Tandoori Chicken

Tandoori Chicken

5 Reviews
From: EatingWell Magazine January/February 1999

A highly seasoned yogurt marinade tenderizes these chicken thighs. Baking them at an extremely high temperature simulates a tandoori clay oven, creating a deliciously caramelized surface.

Ingredients 4 servings

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  • 1 cup nonfat plain yogurt
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon chopped fresh cilantro
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground pepper
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 4 bone-in chicken thighs, (about 1 1/2 pounds), skinned and trimmed of fat


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  1. Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight.
  2. Preheat oven to 500 °F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack.
  3. Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot.
  • Make Ahead Tip: Chicken can marinate, covered, in the refrigerator overnight.

Nutrition information

  • Per serving: 236 calories; 10 g fat(3 g sat); 1 g fiber; 8 g carbohydrates; 28 g protein; 19 mcg folate; 87 mg cholesterol; 6 g sugars; 0 g added sugars; 214 IU vitamin A; 5 mg vitamin C; 145 mg calcium; 2 mg iron; 412 mg sodium; 381 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate 4 lean meat

Reviews 5

April 20, 2013
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By: EatingWell User
Great Flavor Suggest 30-40 minutes cooking time as ours were not cooked all the way through in 30. Other than that, we WILL be having this again! The flavors had great reviews from everyone, even my picky 6 yr old!
June 12, 2012
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By: EatingWell User
Not the Tandoori we're used to. I originally prepared the marinade as directed, but upon tasting it before I added the chicken, I found it bland. So I went back and added more if everything. While my family liked the chicken overall, the consensus was that it in no way resembled Tandoori chicken and that it still tasted rather lackluster. Maybe it was because I used boneless and skinless chicken, but I doubt skin juice and bone marrow would suddenly turn it Tandoori. Pros: Easy to prepare, I had all the ingredients on hand. Cons: Tastes nothing like Tandoori chicken.
May 12, 2010
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By: ndjohnson73
After marinating for 48 hours, the results were delicious!
May 01, 2010
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By: EatingWell User
I really wanted to like this recipe. Sadly, it was just OK. It could be that the chicken only marinated 2 hours. Next time, I will marinate overnight and see the results.
November 13, 2009
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By: cms14344
We used skinless boneless chicken thighs for this recipe and it was spectacular. We love the spices in the marinade so I was expecting it to be good and it was. I marinated it for about 5 hours. Will make many times again.

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