Best 4 Tandoori Chicken Thighs Recipes

Tandoori chicken thighs are a flavorful and juicy dish that is sure to impress your friends and family. This classic Indian dish is made with chicken thighs that are marinated in a mixture of yogurt, spices, and herbs, then grilled or roasted until cooked through. The result is a tender and succulent chicken that is packed with flavor.

This article provides three different recipes for tandoori chicken thighs, so you can choose the one that best suits your taste and skill level. The first recipe is a traditional tandoori chicken thighs recipe that uses a yogurt marinade and is cooked in a tandoor oven. The second recipe is a simplified version of the traditional recipe that uses a pre-made tandoori marinade and is cooked in a regular oven. The third recipe is a healthier version of tandoori chicken thighs that uses a yogurt and olive oil marinade and is cooked on a grill.

No matter which recipe you choose, you are sure to enjoy this delicious and easy-to-make dish.

Let's cook with our recipes!

TANDOORI CHICKEN THIGHS

Tandoori Chicken Thighs image

I spent time in India and love reminders of this vibrant culture, so this tandoori chicken makes me happy. Served with warmed naan bread and a cool tomato and cucumber salad, it's a whole meal. -Claire Elston, Spokane, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 cup reduced-fat plain yogurt
1 tablespoon minced fresh gingerroot
1 teaspoon ground cumin
1 garlic clove, minced
3/4 teaspoon kosher salt
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
4 boneless skinless chicken thighs (about 1 pound)

Steps:

In a small bowl, mix the first eight ingredients until blended. Add chicken to marinade; turn to coat. Let stand 10 minutes., Place chicken on greased grill rack. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 333mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

TANDOORI CHICKEN THIGHS WW (MARINADE , OAMC)

Tandoori Chicken Thighs Ww (Marinade , OAMC) image

Posted here for safe-keeping. I keep losing my WW cookbook! I either make this as listed or I use the ingredients (minus the chicken) as a marinade for chicken, lamb, or pork. Double, triple, or quadruple the recipe for OAMC.

Provided by Ciocia DD

Categories Chicken

Time 33m

Yield 4 thighs, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup nonfat yogurt, plain
1 tablespoon paprika
1 tablespoon ginger, freshly peeled and minced
1 garlic clove, minced
1 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon saffron thread (or 1/4 tsp ground tumeric)
16 ounces chicken thighs (4 ct.)
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground

Steps:

Combine the yogurt, paprika, ginger, garlic, curry powder, cinnamon, and saffron in a zip-top plastic bag. Zip closed and squish with your hands to mix the ingredients inside the bag. Open and add chicken.
Refrigerate. turning the back occasionally, at least 8 hours or overnight. This is the point where I put this in the freezer.
Preheat oven to 450 degrees. Place a rack inside a roasting pan. Spray the rack with non-stick spray. Remove the chicken from the marinade and discard marinade. Transfer chicken to the pan rack and sprinkle with salt and pepper.
Roast chicken until cooked through, 22 - 25 minutes.
According to WW book: 1 thigh has 169 calories, 9 g fat, 2 g sat fat, 0 g trans fat, 75 mg cholesterol, 364 mg sodium, 1 g carbs, 0 g fiber, 12 g protein, 21 mg of calcium. Each thigh is 4 pts.

TANDOORI CHICKEN THIGHS II

Tandoori Chicken Thighs II image

Another one from the doctor's waiting room magazines (Not sure which one though!) Simple and tasty! Note that the marinating time is not included in the timing.

Provided by Ayame

Categories Chicken Thigh & Leg

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

250 g plain yogurt
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 1/2 teaspoons cumin powder
1 1/2 teaspoons cayenne pepper
1/2 teaspoon salt
1/4 teaspoon turmeric
12 chicken thighs

Steps:

Mix all ingredients except for chicken till the mix is uniformly yellow.
Add chicken and coat well.
Cover and refrigerate between 4 hours to overnight.
Heat oven to 425 F and place rack on top 1/3 of the oven.
Line a baking pan with foil and place chicken on one layer, adding a thick coating of the marinade on top of each piece.
Bake for 35 min.
Check for doneness.
Enjoy.

GRILLED CHICKEN THIGHS TANDOORI

Grilled Chicken Thighs Tandoori image

Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.

Provided by DIANA F

Categories World Cuisine Recipes Asian Indian

Time 8h55m

Yield 8

Number Of Ingredients 12

Ingredients

2 (6 ounce) containers plain yogurt
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon ground cloves
2 tablespoons freshly grated ginger
3 cloves garlic, minced
4 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
16 chicken thighs
olive oil spray

Steps:

In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
Preheat an outdoor grill for direct medium heat.
Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 5.4 g, Cholesterol 119.6 mg, Fat 20.5 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 617.9 mg, Sugar 3.1 g

Tips for Making Tandoori Chicken Thighs:

Use a quality yogurt: The yogurt you use will have a big impact on the flavor of your chicken. Choose a plain, full-fat yogurt that is as fresh as possible.
Marinate the chicken for at least 12 hours: The longer you marinate the chicken, the more flavorful it will be. If you are short on time, you can marinate the chicken for as little as 30 minutes, but the flavor will not be as developed.
Use a hot oven: Tandoori chicken is traditionally cooked in a tandoor oven, which is a very hot oven. If you don't have a tandoor oven, you can use your regular oven, but you will need to preheat it to a high temperature.
Cook the chicken until it is cooked through: The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. You can check the internal temperature of the chicken with a meat thermometer.
Serve the chicken with a variety of dipping sauces: Tandoori chicken is traditionally served with a variety of dipping sauces, such as raita, chutney, or mint sauce. You can also serve the chicken with rice, naan, or salad.

Conclusion:

Tandoori chicken thighs are a delicious and easy-to-make dish that is perfect for any occasion. The chicken is marinated in a flavorful yogurt-based marinade and then grilled or roasted until cooked through. The result is a juicy, tender, and flavorful chicken that is sure to please everyone at your table.