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Tandoori Chicken Thighs

Tandoori Chicken Thighs

  • Serves 4
  • Prep time 15 minutes
  • Marinating 15 minutes
  • Cook time 18 minutes

Nutrition facts

Per serving: Calories 184, Protein 25 g, Fat 7 g, Carbohydrates 3 g, Fibre 2 g, Iron 1 mg, Calcium 98 mg, Sodium 141 mg
This chicken marinated in yogourt and a blend of spices is one of the most popular Indian dishes!


  • Yogourt grec nature
    125 ml (½ cup) plain Greek yogurt (2%)
  • Garam masala
    15 ml (1 tbsp) Garam masala
  • Jus de citron
    15 ml (1 tbsp) lemon juice
  • Hauts de cuisses de poulet
    450 g (1 lb) chicken thighs, boneless
  • gingembre haché
    15 ml (1 tbsp) ginger, minced

Also needed

  • 15 ml (1 tbsp) garlic, minced
  • 60 ml (¼ cup) chicken stock


  • 60 ml (¼ cup) cilantro leaves


  1. In a bowl, mix the yogurt, Garam masala, lemon juice, ginger, garlic and chicken stock.
  2. Add the chicken thighs and stir to fully coat the chicken with the marinade. Cover and let marinate in a cool place for 15 minutes to 8 hours.
  3. When you are ready to cook, preheat the oven to 205°C (400°F).
  4. Transfer the thighs and the marinade into a baking dish. Bake for 18 to 20 minutes, until the chicken is no longer pink in the centre.
  5. Garnish with cilantro before serving, if desired.

Side dish idea

Tandoori Chicken Thighs Ribbons Carrot Salad
Ribbons Carrot Salad

Use a mandoline or julienne peeler to cut in ribbons 2 to 3 carrots. In a salad bowl, whisk together 30 ml (2 tbsp) sunflower oil with 15 ml (1 tbsp) cider vinegar, 5 ml (1 tsp) honey and 2.5 ml (½ tsp) curry. Add ½ red onion, chopped, 125 ml (½ cup) red grapes, cut in half, 60 ml (¼ cup) toasted slivered almonds, 30 ml (2 tbsp) chopped parsley and the shredded carrots. Stir.


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