Baked Tandoori Chicken Thighs

Ingredients

• 2 pounds Chicken Thighs (bone-in, skin-on)
• 1.5 cups Buttermilk (full‑fat, for marinating)
• 1 tablespoon Tandoori Masala (store‑bought; adjust to taste)
• 0.5 tablespoon Light Brown Sugar (optional for slight sweetness)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garam Masala
• 1 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
• 1 teaspoon Salt
• 1 teaspoon Sweet Paprika (for color; can substitute Kashmiri red chili powder)
• 1 large Onion (sliced)
• 1 tablespoon Ginger Garlic Paste (or freshly grated ginger (2 inches) and 8‑9 cloves garlic, minced)
• 2 tablespoons Butter (melted; divided for cooking and basting)
• 1 teaspoon Oil (just a kiss for the pot base)
• 1 tablespoon Cornstarch (mixed with 2 tbsp water to form slurry)
• 2 tablespoons Water (for cornstarch slurry)
• 3 sprigs Fresh Thyme (optional garnish)
• 1 handful Fresh Parsley or Coriander Leaves (chopped, for final garnish)
• 3 pieces Whole Chilies (frozen) (thawed; optional for final basting)

Instructions

1. Marinate the Chicken

   Place the chicken thighs in a bowl, pour over the buttermilk (or yogurt‑water mixture), stir to coat, cover, and refrigerate for at least 3 hours, up to 12 hours.

   Time: PT3H

2. Prepare the Spice Rub

   In a separate bowl combine tandoori masala, light brown sugar, black pepper, garam masala, ground cumin, ground coriander, crushed kasuri methi, salt, and sweet paprika. Mix well.

   Time: PT5M

3. Prep Aromatics

   Slice the onion, and either use ready‑made ginger‑garlic paste or grate 2 inches of ginger and mince 8‑9 garlic cloves.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 400°F (200°C). If using a convection fan, set to 375°F (190°C).

   Time: PT10M

   Temperature: 400°F

5. Oil the Pot and Layer Onions

   Add a thin layer of oil to the base of the cast‑iron pot, then spread the sliced onions evenly.

   Time: PT2M

6. Coat Chicken and Assemble

   Remove chicken from the fridge, pat dry, discard excess marinade. Toss the thighs with the spice rub, ginger‑garlic paste, and 1 tablespoon melted butter until fully coated. Place the coated chicken on top of the onions in the pot.

   Time: PT10M

7. First Bake

   Place the pot in the preheated oven and bake for 30 minutes.

   Time: PT30M

   Temperature: 400°F

8. First Basting

   Melt the remaining 1 tablespoon butter with 1 teaspoon sweet paprika, brush the mixture over the chicken, and return to the oven for another 20 minutes.

   Time: PT20M

   Temperature: 400°F

9. Final Basting and Finish

   After 10 more minutes (total 60 minutes baking), baste again with the paprika butter, scatter a few whole chilies and fresh thyme sprigs, then bake the final 10 minutes.

   Time: PT10M

   Temperature: 400°F

10. Prepare Cornstarch Slurry

    Mix 1 tablespoon cornstarch with 2 tablespoons water until smooth.

    Time: PT2M

11. Thicken the Gravy

    Remove the pot from the oven, place it on high heat on the stove, stir in the cornstarch slurry, and cook for about 1 minute until the gravy thickens.

    Time: PT5M

12. Check Doneness

    Insert a meat thermometer into the thickest part of a thigh; it should read 180°F (82°C).

    Time: PT2M

13. Garnish and Serve

    Sprinkle chopped fresh parsley or coriander over the chicken, serve hot with naan, rice, or mashed potatoes.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

25g

Carbohydrates

5g

Fat

25g

Fiber

1g