Best Tandoori Chicken Thighs Recipes

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TANDOORI CHICKEN THIGHS



Tandoori Chicken Thighs image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 cup 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)

Steps:

  • In a small bowl, mix the first eight ingredients until blended. Add chicken to marinade; turn to coat. Let stand 10 minutes., Place chicken on greased grill rack. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.

Nutrition Facts : Calories 193 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 333mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

GRILLED CHICKEN THIGHS TANDOORI



Grilled Chicken Thighs Tandoori image

Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.

Provided by DIANA F

Categories     World Cuisine Recipes     Asian     Indian

Time 8h55m

Yield 8

Number Of Ingredients 12

2 (6 ounce) containers plain yogurt
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon ground cloves
2 tablespoons freshly grated ginger
3 cloves garlic, minced
4 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
16 chicken thighs
olive oil spray

Steps:

  • In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  • Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  • Preheat an outdoor grill for direct medium heat.
  • Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
  • Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 5.4 g, Cholesterol 119.6 mg, Fat 20.5 g, Fiber 1.1 g, Protein 34.2 g, SaturatedFat 5.9 g, Sodium 617.9 mg, Sugar 3.1 g

TANDOORI CHICKEN THIGHS WW (MARINADE , OAMC)



Tandoori Chicken Thighs Ww (Marinade , OAMC) image

Posted here for safe-keeping. I keep losing my WW cookbook! I either make this as listed or I use the ingredients (minus the chicken) as a marinade for chicken, lamb, or pork. Double, triple, or quadruple the recipe for OAMC.

Provided by Ciocia DD

Categories     Chicken

Time 33m

Yield 4 thighs, 4 serving(s)

Number Of Ingredients 10

1/2 cup nonfat yogurt, plain
1 tablespoon paprika
1 tablespoon ginger, freshly peeled and minced
1 garlic clove, minced
1 teaspoon curry powder
1/4 teaspoon cinnamon
1/4 teaspoon saffron thread (or 1/4 tsp ground tumeric)
16 ounces chicken thighs (4 ct.)
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground

Steps:

  • Combine the yogurt, paprika, ginger, garlic, curry powder, cinnamon, and saffron in a zip-top plastic bag. Zip closed and squish with your hands to mix the ingredients inside the bag. Open and add chicken.
  • Refrigerate. turning the back occasionally, at least 8 hours or overnight. This is the point where I put this in the freezer.
  • Preheat oven to 450 degrees. Place a rack inside a roasting pan. Spray the rack with non-stick spray. Remove the chicken from the marinade and discard marinade. Transfer chicken to the pan rack and sprinkle with salt and pepper.
  • Roast chicken until cooked through, 22 - 25 minutes.
  • According to WW book: 1 thigh has 169 calories, 9 g fat, 2 g sat fat, 0 g trans fat, 75 mg cholesterol, 364 mg sodium, 1 g carbs, 0 g fiber, 12 g protein, 21 mg of calcium. Each thigh is 4 pts.

TANDOORI CHICKEN THIGHS II



Tandoori Chicken Thighs II image

Another one from the doctor's waiting room magazines (Not sure which one though!) Simple and tasty! Note that the marinating time is not included in the timing.

Provided by Ayame

Categories     Chicken Thigh & Leg

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 9

250 g plain yogurt
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 1/2 teaspoons cumin powder
1 1/2 teaspoons cayenne pepper
1/2 teaspoon salt
1/4 teaspoon turmeric
12 chicken thighs

Steps:

  • Mix all ingredients except for chicken till the mix is uniformly yellow.
  • Add chicken and coat well.
  • Cover and refrigerate between 4 hours to overnight.
  • Heat oven to 425 F and place rack on top 1/3 of the oven.
  • Line a baking pan with foil and place chicken on one layer, adding a thick coating of the marinade on top of each piece.
  • Bake for 35 min.
  • Check for doneness.
  • Enjoy.

TANDOORI BBQ CHICKEN THIGHS



Tandoori BBQ Chicken Thighs image

One hot Tennessee evening Min's neighbor, Raj Kumar, handed R. B. a green coconut and a cleaver and said, "Chop the top off that thing. Let's have a drink." We love Raj. Dinner at his kitchen table is part spiritual recharge, part therapy, part comedy hour. Even better, Raj knows how to cook. After one question too many from us, he took us to Apna Bazaar, Nashville's Costco of Indian provisions. Soon every dish we made required two kinds of cardamom pods, a chunk of cinnamon bark, cumin and coriander seeds, mango pickles, and a chutney or two on the side. Raj kindly indulged us in our enthusiasm and, in time, our spicing acquired some much-needed subtlety. As Raj advised, one should wonder about flavor, not be hit over the head with it. Tandoori BBQ Chicken Thighs use bone-in, skinless dark meat typical of Indian cuisine and our balanced dry rub approach, accented with either a simple curry powder or garam masala, both readily available spices. Add cayenne pepper for more bite. When time allows, we adhere to the tandoori tradition of soaking the chicken in plain yogurt before seasoning the meat. In 900°F tandoori ovens, the yogurt ensures moist chicken, and it's just as worthwhile at home. We often substitute buttermilk for the yogurt because it's cheaper and coats the meat instantly.

Yield makes 6 to 8 servings

Number Of Ingredients 5

4 pounds skinless chicken thighs (about 8 thighs)
2 cups buttermilk (optional)
2 to 3 tablespoons Cheater Indian Rub (page 46)
2 large onions, cut into rings
2 lemons, cut into wedges

Steps:

  • RINSE the chicken thighs and trim of excess fat. If marinating, combine the chicken and buttermilk in a large bowl or sealable plastic bag. Cover or seal and refrigerate for 1 to 8 hours.
  • HEAT the oven to 450°F.
  • PLACE the chicken on a large rimmed baking sheet and sprinkle all sides with the dry rub. Bake for 30 minutes.
  • TOSS the onion rings over the chicken and bake for an additional 5 to 10 minutes, until the onions are slightly soft and the internal temperature of the chicken is 170°F. Serve with the lemon.

QUICK TANDOORI CHICKEN THIGHS



QUICK TANDOORI CHICKEN THIGHS image

Categories     Chicken

Yield 4 servings

Number Of Ingredients 11

1 cup plain low-fat yogurt
2 Tbs. fresh lemon juice
1 Tbs. minced fresh ginger
2 tsp. minced garlic
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. garam masala
Kosher salt and freshly ground black pepper
8 skin-on, bone-in chicken thighs
Vegetable oil for the grill

Steps:

  • In a large bowl, whisk the yogurt, lemon juice, ginger, garlic, turmeric, coriander, cumin, garam masala, 1/2 tsp. salt, and several grinds of black pepper. Add the chicken thighs to the marinade and turn to coat them thoroughly. Cover and refrigerate while you heat the grill. Prepare a medium gas or charcoal grill fire. If you are using a charcoal grill, spread the hot coals across two-thirds of the bottom grate and leave the remaining portion clear. If you are using gas, turn one of the burners to low to create a cooler zone. Scrub the grill grate with a wire brush and then use a paper towel to wipe it with oil. Remove the chicken thighs from the marinade and wipe off the excess (don't worry if some remains). Put the chicken, skin side down, directly over the hot part of the grill and grill, covered, until the skin is browned, 3 to 4 minutes (don't leave the grill at this point because flare-ups may occur; if they do, move the chicken away from the flame). Flip the chicken and grill until well browned on the second side, 3 to 4 minutes. Move the thighs to the cooler part of the grill and continue to grill, covered, until their internal temperature registers 165°F on an instant-read thermometer, 10 to 15 minutes more.

TANDOORI CHICKEN THIGHS WITH PICKLED-VEGETABLE RICE



Tandoori Chicken Thighs with Pickled-Vegetable Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 24

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon fenugreek seeds
1 tablespoon yellow mustard seeds
1 teaspoon black peppercorns
2 cardamom pods
1 cinnamon stick
1 long dried red chile, de-stemmed
1 1/2 to 2 tablespoons ground turmeric
1 tablespoon paprika
2 cups Greek-style yogurt
One 1-inch piece ginger root, peeled and grated
3 cloves garlic, grated
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 1- to 2-inch pieces
Pickled Vegetable Rice, for serving, recipe follows
1 cup basmati rice
1 curry leaf
1 1/2 to 2 cups chicken stock
2 cardamom pods
Salt and pepper
1/2 cup giardiniera pickled vegetables, chopped, plus 1 tablespoon pickling liquid

Steps:

  • Place a medium skillet over medium-low heat and add the coriander, cumin, fennel, fenugreek, mustard, peppercorns, cardamom and cinnamon. Toast, shaking the pan, until fragrant, 2 to 4 minutes. Set aside and let cool slightly. Place in a spice grinder along with the dried chile and pulse to a powder-like consistency, then transfer to a bowl and add the turmeric and paprika. Transfer a few tablespoons to a large mixing bowl and save the rest of the spice mixture for another use.
  • To the mixing bowl, add the yogurt, ginger, garlic, olive oil and some salt and pepper and stir to combine. Sprinkle the chicken with salt and pepper, add it to the yogurt mixture and let marinate, refrigerated, for at least 20 minutes and up to 2 hours.
  • Preheat a grill pan over medium-high heat. Remove the chicken from the yogurt and thread it onto skewers. Place on the grill pan and let cook, turning once, until cooked through, 10 to 12 minutes.
  • Place the Pickled Vegetable Rice in 4 small bowls. Serve with the chicken.
  • Place a small to medium saucepan over medium-high heat. Add the rice, curry leaf, chicken stock and cardamom pods and sprinkle with salt and pepper to taste. Bring to a simmer, then cover and reduce the heat to low. Let cook according to the package instructions, 16 to 18 minutes. Remove from the heat and remove the curry leaf and cardamom pods from the pot, then fluff the rice with a fork and set aside to keep warm. Stir in the pickled vegetables and their pickling liquid.

TANDOORI CHICKEN THIGHS



Tandoori Chicken Thighs image

Provided by Sandra Lee

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 6

8 chicken thighs
1 1/2 cups plain yogurt
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoon minced ginger
1 teaspoon crushed garlic

Steps:

  • Rinse and pat dry chicken thighs.
  • In a large bowl, combine the remaining ingredients and stir until smooth. Add thighs and make sure they are coated. Cover with plastic wrap and refrigerate at least 2 to 3 hours, preferably overnight.
  • Set up grill for indirect cooking over medium-high heat. Oil grate when ready to start cooking. Remove chicken from refrigerator and let sit at room temperature for 30 minutes.
  • Cook 40 to 45 minutes or until internal temperature reaches 180 degrees F. Check for doneness by cutting into thigh to make sure there is no redness near bone.
  • NOTE INDOOR GRILLING: Prepare chicken as directed. Preheat oven to 425 degrees F. Roast in preheated oven on foil lined baking sheet for 30 minutes or until internal temperature reaches 180 degrees F.

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