Recipe By DIANA F
Published Jun 5th
Prep 10m Cook 45m Additional 8h Ready In 8h 55m
Servings 8 servings Calories 349.2

Moist, luscious, and delicious. Just the right blend of spices make this chicken dish one of my most-requested. Great hot or cold. If using thighs with skin, you can put over direct medium heat for the last few minutes to crisp skin.

Recipe Ingredients

  • 2 (6 ounce) containers plain yogurt
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon ground cloves
  • 2 tablespoons freshly grated ginger
  • 3 cloves garlic, minced
  • 4 teaspoons paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 16 chicken thighs
  • olive oil spray

Cooking Directions

  1. 1 In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
  2. 2 Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
  3. 3 Preheat an outdoor grill for direct medium heat.
  4. 4 Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
  5. 5 Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.

Nutrition Facts

  • Calories 349.2
  • Carbohydrate 5.4 g
  • Cholesterol 119.6 mg
  • Fat 20.5 g
  • Fiber 1.1 g
  • Protein 34.2 g
  • Saturated Fat 5.9 g
  • Sodium 617.9 mg
  • Sugar 3.1 g


  1. I took another reviewer's suggestion and left the marinade on and baked the chicken in the oven at 400F for 25 minutes. It came out juicy and tasty, but was much wetter than the chicken tandoori I've ordered at restaurants. I will definately make this again. Use bone in/skin on thighs & add spices to - Read more ...
  2. If you LOVE Tandoori chicken, you'll only sort of like this recipe as the marinade does not have nearly enough spice to flavor the chicken. If I made this recipe again, I'd double the garlic, drop the cinnamon and cloves and use 2 T Garam Masala instead, and add 2T of lime juice.
  3. This chicken was really wonderful; the smell alone makes it worth cooking. I cooked mine in the oven on a cake rack set over a cookie sheet, 20 minutes each side at 350. I tried making it again by putting the chicken in a dish and baking but it didn't turn out as well. If - Read more ...
  4. Wow this was a great recipe - Incredibly flavorful and fragrant! I served the chicken with jasmine rice (sprinkled with fresh cilantro) and garlic naan purchased from Trader Joe's. This recipe's a keepah!:)
  5. I have been pleasantly surprised at how good this recipe has been. I use boneless, skinless thighs and bake for 25-30 min. at 350 degrees in the oven, uncovered. Perfectly moist and juicy. Don't bake any longer or thighs will get dry. (I'm baffled at all these posts that say they bake for 1 hour) - Read more ...
  6. Having been to India and living in Malaysia which has a very large Indian population I know good Tandoori. This is an excellent recipe considering you are not using a Tandoor oven. We made it for the 4th of July with fragrant rice. MMMMM
  7. We have made this chicken twice in the last week. Each time we have made 1/2 of the recipe. The first time it did not turn out very well (dry not too tasty) but I blame us: learning to use indirect heat on the gas grill only using a sprinkle of salt in the marinate - Read more ...
  8. The aroma of this dish cooking makes your mouth water! I used boneless/skinless thighs, as my other half can't stand bone-in anything. I also used fat free yogurt and sea salt rather than kosher. For melt-in-your-mouth chicken, make sure you marinate it overnight. I cooked it to perfection on a broiler pan for 40 minutes - Read more ...
  9. Excellent! Spicy moist and juicy. I had to try this recipe out before I sprang it on guests so I broiled it in the oven - about 20 minutes each side. Yum! Today I will be doing the Father's Day grilling thing and expect it will be as good or better. Thank you. This will - Read more ...

Add review

We use cookies and similar methods to recognize visitors and remember their preferences. We also use them to measure ad campaign effectiveness, target ads and analyze site traffic. Learn more