Ingredients
Scale
- 1 kg Chicken Thighs (skin-on)
- 1 cup Plain Yogurt
- 2 tablespoons Garlic & Ginger Paste
- 2 tablespoons Lime Juice
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Turmeric
- 1 teaspoon Garam Masala
- 1/2 teaspoon Cayenne
- Salt to taste
- Pepper to taste
Instructions
- Pat chicken dry and make 3 shallow slashes in each thigh for marinade penetration.
- In a large bowl, whisk together yogurt, garlic & ginger paste, lime juice, cumin, paprika, turmeric, garam masala, cayenne, salt, and pepper until smooth.
- Coat each chicken thigh in the marinade and push the mix into the slashes. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat oven to 425°F or grill to medium-high. Arrange marinated thighs on a foil-lined baking sheet or grill.
- Bake for 20–25 minutes or grill for 12–15 minutes per side until internal temperature reaches 165°F and edges have a slight char. Broil for an additional 1–2 minutes for extra char if baking.
- Let the chicken rest for 5 minutes before serving to retain juices.
Notes
Marinate the chicken up to 24 hours ahead for best flavor. For a vegetarian option, use tofu, tempeh, or cauliflower. Adjust spices to taste.
- Prep Time: 120 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling or Baking
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: tandoori chicken, easy recipes, Indian cuisine, weeknight dinner, grilled chicken