Oven Chicken Tandoori

Oven Chicken Tandoori

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6-8 chicken thighs, skin on or off
1 red onion, chopped
Juice of 1 lemon
1 tbsp paprika
1 cup Greek yogurt
1 inch ginger, minced
3 garlic cloves, chopped
1/2 tsp garam masala
1/2  tsp cumin
1/4 tsp Indian chili powder
1/4 tsp turmeric
1 tbsp melted ghee


Make four slashes parallel to the bone on the chicken thighs.  Mix the thighs, onion, juice and paprika together until the meat is well coated.  Set aside for a few minutes.

Mix together the yogurt, ginger, garlic and spices, then pour over the chicken and mix well. Refrigerate over night.

Fire up the oven to 425 F.  Cover the roasting pan with aluminum foil and spray with Pam. Place the thighs on top of the foil, skin side down, then roast for 20 minutes, turn and roast for another 15 minutes.  Brush the skin with the ghee and broil for about 5 minutes.