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Tandoori chicken roasted in yoghurt marinade, served with fresh herbs
Char-grilled tandoori chicken thighs marinated in yoghurt and aromatic spices.

Tandoori chicken thighs

Author: Flavelo
Recipes Main Courses

The magic of Tandoori chicken lies in the chemistry of marination and the power of heat. The lactic acid and enzymes in yoghurt gently break down the meat fibres, making it incredibly tender, whilst the spices dissolve in the fat and penetrate deep into the tissues. Roasting at high heat creates that smoky, charred crust under which the meat remains succulent.

🕒 Prep Time 20 mins
🍳 Cook Time 35 mins
⌛ Total Time 4 hrs 55 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Sharp knife for scoring
  • Large mixing bowl for marinade
  • Baking tray or grill rack
  • Brush for basting

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash the chicken legs, pat dry. Make 2-3 deep cuts in the meaty parts down to the bone with a sharp knife.

Tip: The cuts (scoring) increase surface area so the marinade reaches deeper, and heat penetrates the thick meat faster.
2 ✓

Prepare the marinade: mix the yoghurt, grated garlic, ginger, lemon juice, oil and all the spices.

Tip: The aromas of the spices truly release into the fat content of the yoghurt and the oil.
3 ✓

Toss the chicken legs in the marinade. Ensure plenty gets into the cuts. Cover and refrigerate for at least 4 hours (but best overnight).

Tip: During marination, the acids 'precook' (denature) the proteins, making it tender.
4 ✓

Preheat the oven to 200°C (Fan). Place the meat on a baking tray lined with baking paper or a rack.

Tip: The high heat mimics the heat of a clay oven (tandoor), which quickly sears a crust onto the meat.
5 ✓

Roast for 35-40 minutes. Turn halfway through and baste with the remaining marinade.

Tip: It is ready when the edges start to blacken slightly (this is the 'char', the distinctive grilled taste) and the meat pulls away from the bone.

Recipe FAQ

Why didn't the chicken turn red?
Restaurants use food colouring. With natural spices (paprika, turmeric) you get more of an orange-reddish colour, which is completely normal.
Can I fry it in a pan?
Yes, but in the oven or on a grill the heat surrounds it, which gives a more authentic result.

Ingredients

  • 4 whole Chicken legs (thigh and drumstick, with or without skin)
  • 200 ml Natural yoghurt (thick, Greek style)
  • 3 cloves Garlic
  • 1 walnut-sized Fresh ginger (grated)
  • 1 tsp Turmeric
  • 2 tsp Paprika (sweet)
  • 1 tsp Garam masala
  • 0.5 tsp Chilli powder (to taste)
  • 2 tbsp Lemon juice
  • 1.5 tsp Salt
  • 2 tbsp Oil