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Flavorful Tandoori Chicken Thighs Recipe Easy Homemade Yogurt Marinade

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This recipe features juicy, tender chicken thighs marinated in a flavorful yogurt blend with spices, perfect for roasting or grilling at home. It’s approachable, forgiving, and delivers a smoky, tangy, and spicy flavor punch.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 1 cup plain full-fat Greek yogurt
  • 4 cloves garlic, finely minced
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ teaspoon turmeric powder
  • 1½ teaspoons salt
  • 2 tablespoons vegetable oil
  • Optional: fresh cilantro for garnish

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together 1 cup plain Greek yogurt, 4 minced garlic cloves, 2 tablespoons grated fresh ginger, and 2 tablespoons freshly squeezed lemon juice. Add 2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, ½ teaspoon turmeric powder, and 1½ teaspoons salt. Mix well until smooth and fragrant (approx. 5 minutes).
  2. Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels to help the marinade stick better and promote crispiness during cooking.
  3. Add the chicken thighs to the bowl and coat each piece thoroughly with the yogurt marinade, including under the skin for extra flavor. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
  4. Preheat your oven to 425°F (220°C) if roasting, or prepare your grill for medium-high heat. If roasting, place a wire rack on a rimmed baking sheet to catch drippings and help the chicken cook evenly.
  5. Remove the chicken from the marinade, letting excess drip off, and arrange the thighs skin-side up on the rack or grill grates. Brush lightly with 2 tablespoons vegetable oil to help crisp the skin and prevent sticking.
  6. Roast in the oven for 25-30 minutes, or grill for about 20 minutes per side, turning once halfway through. Use a meat thermometer to check for an internal temperature of 165°F (74°C). Watch closely near the end to avoid burning the marinade.
  7. Let the chicken rest for 5 minutes before serving. Garnish with chopped fresh cilantro if desired.

Notes

Marinate chicken at least 6 hours or overnight for best flavor. Pat chicken dry before marinating and before cooking to ensure crispy skin. Watch the chicken near the end of cooking to avoid burning the marinade; tent with foil if needed. Use bone-in, skin-on thighs for juiciness and flavor. For a milder version, reduce or omit cayenne pepper. Dairy-free yogurt can be used but will alter flavor slightly. Rest chicken 5 minutes after cooking to keep it juicy.

Nutrition

Keywords: tandoori chicken, chicken thighs, yogurt marinade, Indian recipe, grilled chicken, oven roasted chicken, easy tandoori, smoky chicken, spicy chicken

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