Tandoori Chicken Thighs

4.56 from 184 votes

These baked tandoori chicken thighs are bursting with Indian flavors. Marinated in yogurt and seasoned with garam masala spices, theses thighs come out of the oven wonderfully tender and juicy!

Prep Time10

Cook Time30

Marinate2

Total Time2 40

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 395kcal

Author: Becky Hardin

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 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

*If you prefer to use boneless thighs, decrease the cooking time slightly.

Tips:

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.

Grill Instructions: Heat grill to medium-high heat (350-400°F) and then place the marinated chicken thighs skin side down on greased grates. Cook for 6-10 minutes on each side, until cooked through.

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.

Nutrition