Tandoori Chicken Thighs – a delicious recipe with chicken, plain yogurt, garam masala, paprika, ginger, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Rinse and pat dry chicken thighs.
2
In a large bowl, combine the remaining ingredients and stir until smooth.
3
Add thighs and make sure they are coated.
4
Cover with plastic wrap and refrigerate at least 2 to 3 hours, preferably overnight.
5
Set up grill for indirect cooking over medium-high heat.
6
Oil grate when ready to start cooking.
7
Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
8
Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for doneness by cutting into thigh to make sure there is no redness near bone.
9
NOTE INDOOR GRILLING: Prepare chicken as directed.
10
Preheat oven to 425 degrees F. Roast in preheated oven on foil lined baking sheet for 30 minutes or until internal temperature reaches 180 degrees F.
417
kcal
Calories
21
g
Fat
6
g
Carbs
51
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 8 chicken thighs, 1 1/2 cups plain yogurt, 2 teaspoons garam masala, 2 teaspoons paprika, 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.
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