A yogurt marinade coats these chicken thighs with Tandoori Masala, garlic, and ginger before a hot oven gives them browned edges. Lemon and cilantro keep the finish bright. This home-oven version takes its inspiration from tandoori chicken and fits easily into a family dinner.
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From the Flour & Herbs kitchen
Oven-Roasted Tandoori-Style Chicken Thighs
Total includes 30 minutes marinating + 5 minutes resting. By Flour & Herbs.
Directions
- Mix the marinade. In a large bowl, stir together the yogurt, Tandoori Masala, lemon juice, oil, garlic, and ginger. Check the seasoning label before adding the optional salt.
- Marinate the chicken. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours. Do not leave the chicken to marinate at room temperature.
- Prepare the oven. Heat the oven to 425°F (220°C), conventional. Line a rimmed metal baking tray with foil and lightly oil it. Unfold the thighs and arrange them in one layer with space between them, letting excess marinade drip back into the bowl. Discard the remaining raw marinade.
- Roast until cooked. Roast for 25–30 minutes, checking from 20 minutes if the thighs are small. The thickest part of each thigh must reach at least 165°F (74°C) on a food thermometer. Continue cooking as needed; time varies with thickness.
- Rest and serve. Rest the chicken for 5 minutes. Scatter with cilantro and serve with lemon wedges. Spoon over the cooked tray juices if desired. Rice, flatbread, and a cucumber salad make good accompaniments.
Estimated nutrition: 350 calories per serving (one quarter of the recipe). Includes the listed sauce or marinade; excludes suggested accompaniments. Actual values vary with brands, portions, and marinade left behind.
Before you start
Use a large bowl, rimmed baking tray and food thermometer. Allow at least 30 minutes for the refrigerated marinade in addition to active prep and cooking.
Cooking tips
Unfold the boneless thighs and leave space around them on the tray. Thick pools of yogurt can catch before the chicken cooks; let excess marinade drip off and discard used marinade.
Serving ideas and variations
Serve with rice, flatbread and cucumber salad. A spoonful of plain yogurt balances the spice. These accompaniments are separate from the recipe's nutrition estimate.
Storage and reheating
Refrigerate cooked chicken in a shallow covered container within 2 hours and use within 3 days. Reheat with a splash of water in a covered dish to help retain moisture. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).
More ways to use Tandoori Masala
Try the same blend with roasted cauliflower or potatoes, adjusting the amount to taste.
Keep cooking: Honey-Herb Butter Dinner Rolls.