Grilled Tandoori Chicken Thighs
Juicy chicken thighs are coated in a creamy yogurt-based tandoori marinade.Lemon juice adds brightness while helping balance the richness of the yogurt.Ginger and garlic provide a deeply aromatic foundation.A blend of Indian spices gives the chicken its distinctive tandoori flavor.The chicken is grilled over medium-high heat until beautifully charred and tender.Serve with mint chutney, onions, lemon, naan, or basmati rice.
Ingredients
For the Chicken
- 1 kg boneless or bone-in chicken thighs
- 1 cup thick plain yogurt
- 2 tablespoons lemon juice
- 1½ tablespoons ginger-garlic paste
- 1½ tablespoons Kashmiri red chili powder
- ½ teaspoon hot chili powder, optional
- 1½ teaspoons ground cumin
- 1½ teaspoons ground corianderb
- 1 teaspoon kasuri methi, crushed
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
For Basting
- 1 tablespoon melted butter or ghee
- 1 tablespoon oil
- ½ teaspoon Kashmiri chili powder
For Serving
- Lemon wedges
- Sliced red onions
- Fresh coriander
- Mint-coriander chutney
- Chaat masala, optional
Instructions
Prepare the Chicken
- Pat the chicken thighs thoroughly dry using paper towels. If using bone-in thighs, make 2–3 deep cuts through the thickest parts of each piece.These cuts allow the marinade to penetrate more deeply and help the chicken cook evenly.
Prepare the Marinade
- In a large bowl, combine thick yogurt, lemon juice, ginger-garlic paste, oil, Kashmiri chili powder, optional hot chili powder, turmeric, cumin, coriander, garam masala, smoked paprika, kasuri methi, black pepper, salt, and gram flour.Mix until you have a thick, smooth marinade.
Marinate the Chicken
- Add the chicken thighs to the bowl and massage the marinade thoroughly into every piece, making sure it gets into the cuts.Cover and refrigerate for at least 4 hours. For the best flavor, marinate for 6–8 hours.
Preheat the Grill
- Preheat your grill to medium-high heat, approximately 400–450°F (200–230°C).Clean and lightly oil the grill grates to reduce sticking.
Check for Doneness
- Use an instant-read thermometer to check the thickest part of the chicken. Chicken should reach an internal temperature of 165°F (74°C).
Rest and Serve
- Transfer the grilled chicken to a serving platter and let it rest for about 5 minutes.Sprinkle with fresh coriander and chaat masala, if desired. Serve with lemon wedges, sliced onions, and mint chutney.
Notes
- Thick yogurt creates a marinade that adheres well to the chicken.
- Chicken thighs are ideal because they remain juicy during high-heat cooking.
- Kashmiri chili powder gives vibrant color without excessive heat.
- Making cuts in thick chicken pieces helps the marinade penetrate.
- Longer marination develops deeper flavor.
- Keep the grill clean and lightly oiled to minimize sticking.
- Watch the chicken carefully because yogurt marinade can brown quickly.
- Always check the internal temperature before serving.