Tandoori Chicken Thighs Recipe
Tandoori Chicken Thighs Recipe photo by Taste of Home
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Tandoori Chicken Thighs Recipe

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I spent time in India and love reminders of this vibrant culture, so this tandoori chicken makes me happy. Served with warmed naan bread and a cool tomato and cucumber salad, it's a whole meal. —Claire Elston, Spokane, Washington
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 boneless skinless chicken thighs (about 1 pound)

Nutritional Facts

1 chicken thigh: 193 calories, 9g fat (3g saturated fat), 78mg cholesterol, 333mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.


  1. In a small bowl, mix the first eight ingredients until blended. Add chicken to marinade; turn to coat. Let stand 10 minutes.
  2. Place chicken on greased grill rack. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°. Yield: 4 servings.
Originally published as Tandoori Chicken Thighs in Simple & Delicious June/July 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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chris_giles18 User ID: 2108383 239914
Reviewed Dec. 21, 2015

"I used breasts, but still thought this was pretty good."

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