Tandoori chicken thighs

    15 hours 25 min

    Moist, luscious and delicious. Just the right blend of spices make this tandoori chicken 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.

    320 people made this

    Serves: 8 

    • 350g natural yoghurt
    • 2 teaspoons sea salt
    • 1 teaspoon black pepper
    • 1/2 teaspoon ground cloves
    • 2 tablespoons freshly grated root 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

    Prep:25min  ›  Cook:20min  ›  Extra time:14hr40min  ›  Ready in:15hr25min 

    1. In a medium bowl, stir together yoghurt, salt, pepper, cloves and ginger. Mix in garlic, paprika, cumin, cinnamon and coriander. Set aside.
    2. 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 an outdoor BBQ for direct medium heat. Oil the cooking grate with olive oil.
    4. Remove chicken from bag, and discard marinade. With kitchen roll, wipe off excess marinade.
    5. Place chicken on the BBQ, 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 82 degrees C.

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    Reviews in English (246)


    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 US | 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 US | Canada)


    The aroma of this dish cooking makes your mouth water! I used boneless/skinless thighs, as my other half can't stand bone-in anything. I also used fat free yogurt and sea salt rather than kosher. For melt-in-your-mouth chicken, make sure you marinate it overnight. I cooked it to perfection on a broiler pan for 40 minutes in a 350 degree oven - outstanding!  -  20 Jun 2005  (Review from Allrecipes US | Canada)