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Dec 16, 2008 04:35 PM

Tandoori chicken thighs

Anyone have or know a good site on a recipe to share?

Much appreciated.

The basic thing I've learned is to marinate in yogurt, cumin, coriander, turmeric, garlic, chili powder or cayenne, bay leaf, lemon juice.

Then brown in a pan and bake to finish.

Sound about right? Missing ingredients?

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  1. That looks like a good combination. I would definitely add ginger and garam masala. Those came to mind, and popped up when I did a quick search for tandoori chicken, so you might add those. Make your own garam masala if you can -- much better flavor. Just toast the spices and then grind.

    You might try this rice if you're looking for a snazzy side. I just served it alongside a chicken curry -- delicious and fragrant.

    Nigella's Pilaf for a Curry Banquet:

    1. Not my recipe: garam masala 1/2 cup:
      2 tablespoons cumin seeds
      2 tablespoons coriander seeds
      2 tablespoons cardamom seeds
      2 tablespoons black peppercorns
      1 (3-inch) stick cinnamon, broken up
      1 teaspoon whole cloves
      1 teaspoon grated nutmeg
      1/2 teaspoon saffron (optional)

      I have everything but the cloves and saffron (saffron too costly at the moment), should be ok. Thanks for me forgetting the ginger!

      1. There's a good article in this months (Jan.) Cooks Illustrated on Tandoori Chicken. Not only do they give you the marinade but recommended cooking method: bake on low heat and finish by broiling. I tried to find it on their website but you have to sign up, which I did not want to do.

        1. You could by a box of Shan brand Chicken Tikka spice mix, add your fresh ingredients to the yoghurt along with a couple of tablespoons of the Shan Masala, marinate over night, then broil or bake. I wouldn't recommend browning in a pan. I have never heard of anyone doing that actually. Broiling would be best, but baking on high heat works well, too. Do you mean just the bone-in thigh, or the whole leg plus thigh bone-in? If it is the whole leg plus thigh, you could cover with foil for about 20 minutes during the baking to avoid burning (since they take longer), then remove the foil to get a slightly browned tandoori effect. If they are just thighs, no leg, uncovered for about 45 -50 minutes on very highest heat will do perfectly. I have used the Shan masala for this recipe many times, and I highly recommend it.

          1 Reply
          1. re: luckyfatima

            We grew up using Patak's tikka paste. The bright red hue and brightly spiced flavor will always be the taste of tikka and summers to me. As for cooking, I would go with luckyfatima's advice. Broil or bake on high heat. I prefer not to use foil for bone-in pieces as they seem to braise in their own juices more than bake as in a tandoor.

          2. I have a recipe for Chicken Tikka on my website. The Marinade I use is:

            1 container (180 g. / 6 oz.) plain natural yoghurt*
            4 cloves garlic
            4 bird chillies (prik ki nu)
            1 tsp. chilli powder
            1 tsp. coriander powder
            1 tsp cumin powder
            1 tsp garlic powder
            1 tsp paprika
            ½ tsp ginger powder
            ½ tsp. dried mango powder (amchur or amchoor)
            ½ tsp. dried mint powder
            1 heaped teaspoon Garam Masala (see recipe)
            1 teaspoon cumin seeds (roasted)
            1 tbsp. tomato paste.
            3 tbsp. coriander leaves
            2 tablespoons vegetable oil
            2 teaspoons lemon juice
            1 teaspoon salt

            Put everything in a blender and pulse.

            It tastes great and I normally use large drumsticks. I'm going to have to change this though because for more than a month the drumsticks here have been tiny (compared to the usual), so bone-in chicken legs will be my plan B.

            No browning, straight under the broiler.



            2 Replies