Tandoori Chicken Thighs Recipe

Name: Tandoori Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 skinless bone-in chicken thighs (or thighs 16 and drumsticks) (about 5 lbs/2.5 kg); 1 cup (250 mL) plain nonfat yogurt; Juice of 2 limes or lemons; 2 tbsp (25 mL) minced peeled ginger root (see Notes); 2 tbsp (25 mL) minced garlic; 2 tsp (10 mL) coriander powder; 2 tsp (10 mL) cumin powder; 2 tsp (10 mL) garam masala; 1 1/2 tsp (7 mL) salt or to taste; 1 tsp (5 mL) paprika; 1 tsp (5 mL) cayenne pepper; Few drops red food coloring, optional; Juice of 2 limes or additional lemons; 1 onion, cut into rings; Lemon wedges; Shallow baking pan, lined with foil

Servings: persons

16 skinless bone-in chicken thighs (or thighs 16 and drumsticks) (about 5 lbs/2.5 kg)
1 cup (250 mL) plain nonfat yogurt
Juice of 2 limes or lemons
2 tbsp (25 mL) minced peeled ginger root (see Notes)
2 tbsp (25 mL) minced garlic
2 tsp (10 mL) coriander powder
2 tsp (10 mL) cumin powder
2 tsp (10 mL) garam masala
1 1/2 tsp (7 mL) salt or to taste
1 tsp (5 mL) paprika
1 tsp (5 mL) cayenne pepper
Few drops red food coloring, optional
Juice of 2 limes or additional lemons
1 onion, cut into rings
Lemon wedges
Shallow baking pan, lined with foil

1
Rinse chicken and pat dry thoroughly.
2
Cut long diagonal slits, against the grain, almost to the bone.
3
In a large shallow nonreactive bowl, mix together yogurt, lime juice, ginger, garlic, coriander, cumin, garam masala, salt, paprika and cayenne.
4
Add red food coloring, if using.
5
Add chicken, turning to coat and making sure marinade goes into all slits.
6
Cover and marinate in refrigerator for about 2 hours or for up to 12 hours.
7
Preheat oven to 375F (190C).
8
Remove chicken from marinade and place in prepared shallow baking pan.
9
Discard any remaining marinade.
10
Bake in preheated oven until juices run clear when chicken is pierced, about 45 minutes.
11
Transfer pieces to heated platter and squeeze lime juice over top while still warm.
12
Discard accumulated juices.
13
Garnish with sliced onion rings and lemon wedges.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 16 skinless bone-in chicken thighs (or thighs 16 and drumsticks) (about 5 lbs/2.5 kg), 1 cup (250 mL) plain nonfat yogurt, Juice of 2 limes or lemons, 2 tbsp (25 mL) minced peeled ginger root (see Notes), and more.

Yes, Tandoori Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Chicken Thighs

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