My family’s favorite Tandoori chicken thighs are marinated in Greek yogurt, olive oil, and a medley of bold garam masala spices! This chicken tandoori is oven-baked to tender and juicy perfection in just 30 minutes, so it’s perfect for weeknights. With all that flavor and such easy steps, this has quickly become my favorite Indian chicken recipe!
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Oven-Baked Tandoori Chicken
I love tandoori-style chicken, but of course all I have at home is my regular old oven. That’s not a problem with this recipe! You can still get similar results with the right oven temp and cook time. These marinated and baked tandoori chicken thighs taste like the real deal, and they’re super easy to make.
I use bone-in, skin-on thighs for the most flavor and a beautiful crispness with every bite. I adjusted my tandoori chicken marinade just a little bit for this recipe, but I still mix Greek yogurt with a range of spices, including garam masala, turmeric, coriander, and a couple of others.
Garam masala chicken thighs are one of my favorite Indian dishes to make because they’re easy as can be. After marinating the thighs, I just toss them in the oven and let them cook for half an hour. Oh, and the best part? Even my little picky eaters love this dish. That’s a huge win for me!
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Broil for Crispy Skin
I love crispy skin on my tandoori chicken thighs, so I always broil them for a minute or two after baking. It gives them that signature tandoor-fired look and extra-crispy texture that makes this dish so irresistible.
Tandoori Chicken Thighs
These baked tandoori chicken thighs are bursting with Indian flavors. Marinated in yogurt and seasoned with garam masala spices, theses thighs come out of the oven wonderfully tender and juicy!
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Serves 4 people
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In a small bowl, stir together yogurt, olive oil, and all of the spices.
¼ cup full-fat plain Greek yogurt, 2 tablespoons olive oil, 1½ teaspoons kosher salt, 1 teaspoon garam masala, 2 teaspoons ground paprika, ½ teaspoon ground turmeric, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon garlic powder, ¼- ½ teaspoon chili flakes
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Rub the yogurt marinade over the chicken thighs and place them in a bowl. Cover and leave to marinate for a minimum of 2 hours, or up to overnight.
1½ pounds bone-in, skin-on chicken thighs
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Once well-marinated, preheat oven to 425°F. Spread the marinated chicken thighs skin side up in an 8×8-inch parchment- or foil-lined pan.
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Bake in the preheated oven for 30-35 minutes, or until the juices run clear and the internal temperature of the chicken is 165°F.
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If you would like to crisp up your chicken even further, turn on the broiler and broil the chicken for 1-2 minutes, or until it has reached desired crispiness.
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Let the chicken rest for 10 minutes before enjoying sprinkled with cilantro and fresh lime juice.
chopped fresh cilantro, lime wedges
- Chicken thighs can marinate in the spiced yogurt for up to 24 hours. I recommend throwing them in the fridge to marinate in the morning, so they’re ready to cook when you get home.
- Like it spicy? Me too! Sprinkle in some extra chili flakes to add more heat. Or, if you’re making this dish for more sensitive palates, cut back on the chili flakes or omit them entirely.
- Let the chicken thighs rest for at least 10 minutes before serving to allow the juices to redistribute. When you cut the chicken too early, you end up drying it out.
Storage: Store tandoori chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Facts
Tandoori Chicken Thighs
Amount Per Serving
Calories 395
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 142mg47%
Sodium 992mg43%
Potassium 358mg10%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 25g50%
Vitamin A 646IU13%
Vitamin C 0.2mg0%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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How to Make Tandoori Chicken Thighs in the Oven Step by Step
Prep: Gather up the list of ingredients for tandoori chicken. Chop the cilantro and cut the lime into wedges, if using.
Make the Yogurt Marinade: In a small bowl, stir together ¼ cup of full-fat plain Greek yogurt, 2 tablespoons of olive oil, 1½ teaspoons of kosher salt, 1 teaspoon of garam masala, 2 teaspoons of ground paprika, ½ teaspoon of ground turmeric, ½ teaspoon of ground cumin, ½ teaspoon of ground coriander, ½ teaspoon of garlic powder, and ¼- ½ teaspoon of chili flakes
Marinate the Chicken: Place 1½ pounds of bone-in, skin-on chicken thighs in the yogurt marinade, and rub to coat. Cover the bowl and marinate in the refrigerator for a minimum of 2 hours, or up to overnight (8 hours is preferable, in my opinion).
Prep to Cook: When ready to cook, preheat the oven to 425°F. Spread the marinated chicken thighs skin side up in a prepared baking dish, and let them come to room temperature while the oven warms up.
Bake the Chicken Thighs: Roast chicken at 425°F for 30-35 minutes, or until fully cooked through. For crispier skin, broil at the end of cook time for another 1-2 minutes.
Serve: Let the tandoori chicken thighs rest for 10 minutes before slicing and serving. Serve with rice and fresh naan!
How to Store, Freeze, and Reheat
Store leftover tandoori-style chicken thighs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let the thighs defrost in the fridge prior to reheating in the oven at 350°F for 20-25 minutes. When reheating, I recommend covering the chicken thighs with foil so the skin doesn’t burn. I also love these garam masala thighs cold, shredded on top of a salad.