Tandoori Chicken Thighs

Tandoori Chicken RS CC

Tandoori Chicken Thighs.

  • Servings: 4-6
  • Difficulty: Easy
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I absolutely adore Indian curries and Indian food in general. This has to be the easiest of dishes to make and I just love the smell of this dish baking in the oven, it’s absolutely delicious. Tips with this dish is to ensure that you choose the best Tandoori past possible. Also, if you have children note the chilli heat rating of the paste. If it’s too high kids may not enjoy it as much as you. I always make twice as much as I need as the left over meat can be sliced the next day and frozen for use in salads, quiches and omlettes. 

Credit: foodfactsforhealthyeating.com


  • 1 cup Greek yoghurt
  • 3 tbsp Tandoori Curry Paste
  • 1kg whole skinless chicken thighs
  • Cauliflower rice & finely chopped fresh coriander to serve

Tandoori Chicken Ing RS CC


  1. Mix the Greek yoghurt and Tandoori paste together till smooth. Coat each thigh fillet back and front with the marinade and layer in a bowl. Wrap with clingfilm and marinade for 4 hours or overnight.
  2. Preheat oven to 170c. Place a layer of baking paper on a baking tray and place the thighs in a single layer across the paper leaving plenty of space between the pieces. Use 2 trays if you need as the chicken will loose moisture as it cooks and you don’t want the pieces sitting in too much water. 
  3. Bake for 40 minutes or until the internal temperature at the thickest point of the fillets is over 75c. Keep a watch on the fillets and ensure they do not burn.
  4. Serve with cauliflower rice or regular rice for those who would like the carbs. Sprinkle with chopped coriander and serve hot.  


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