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This is a zesty version of the classic Indian dish that can be satisfying on the summer BBQ or enticing in the oven on a chilly winter day!

10 thighs
Prep time:
15 minutes (plus one hour for marinade time)
Cook time:
40 minutes
Photo of Baked or Grilled Tandoori Chicken


  • Measuring cups and spoons
  • Medium sized bowl
  • Knife
  • Mixing spoon
  • Grater
  • Shallow baking sheet (if baking)
  • BBQ/Grill (if grilling)
  • Meat thermometer
  • Tongs


  • 1 tsp (5 mL) salt
  • ¼ tsp (0.5 mL) cayenne pepper
  • 1 ½ tsp (7.5 mL) coriander powder
  • 2 tsp (10 mL) chili powder
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) dry mustard
  • 1 Tbsp (15 mL) fresh ginger, grated (or 1 tsp ginger powder)
  • 1 tsp (5 mL) turmeric powder
  • 1 tsp (5 mL) tamarind paste
  • 1 ½ (7.5 mL) tsp cumin
  • 1 tsp (5 mL) paprika
  • ½ cup (125 mL) yogurt
  • 2 Tbsp (30 mL) vinegar or lime/lemon juice (we used rice vinegar because that's what we had in the pantry)
  • 10 chicken thighs, boneless and skinless

BBQ grilled or baked, this South East Asian dish is sure to please! Try serving with this Fresh Confetti Quinoa Salad or finish your meal with this easy, no-cook Mango Kulfi (Indian ice cream)


  1. Mix together all ingredients except the chicken in a medium sized bowl.
  2. Lightly score the chicken pieces with ½ inch thick cuts.
  3. Turn to coat the chicken evenly with the marinade.
  4. Cover and refrigerate chicken mixture for one hour.
  5. Preheat oven to 350°F or turn on the grill to medium-high.
  6. If baking, place marinated chicken on a shallow baking sheet and cook for approximately 40 minutes or until chicken juices run clear and a meat thermometer reads 165°F.
  7. If grilling, place directly on the grill, then cover and cook on one side, approximately 5-7 minutes. Using tongs, flip the chicken and continue to cook for another 5-7 minutes. Keep flipping until the chicken is cooked through and a meat thermometer reads 165°F.
  8. Enjoy!

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