Tandoori-Spiced Roasted Chicken Thighs

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 vibrant blend of yogurt and tandoori spices, then roasted to a tender finish with a smoky edge. This Indian-inspired summer cookout recipe, ready in about 50 minutes, pairs bone-in chicken thighs, plain yogurt, lemon juice 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: 35 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1 cup plain yogurt
2 tbsp lemon juice
4 garlic cloves, minced
1 tbsp ginger paste
2 tbsp tandoori masala spice blend
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
2 tbsp fresh cilantro, chopped

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Instructions

Step 1: In a large bowl, combine 1 cup plain yogurt, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp ginger paste, 2 tbsp tandoori masala, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1/2 tsp black pepper; mix thoroughly to create a smooth marinade.
Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat each piece evenly; cover and refrigerate for at least 4 hours or overnight for best flavor infusion.
Step 3: Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly brush with 2 tbsp vegetable oil to prevent sticking.
Step 4: Arrange the marinated chicken thighs skin-side up on the prepared baking sheet, then roast in the oven for 30-35 minutes until the skin is charred at the edges and internal temperature reaches 165°F (74°C).
Step 5: Remove from oven and let rest for 5 minutes before garnishing with 2 tbsp chopped fresh cilantro; serve warm with rice or naan.