Tandoori Baked Chicken Thighs
Tandoori Baked Chicken Thighs
Get this quick and easy Indian-style recipe from Kitchen Treats with Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
Ingredients
  • 175 millilitres (¾ cup) plain Greek yogurt (fat-free is fine)
  • 2 Garlic cloves, minced
  • 6 grams (1 tablespoonp) finely grated fresh Ginger
  • Zest and juice of 1 Lime
  • 10 millilitres (2 teaspoons) Garam masala
  • 10 millilitres (2 teaspoons) Paprika
  • 10 millilitres (2 teaspoons) Chilli powder
  • Cayenne powder (optional)
  • Salt & pepper
  • 900 grams (2 lbs) boneless skinless Chicken thighs
  • Cooked rice, for serving
Method
  1. Stir together the yogurt, garlic, ginger, lime zest & juice, garam masala, paprika, chilli powder, cayenne (if using) and salt & pepper in a large dish. Add the chicken thighs and toss well to coat completely. Cover and chill for at least 30 minutes, or up to 24 hours
  2. Preheat the oven to 200°C (400°F)
  3. Arrange the coated chicken thighs on a foil lined baking tray and bake for about 25 minutes, until fully cooked. Serve over rice

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