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Tandoori Chicken Thighs

Juicy bone-in chicken thighs marinated in spiced yogurt and roasted until tender with crisped skin.
Prep Time10 minutes
Cook Time30 minutes
Total Time2 hours 30 minutes
Servings: 4 servings

Ingredients

  • 1/4 cup full-fat plain Greek yogurt
  • 2 tablespoons olive oil
  • 1.5 teaspoons kosher salt
  • 1 teaspoon garam masala
  • 2 teaspoons ground paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon chili flakes depending on desired spice level
  • 1.5 pounds bone-in, skin-on chicken thighs
  • chopped fresh cilantro optional, for serving
  • lime wedges optional, for serving

Instructions

  • In a mixing bowl, combine 1/4 cup full-fat plain Greek yogurt, 2 tablespoons olive oil, 1½ teaspoons kosher salt, 1 teaspoon garam masala, 2 teaspoons ground paprika, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/2 teaspoon garlic powder, and 1/4–1/2 teaspoon chili flakes; stir until smooth and evenly blended.
  • Rub the yogurt-spice mixture all over 1½ pounds bone-in, skin-on chicken thighs, coating them thoroughly; place the thighs in a bowl or container, cover, and refrigerate for at least 2 hours or up to 24 hours.
  • When ready to cook, preheat the oven to 425°F (220°C). Line an 8×8-inch baking pan with parchment paper or foil and arrange the marinated thighs skin-side up in a single layer.
  • Bake for 30–35 minutes, until the juices run clear and the internal temperature reaches 165°F (74°C).
  • For crisper skin, switch the oven to broil and broil the thighs 1–2 minutes more, watching closely to avoid burning.
  • Remove the chicken and let rest 10 minutes before serving; sprinkle with chopped cilantro and serve with lime wedges if desired.

Equipment

  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • 8x8-inch baking pan
  • Parchment Paper or Foil
  • Oven
  • Meat Thermometer

Notes

  • Marinate the chicken in the refrigerator for up to 24 hours.
  • Adjust chili flakes to increase or decrease heat.
  • Let chicken rest 10 minutes to retain juices.
  • Use bone-in, skin-on thighs for best flavor and moisture.