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Tandoori Chicken Thighs

I spent time in India and love reminders of this vibrant culture, so this tandoori chicken makes me happy. Served with warmed naan bread and a cool tomato and cucumber salad, it's a whole meal. —Claire Elston, Spokane, Washington
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 cup reduced-fat plain yogurt
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon ground cumin
  • 1 garlic clove, minced
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 4 boneless skinless chicken thighs (about 1 pound)


  • In a small bowl, mix the first eight ingredients until blended. Add chicken to marinade; turn to coat. Let stand 10 minutes.
  • Place chicken on greased grill rack. Grill, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 170°.
Nutrition Facts
1 chicken thigh: 193 calories, 9g fat (3g saturated fat), 78mg cholesterol, 333mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

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