Pan-Seared Tandoori Chicken Thighs with Yogurt Marinade
Juicy chicken thighs marinated in a spiced yogurt blend and pan-seared for a smoky tandoori flavor without the need for a grill. This indian-inspired chicken ready in about 30 minutes blends plain yogurt, ginger-garlic paste, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces (about 2 lbs) bone-in chicken thighs, skin removed
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp paprika
- 1/2 tsp ground turmeric
- 1 tsp red chili powder
- 1 1/2 tsp salt
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- 2 tbsp fresh cilantro leaves, chopped
Instructions
- Step 1: In a large bowl, whisk together 1 cup plain yogurt, 1 tbsp ginger-garlic paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tbsp paprika, 1/2 tsp ground turmeric, 1 tsp red chili powder, 1 1/2 tsp salt, and 2 tbsp lemon juice until well combined.
- Step 2: Add 6 bone-in chicken thighs (skin removed) to the marinade and coat thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off.
- Step 4: Place chicken thighs skin side down in the hot skillet and cook for 6-7 minutes until edges are charred and crisp. Flip and cook another 6-7 minutes on the other side until cooked through and internal temperature reaches 165°F.
- Step 5: Remove from heat and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh cilantro leaves and serve with naan bread or a fresh salad.
Frequently asked questions
How long does Pan-Seared Tandoori Chicken Thighs with Yogurt Marinade take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Tandoori Chicken Thighs with Yogurt Marinade?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Tandoori Chicken Thighs with Yogurt Marinade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Tandoori Chicken Thighs with Yogurt Marinade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Tandoori Chicken Thighs with Yogurt Marinade?
Indian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
