaspoon of ground cumin, ½ teaspoon of ground coriander, ½ teaspoon of garlic powder, and ¼- ½ teaspoon of chili flakes.
Marinate the Chicken: Place 1½ pounds of bone-in, skin-on chicken thighs in the yogurt marinade, and rub to coat. Cover the bowl and marinate in the refrigerator for a minimum of 2 hours, or up to overnight. I recommend marinating about 8 hours for best results.
Prep to Cook: When ready to cook, preheat the oven to 425°F. Spread the marinated chicken thighs skin side up in a prepared baking dish, and let them come to room temperature while the oven warms up.
Bake the Chicken Thighs: Roast tandoori chicken at 425°F for 30-35 minutes, or until fully cooked through. I recommend cooking to an internal temp of 170-180°F for the juiciest thighs! For crispier skin, broil at the end of cook time for another 1-2 minutes.
Serve: Let chicken rest for 10 minutes before slicing and serving. I love to serve tandoori chicken thighs with rice and fresh naan!
How to Store, Freeze, and Reheat
Store leftover tandoori-style chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat thighs in the oven at 350°F for 20-25 minutes. I recommend covering the chicken thighs with foil so the skin doesn’t burn. I also love these garam masala thighs cold, shredded on top of a salad.
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