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    You are in: Home / Recipes / Tandoori Chicken Thighs II Recipe
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    Tandoori Chicken Thighs II

    Tandoori Chicken Thighs II. Photo by I'mPat

    1/2 Photos of Tandoori Chicken Thighs II

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Ayame's Note:

    Another one from the doctor's waiting room magazines (Not sure which one though!) Simple and tasty! Note that the marinating time is not included in the timing.

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    Units: US | Metric


    1. 1
      Mix all ingredients except for chicken till the mix is uniformly yellow.
    2. 2
      Add chicken and coat well.
    3. 3
      Cover and refrigerate between 4 hours to overnight.
    4. 4
      Heat oven to 425 F and place rack on top 1/3 of the oven.
    5. 5
      Line a baking pan with foil and place chicken on one layer, adding a thick coating of the marinade on top of each piece.
    6. 6
      Bake for 35 min.
    7. 7
      Check for doneness.
    8. 8

    Ratings & Reviews:

    • on April 03, 2011


      Wow, it smells soooo *amazing* in here! Not only that, but this chicken *tastes* amazing - like lick your plate clean amazing! :) I did make a few alterations/additions to the marinade, using plain Greek yogurt, cutting the cayenne WAY back to a heaping 1/4 tsp (plenty hot for me, and I like hot!), and adding another 1/4 tsp turmeric, 1 tsp coriander, 1/4 tsp black pepper, 1/4 tsp cinnamon and 1/4 tsp ground ginger (I just couldn't help myself, sorry! The resulting marinade was delish just by itself though!) I had 2 lbs boneless, skinless thighs (8 thighs) and I thought the amount of marinade was perfect for that amount of meat. I marinated the chicken in a ziploc bag for about 4 1/2 hours, then just cut the bag open to remove the meat (quick and easy cleanup!). Baked at 400F for 30 minutes and it was perfectly done. I will be making this one again (with my additions) FOR SURE! Thank you for sharing!

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    • on August 28, 2013


      Best tandoori chicken I have ever had, I used a greek yoghurt and made for 2 serves using 200 grams of yoghurt but otherwise followed recipe and even the DM who is not into spicy loved her large skinless boneless thigh, though was struggling to finish it as the spicy taste got to [does not hit you immediately but grows on you as you eat] (I made up 7 thighs for 3 of us), I baked at 175C fan forced for 25 minutes which gave lovely moist chicken thighs with lots of flavour thank you Ayame, made or Name that Ingredient tag game.

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    Nutritional Facts for Tandoori Chicken Thighs II

    Serving Size: 1 (355 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 894.3
    Calories from Fat 585
    Total Fat 65.0 g
    Saturated Fat 18.4 g
    Cholesterol 326.6 mg
    Sodium 714.0 mg
    Total Carbohydrate 5.6 g
    Dietary Fiber 0.4 g
    Sugars 4.1 g
    Protein 68.2 g

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