These tandoori chicken thighs are bursting with Indian flavors. Marinated in yogurt and seasoned with spices, they come out wonderfully tender and juicy!
I just know you will love these delicious tandoori chicken thighs! Baked in the oven, they are simple to make and just bursting with flavor!
Perfect for main meal served with rice, naan and veggies.
If you love Indian recipes, be sure to check out my Chicken Tikka Masala Recipe and Easy Chicken Curry.
Why you will love these tandoori chicken thighs!
- Juicy and tender: The chicken thighs are marinated in yogurt which tenderizes the meat slowly resulting in the most tender chicken.
- Flavorful: The chicken is seasoned with Indian spices for a deliciously tasty bite.
- Oven baked: Oven baking means that this recipe is pretty hands off, leaving you to get on with other things while dinner is cooking.
How to make tandoori chicken wings
Be sure to scroll down for the full recipe!
- Marinade: Mix together the marinade ingredients and rub all over the chicken. Leave for at least 2 hours.
- Cook: Place the thighs onto a pan and bake in a preheated oven until cooked through.
How long do you marinate chicken?
These chicken thighs should be marinated for at least two hours. Because we use yogurt to marinate it, rather than a harsh acid like lemon or lime, you can leave the chicken marinating overnight.
Can you make this recipe with chicken breasts?
I really like to make this recipe with thighs as they come out so tasty and tender. You can make this with chicken breasts though if you prefer. You will need to reduce the cooking time slightly if you use breasts.
Leftovers
These tandoori chicken thighs are best served right out of the oven, but if you have leftovers they will keep in an airtight container in the fridge.
You can enjoy them cold, shredded on top of a salad or reheat them in the oven at 25F for 20 to 25 minutes. Cover them with foil so that the skin doesn’t burn.
Let the Chicken Rest
Let the chicken thighs rest for at least 10 minutes before serving to allow the juices to redistribute.
Recipe Notes and Tips
- For even crispier skin, you can place the chicken under the broiled for a couple of minutes.
- Adjust the amount of chili flakes added t suit your taste.
More Easy Chicken Thigh Recipes
- Roasted Balsamic Chicken Thighs
- Blood Orange Chicken Thighs
- Chicken Dijon in White Wine Sauce
- Parmesan Crusted Chicken (Oven Fried)
Tandoori Chicken Thighs
Ingredients
- 1 ½ pounds chicken thigh bone in and skin on (about 4 chicken thighs)
- ¼ cup full fat plain Greek yogurt
- 2 Tbs olive oil
- 2 tsp salt
- 1 tsp garam masala
- 2 tsp paprika
- ½ tsp turmeric
- ½ tsp cumin
- ½ tsp coriander
- ½ tsp garlic powder
- ¼- ½ tsp chili flakes depending on desired spice level
- Optional garnishes: cilantro and fresh lime
Instructions
- In a small bowl stir together yogurt, olive oil, and all of the spices.
- Rub yogurt marinade over chicken thighs and place in a bowl.
- Cover and leave to marinade for a minimum of two hours to overnight.
- Once well-marinated, preheat oven to 425 degrees Fahrenheit.
- Spread the marinated chicken thighs skin side up in a 8 by 8 inch parchment or foil lined pan.
- Bake in oven for 30 to 35 minutes or until juices run clear and the internal temperature of the chicken is 165 degrees F.
- If you would like to crisp up your chicken even further, turn on broiler and broil chicken for one to two minutes or until it has reached desired crispiness.
- Take chicken out of oven and let it rest for 10 minutes before enjoying.
- Sprinkle with cilantro and fresh lime, optional
Notes
- For even crispier skin, you can place the chicken under the broiled for a couple of minutes.
- Let the chicken thighs rest for at least 10 minutes before serving to allow the juices to redistribute.
- Adjust the amount of chili flakes added t suit your taste.
john g. says
could I use boneless and skinless chicken thighs instead?
Becky Hardin says
Absolutely! They may take a bit longer to cook, though!
Julie M says
I used boneless and skinless chicken thighs and added some fresh lemon juice to the marinade (only because I didn’t quite have 2 hours for the full marinade. It was SPECTACULAR!! And very easy. It will definitely be added to our rotation on a regular basis. (I served it with coconut mango dal and the combination was perfect). Thank you for a wonderful and easy recipe!!
Becky Hardin says
I’m so glad you enjoyed this recipe, Julie!