Tandoori Chicken Thighs

Tandoori Chicken Thighs
  • Prep Time: 10
  • Total Time: 45
  • Servings: 4

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About this Recipe

Chicken marinated in rich and flavourful tandoori sauce and grilled to perfection.


1 Package (6 pieces) Mina™ Chicken Thighs
1 tbsp (15-30 mL) Red chilli powder
1.5 tbsp (20 mL) Cumin powder
1.5 tbsp (20 mL) Ground coriander
2 tsp (10 mL) Chat masala
2 tbsp (30 mL) Tandoori masala
2 tbsp (30 mL) Tandoori masala
1 tsp (5 mL) Lime juice
1 tsp (5 mL) Sugar
.5 cup (125 mL) Yogurt
1 tsp (5 mL) Salt
.25 cup (60 mL) Fenugreek leaves


SCORE chicken with a sharp knife.

COMBINE remaining ingredients and marinade chicken in mixture for 4 hours or overnight.

PREHEAT oven to 375°F (190°C).

ARRANGE chicken on a parchment lined baking sheet and roast for 30-45 minutes or until fully cooked and the internal temperature reaches 185F (85°C).


Can be cooked on the BBQ over medium-high heat for 30-40 minutes or until the internal temperature reaches 185°F (85°C).

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