Angry BIRD
- 5m Prep Time
- 40m Cook Time
- 4h Ready In
Simple tandoori chicken thighs marinated in yogurt and spices, then roasted until golden and tender. The yogurt and lemon tenderize the meat while spices like cumin, coriander, and paprika provide rich flavor.
Ingredients
- 8 skin-on, bone-in chicken thighs
- 1 1/10 lbs plain yogurt
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder
- 1 large green chilli deseeded and finely sliced
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 2 tbsp paprika
- 1/2 tsp ground cloves
- 5 fresh root ginger peeled and grated
- 3 garlic cloves minced
- 1/2 tsp salt
- 0.5 lemon juiced
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 404 mg
- Iron: 6.66 mg
- Magnesium: 129 mg
- Phosphorus: 912 mg
- Potassium: 1620 mg
- Zinc: 7.3 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 8 skin-on, bone-in chicken thighs
- 1 1/10 lbs plain yogurt
- 1/2 tsp ground turmeric
- 1/2 tsp chilli powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 2 tbsp paprika
- 1/2 tsp ground cloves
- 1/2 tsp salt
Prepare
- 1 large green chilli, deseeded and finely sliced
- 5 fresh root ginger, peeled and grated
- Mince 3 garlic cloves
- Juice 0.5 lemon
Let's Cook
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Step 1.
In a large mixing bowl, combine 500g plain yogurt, ½ tsp ground turmeric, ½ tsp chilli powder, 1 deseeded and finely sliced large green chilli, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground cinnamon, 2 tbsp paprika, ½ tsp ground cloves, 5cm grated fresh ginger, 3 minced garlic cloves, ½ tsp salt, and the juice of ½ lemon. Mix well until fully combined.
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Step 2.
Add 8 skin-on, bone-in chicken thighs to the bowl and turn to coat evenly with the marinade. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate and tenderize the meat.
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Step 3.
Preheat the oven to 220°C/430°F/gas 7. Remove the chicken thighs from the marinade, wiping off any excess marinade, and arrange them in a single layer in a roasting pan.
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Step 4.
Roast the chicken thighs for 35–40 minutes, until golden, cooked through (juices run clear when pierced), and tender. Remove from the oven and serve immediately.