Home Chicken Dinners Tandoori Chicken Thighs
Becky Hardin
4.56 from 179 votes
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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.
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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.
Similar recipes we love
If you’re looking for easy and flavorful recipes, we love recommending this Yum Yum Chicken or this Fiesta Lime Chicken.
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.
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.
- Let the chicken thighs rest for at least 10 minutes before serving to allow the juices to redistribute.
4.56 from 179 votes
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!
Prep: 10 minutes minutes
Cook: 30 minutes minutes
Total Time: 2 hours hours 40 minutes minutes
Marinate: 2 hours hours
Servings: 4 people
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Ingredients
- 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
- 1½ pounds bone-in, skin-on chicken thighs
- Chopped fresh cilantro optional, for serving
- Lime wedges optional, 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 8×8-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
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.
Nutrition Facts
Tandoori Chicken Thighs
Amount Per Serving
Calories 395Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 142mg47%
Sodium 992mg43%
Potassium 358mg10%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 646IU13%
Vitamin C 0.2mg0%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:Indian
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
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john g. sayscould I use boneless and skinless chicken thighs instead?
Reply
- Becky Hardin says
Absolutely! They may take a bit longer to cook, though!
Reply
- Michelle says
Boneless/skinless will take less time
Reply
- 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!!Reply
- Becky Hardin says
I’m so glad you enjoyed this recipe, Julie!
Reply
- Emily says
Julie M, what was the time and temp you did for the boneless skinless thighs? Thanks!
Reply
- AC says
Definitely reduce the salt by at least half.
I added almost double the yogurt after tasting and it was still too salty. Ruined the flavour a bitReply
- Becky Hardin says
Thanks for sharing what worked for you, AC! Sorry to hear this wasn’t quite to your tastes!
Reply
- Dsn says
2 teaspoons of salt! Did you mean 1/2 teaspoon?
I followed your recipe but it was too salty and couldn’t be eaten.Reply
- Dana says
This recipe is great but you only need half the salt! I made it as written and it was very salty. If you remove the skin the meat was ok. I didn’t have time to marinate the thighs but it still turned out great! I will definitely make this again.Reply
- Becky Hardin says
Hi Dana, make sure you are using kosher salt, not table salt! Table salt will make this dish much saltier!
Reply
- Mrsh says
Very tasty recipe!Reply
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