Pan-Seared Tandoori Chicken Thighs with Yogurt Marinade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 30 minutes, pairs bone-in chicken thighs, skin removed, plain yogurt, ginger-garlic paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 15 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off.
  4. 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.
  5. 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.

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