Tandoori Chicken Thighs
These tandoori chicken thighs are bursting with Indian flavors. Marinated in yogurt and seasoned with spices, they come out wonderfully tender and juicy!
Servings: 4 people
Calories: 451kcal
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
Video
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.
Nutrition
Calories: 451kcal | Carbohydrates: 2g | Protein: 29g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 167mg | Sodium: 1302mg | Potassium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 736IU | Calcium: 30mg | Iron: 2mg