Tandoori Chicken Thighs

    8 hours 55 minutes

    A lovely way to serve chicken thighs. The yoghurt marinade really tenderises the chicken. One of my most requested.

    289 people made this

    Serves: 8 

    • 2 (185g) containers plain yoghurt
    • 2 teaspoons sea salt
    • 1 teaspoon black pepper
    • 1/2 teaspoon ground cloves
    • 2 tablespoons freshly grated ginger
    • 3 cloves garlic, crushed
    • 4 teaspoons paprika
    • 2 teaspoons ground cumin
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground coriander
    • 16 chicken thighs
    • olive oil spray

    Preparation:10min  ›  Cook:45min  ›  Extra time:8hours marinating  ›  Ready in:8hours55min 

    1. In a medium bowl, stir together yoghurt, salt, pepper, cloves, ginger, garlic, paprika, cumin, cinnamon and coriander. Set aside.
    2. Rinse chicken under cold water and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yoghurt 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.
    3. Preheat barbecue for direct medium heat.
    4. Remove chicken from bag and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
    5. Place chicken on the barbecue 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 80 degrees C.

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    Reviews in English (246)


    Very disappointing. I thought this would give me a real Indian sauce, but since the yoghurt marinade is scraped away, I was just left with regular (rather dry) chicken. As I had guests coming, I ended up nipping up to the shops to get a bought Tandoori sauce and slopping it on at the last minute. Cheaper to have done that in the first place.  -  06 Oct 2009


    This chicken was really wonderful; the smell alone makes it worth cooking. I cooked mine in the oven on a cake rack set over a cookie sheet, 20 minutes each side at 350. I tried making it again by putting the chicken in a dish and baking but it didn't turn out as well. If you aren't going to grill it I highly recommend using the cake rack/cookie sheet method. UPDATE 6/29/07: I cooked the chicken on the grill for the first time the other night and it was so amazing I upgraded this to 5 stars. I will still make it in the oven in the winter, but this chicken is amazing when made on the grill.  -  13 Mar 2007  (Review from Allrecipes USA and Canada)


    I have been pleasantly surprised at how good this recipe has been. I use boneless, skinless thighs and bake for 25-30 min. at 350 degrees in the oven, uncovered. Perfectly moist and juicy. Don't bake any longer or thighs will get dry. (I'm baffled at all these posts that say they bake for 1 hour) The first time I made these to a T, and it was fantastic, but the long complicated barbecuing was a little tedious. And since then, I've just baked it in the oven - the last 5 minutes I put on broil to brown a little bit. And don't wipe the marinade off completely. It makes a nice thin sauce when it's cooked that's awesome over rice. Tip - you can also substitute vanilla yogurt for the plain by adding 2-3 tablespoons lemon juice. Tastes just as good. Try this recipe - very aromatic and delicious.  -  09 Feb 2007  (Review from Allrecipes USA and Canada)