Tandoori Chicken Thighs Ii

Unleash the vibrant flavors of Indian cuisine with this irresistible recipe for Tandoori Chicken Thighs II. Featuring tender, bone-in chicken thighs marinated in a rich blend of Greek yogurt, fresh ginger, garlic, and an aromatic array of spices like garam masala, cumin, and turmeric, this dish is a feast for both the palate and the senses. A touch of Kashmiri red chili powder adds just the right amount of heat, while a squeeze of bright lemon elevates every bite. Perfectly grilled or baked until lightly charred and juicy, these chicken thighs are a delightfully bold yet simple weeknight dinner or crowd-pleasing party centerpiece. Garnished with fresh cilantro and served with lemon wedges, this tandoori chicken pairs perfectly with warm naan, fluffy basmati rice, or a refreshing cucumber raita. Ready in just 40 minutes of active time and packed with authentic flavors, it’s your ticket to a restaurant-quality meal at home!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 pieces Chicken thighs (bone-in, skinless)
• 1 cup Plain Greek yogurt
• 2 tablespoons Lemon juice
• 4 cloves Garlic (minced)
• 1 tablespoon Fresh ginger (grated)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Kashmiri red chili powder (or paprika for less heat)
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 4 pieces Lemon wedges (for serving)

Directions

Step 1

In a large mixing bowl, combine the yogurt, lemon juice, garlic, ginger, cumin, coriander, garam masala, turmeric, chili powder, salt, and vegetable oil. Mix thoroughly until a smooth marinade forms.

Step 2

Using a sharp knife, make a few deep cuts across each chicken thigh. This will help the marinade penetrate and infuse the meat with flavor.

Step 3

Add the chicken thighs to the bowl with the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

Step 4

When ready to cook, preheat your grill or oven to medium-high heat (about 400°F or 200°C). If using an oven, set a wire rack on a baking tray to allow air circulation.

Step 5

Remove the chicken thighs from the marinade, letting any excess drip off, and place them on the grill or wire rack.

Step 6

Grill or bake the chicken for 10-12 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken develops a slight char for added flavor.

Step 7

Remove the chicken from the heat and let it rest for 5 minutes to retain its juices.

Step 8

Garnish with chopped fresh cilantro and serve with lemon wedges on the side.

Nutrition Facts

Serving size	1000.9 grams (1000.9g)

Amount per serving	% Daily Value*
Calories	1740

Total Fat 98.80g	127%
Saturated Fat 25.00g	125%
Polyunsaturated Fat 17.00g
Cholesterol 589mg	196%
Sodium 2936mg	128%
Total Carbohydrate 28.50g	10%
Dietary Fiber 5.80g	21%
Total Sugars 13.20g
Protein 183.30g	367%

Vitamin D 30IU	150%
Calcium 450mg	35%
Iron 11mg	59%
Potassium 2191mg	47%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.2%

Protein: 42.2%

Carbs: 6.6%