Tandoori Chicken Thighs Spiced (Printable Version)

Succulent chicken thighs marinated in spiced yogurt, roasted to smoky perfection with bold Indian flavors.

# Ingredient List:

→ Chicken

01 - 1.5 pounds boneless, skinless chicken thighs

→ Marinade

02 - 1 lime, juiced
03 - 3/4 teaspoon table salt
04 - 3/4 teaspoon ground black pepper
05 - 7 ounces plain Greek yogurt
06 - 5 cloves garlic, minced
07 - 1 tablespoon fresh ginger, minced
08 - 1 tablespoon ground cumin
09 - 1 tablespoon smoked paprika
10 - 1 teaspoon ground turmeric
11 - 1/2 teaspoon ground cayenne pepper

# Directions:

01 - Pat the chicken thighs dry. Rub them all over with lime juice, salt, and black pepper. Set aside.
02 - In a large mixing bowl, whisk together Greek yogurt, garlic, ginger, cumin, smoked paprika, turmeric, and cayenne until smooth.
03 - Add the chicken thighs to the marinade, turning to thoroughly coat each piece. Cover the bowl and refrigerate for at least 6 hours, preferably overnight up to 24 hours.
04 - Preheat your oven broiler on high, or set the oven to 450°F if broiling is not available.
05 - Line a baking sheet with aluminum foil or parchment paper. Arrange the marinated chicken thighs in a single layer, ensuring they are not crowded.
06 - Cook under the broiler or bake for 15 to 20 minutes, or until the tops are dry and charred in spots. Flip the chicken, then cook for an additional 10 minutes, or until fully cooked through and slightly charred.
07 - Remove from oven, rest for 5 minutes, then slice and serve hot with lemon wedges, salad, rice, or naan as desired.

# Expert Advice:

01 -
  • Big, bold flavor: A spiced yogurt marinade infused with garlic, ginger, cumin, smoked paprika, turmeric, and cayenne creates layers of aromatic depth in every bite.
  • Keto-friendly and low-carb: With only 7 g of carbohydrates per serving, this dish fits seamlessly into a low-carb or ketogenic lifestyle.
  • Gluten-free: Made with naturally gluten-free ingredients, it's a safe and satisfying choice for those avoiding gluten.
  • Simple preparation: Just 15 minutes of hands-on prep, then the marinade does all the hard work while the chicken rests in the fridge.
  • Versatile serving options: Delicious alongside rice, naan, fresh salad, or simply with lemon wedges and cucumber raita.
02 -
  • Marinate longer for deeper flavor: While 6 hours is the minimum, marinating overnight (up to 24 hours) allows the spices to fully penetrate the meat for a richer, more complex taste.
  • Add extra smokiness: For an authentic tandoor effect, briefly char the cooked chicken over a gas flame or on a hot grill after broiling.
  • Don't skip the resting time: Allowing the chicken to rest for 5 minutes after cooking ensures the juices redistribute, keeping each piece moist and tender.
  • Check your labels: Always verify yogurt and spice packaging for potential allergens or cross-contamination, especially when cooking for guests with dietary restrictions.
  • Serve with cooling accompaniments: A side of cucumber raita or fresh coriander beautifully balances the heat and spice of the marinade.
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