Try this recipe for chicken tandoori, then also check out our chicken tikka, turmeric chicken and tandoori prawns.


  • 8 whole chicken thighs
  • 150ml natural yogurt
  • 2 tbsp madras or other curry paste
  • 2 tsp ground turmeric
  • 1 tsp mild chilli powder
  • ½ lemon, juiced
  • naan, roti or chapatis warmed, to serve


  • 4 tomatoes, diced
  • ½ cucumber, diced
  • ¼ red onion, diced
  • a squeeze of juice lemon


  • 100ml natural yogurt
  • 2 tsp mint sauce


  • STEP 1

    Remove the skins from the thighs (for a chef’s treat, flatten the skins, put on a baking tray and cook for 30 minutes in a 200C/ fan 180C/gas 6 oven for super-crispy chicken shards). Use a sharp knife to cut 3-4 deep slashes in the thighs down to the bone.

  • STEP 2

    Put the yogurt, curry paste, spices and lemon juice in a bowl and season well. Add the thighs and toss to coat. Leave to marinate for at least 30 minutes (even better if you can leave a bit longer).

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Arrange the thighs on a large baking sheet and put in the oven for 40-50 minutes or until cooked through and charring at the edges.

  • STEP 4

    While the chicken is cooking, mix the salad ingredients with a good pinch of salt and toss. Mix the yogurt and mint sauce, and season. Serve the chicken with the salad, sauce and warm bread, if you like.

*This recipe is gluten free according to industry standards

Head here for more chicken thigh ideas

23 Best Chicken Thigh Recipes


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating