Tandoori Baked Chicken Thighs
Create incredibly tender, juicy, and aromatic tandoori chicken using your standard home oven with the right marinade and technique. These Tandoori Baked Chicken Thighs bring vibrant Indian flavors home through a simple yet authentic preparation that anyone can master.
Equipment
- Baking Sheet
- Wire Rack
- Aluminum Foil
- Mixing Bowl
Ingredients
Marinade
- 1 cup plain Greek yogurt for extra tang and protein
- 2 tablespoons freshly squeezed lemon juice awakens the flavor profile
- 3 cloves garlic minced
- 1 tablespoon ginger paste brings warmth and distinctive notes
- 2 tablespoons tandoori masala the soul of authentic flavor
- 1 teaspoon ground cumin earthy undertones
- 1 teaspoon ground coriander citrusy brightness
- 1 teaspoon paprika color and mild heat
- 1/2 teaspoon cayenne pepper adjustable for heat preference
- 1/2 teaspoon turmeric powder golden hue and anti-inflammatory benefits
- 1 teaspoon garam masala complex spice foundation
- 1 teaspoon salt flavor enhancer
- 2 tablespoons neutral oil like avocado or canola
Chicken
- 8 bone-in, skin-on chicken thighs approximately 2 pounds
- fresh cilantro for garnish
- lemon wedges for garnish
Instructions
- Trim excess fat from chicken thighs and pat them dry with paper towels. Using a sharp knife, make 2-3 deep slashes in each thigh, cutting to the bone.
- In a large bowl, whisk together all marinade ingredients until smooth and vibrant.
- Add chicken thighs to the bowl and massage the marinade into every crevice, especially into the slashes. Transfer to a zip-top bag or covered container and refrigerate for at least 3 hours, turning occasionally.
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
- Place marinated chicken thighs on the rack, allowing space between each piece. Brush with a little additional oil for enhanced browning.
- Bake for 35-40 minutes until the chicken reaches an internal temperature of 175°F (79°C).
- For the authentic tandoor-like char, switch your oven to broil for the final 2-3 minutes, watching carefully to avoid burning.
- Garnish with fresh cilantro and lemon wedges before serving.
Notes
- Coconut yogurt works beautifully for a dairy-free version
- Boneless thighs can be used, reducing cooking time by about 5-7 minutes
- Can't find tandoori masala? Create your own with 1 teaspoon each of cumin, coriander, paprika, and 1/2 teaspoon each of ground cardamom and cinnamon
- Always bring chicken to room temperature for 20 minutes before baking for more even cooking
- Refrigerate leftovers within 2 hours of cooking in airtight containers for up to 3 days
- Boneless thighs can be used, reducing cooking time by about 5-7 minutes
- Can't find tandoori masala? Create your own with 1 teaspoon each of cumin, coriander, paprika, and 1/2 teaspoon each of ground cardamom and cinnamon
- Always bring chicken to room temperature for 20 minutes before baking for more even cooking
- Refrigerate leftovers within 2 hours of cooking in airtight containers for up to 3 days
Nutrition
Calories: 385kcalCarbohydrates: 6gProtein: 38gFat: 22gSodium: 680mgFiber: 1gSugar: 3g
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