Ingredients

  • Serves 4 people
  • 175 mL plain greek yogurt (fat-free is fine)

  • 2 garlic cloves (minced)

  • 6 g finely grated fresh ginger

  • 1 lime (zest and juice of lime)

  • 2 tsp garam masala

  • 2 tsp paprika

  • 2 tsp chili powder

  • 0.9 g cayenne powder (optional)

  • 0.9 g salt

  • 0.9 g pepper

  • 900 g boneless skinless chicken thighs

  • 4 bowls cooked rice (for serving)

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Recipe Courtesy of
Anna Olson

Tandoori Baked Chicken Thighs

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Indian spices and yogurt make a simple and quick marinade for chicken, making this a weeknight supper entrée, whether the marinade is prepared a day ahead or the day you wish to serve it.
  • Easy
  • 10 min
  • 25 min
  • 15 min
  • 2 steps
  • 12 Ingredients
  • Easy
  • 2 steps
  • 12 Ingredients
  • 10 min
  • 25 min
  • 15 min

Instructions

  1. Marinate the chicken

    • Stir together the yogurt, garlic, ginger, lime zest & juice, garam masala, paprika, chili powder, cayenne (if using) and salt & pepper in a large dish.
    • Add the chicken thighs and toss well to coat completely. 
    • Cover with cling wrap and chill in the refrigerator for at least 30 minutes, or up to 24 hours.


  2. Cook the chicken

    • Preheat the oven to 200°C (400 °F).
    • Use foil to line a baking tray.
    • Arrange the coated chicken thighs on a foil lined baking tray and bake for about 25 minutes, until fully cooked. 


Plate and Serve!

Place your chicken on a serving plate and serve over rice. Make coconut cashew rice pudding here.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 175 mL plain greek yogurt (fat-free is fine)

    • 2 garlic cloves (minced)

    • 6 g finely grated fresh ginger

    • 1 lime (zest and juice of lime)

    • 2 tsp garam masala

    • 2 tsp paprika

    • 2 tsp chili powder

    • 0.9 g cayenne powder (optional)

    • 0.9 g salt

    • 0.9 g pepper

    • 900 g boneless skinless chicken thighs

    • 4 bowls cooked rice (for serving)

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