These tandoori chicken thighs are bursting with Indian flavors. Marinated in yogurt and seasoned with spices, they come out wonderfully tender and juicy!
¼- ½teaspoonchili flakesdepending on desired spice level
1½poundsbone-in, skin-on chicken thighs
Chopped fresh cilantrooptional, for serving
Lime wedgesoptional, for serving
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 8x8-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
Video
Notes
Storage: Store tandoori chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.