Tandoori chicken


  1. 2 pounds chicken thighs, no skin and deboned if desired 8 thighs
  2. 3 tablespoons greek yogurt
  3. 1 teaspoon Salt
  4. 1 teaspoon garlic powder
  5. 1 teaspoon onion powder
  6. 1 teaspoon ground ginger
  7. 1 teaspoon paprika (Smoked is best)
  8. 1 teaspoon turmeric
  9. 1 tablespoon Garam Masala
  10. 1/2 tsp cayenne pepper


  • Cut very shallow little lines into the skinless chicken thighs and add them to a gallon sized zipper bag or a bowl.
  • Mix all of the dry ingredients in a bowl, then add yogurt to make a paste.
  • Add mixture to the zipper bag or bowl. I like using a zipper bag because I can massage the spices deep into the chicken this way.
  • Let marinade in the refrigerator for at LEAST 8 hours, 24 hours is best. You can do this before bed one night and pop it in the oven after work the next night.
  • Remove the majority of the marinade before cooking the chicken.
  • Preheat the oven to 400 degrees and cook on a sheet pan for 35-40 minutes. Or until it is 165F and has a dark finish. 

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