Tandoori Chicken Thighs with Creamy Chutney Sauce by @raziyyz

1h8

6 servings

🍗

1.8 kg

Chicken thighs

🫒

10 ml

Olive oil

🥣

360 g

Greek yogurt

🍅

60 g

Tomato paste

🍋

1 lemon + 0.5

Lemon

🧄

1 tbsp

Garlic

🫚

1 tbsp + 15 g

Ginger

🧂

12 g + 0.5 tsp

Salt

🌶️

5 g

Paprika

🫙

4 g

Cumin

🍛

4 g

Garam masala

🫙

3 g

Turmeric

🌶️

3 g

Chili powder

⚫

2 g + 0.5 tsp

Black pepper

🧄

9 g

Garlic cloves

🌿

15 g

Cilantro

🌿

10 g

Mint leaves

🌶️

10 g

Green chili

  1. Place
    • Chicken thighs

    Remove the skin from the chicken thighs if desired, then place the chicken thighs in a mixing bowl.

  2. Add
    • Chicken thighs
    • Olive oil
    • Greek yogurt

    Add olive oil, Greek yogurt, tomato paste, juice from 1 lemon, minced garlic, and minced ginger to the chicken.

  3. Add
    • Salt

    Add salt, paprika, ground cumin, garam masala, ground turmeric, chili powder, and black pepper.

  4. Mix
    • Chicken thighs

    Mix until every chicken thigh is fully coated in the marinade, then cover the bowl.

  5. Marinate
    • Chicken thighs

    Marinate the chicken in the refrigerator for at least 30 minutes.

  6. Add
    • Fat-free Greek yogurt
    • Garlic cloves
    • Fresh ginger

    Add fat-free Greek yogurt, garlic cloves, fresh ginger, lemon juice, cilantro, mint leaves, green chili, salt, and black pepper to a blender.

  7. Blend

    Blend the sauce until smooth and creamy, then set it aside.

  8. Preheat
    • Chicken thighs

    For oven cooking, preheat the oven to 450°F (230°C) and arrange the marinated chicken thighs on a baking tray.

  9. Bake
    • Chicken thighs

    Bake for 25 to 30 minutes, flipping the chicken thighs halfway through cooking.

  10. Arrange
    • Chicken thighs

    Alternatively, arrange the marinated chicken thighs in an air fryer basket at 400°F (205°C).

  11. Air-fry
    • Chicken thighs

    Air fry for 15 to 17 minutes, flipping the chicken thighs halfway through cooking.

  12. Serve
    • Chicken thighs
    • Fat-free Greek yogurt

    Serve 1 cooked chicken thigh with a portion of creamy chutney sauce.

Tandoori Chicken Thighs with Creamy Chutney Sauce by @raziyyz

1h8

6 servings

🍗

1.8 kg

Chicken thighs

🫒

10 ml

Olive oil

🥣

360 g

Greek yogurt

🍅

60 g

Tomato paste

🍋

1 lemon + 0.5

Lemon

🧄

1 tbsp

Garlic

🫚

1 tbsp + 15 g

Ginger

🧂

12 g + 0.5 tsp

Salt

🌶️

5 g

Paprika

🫙

4 g

Cumin

🍛

4 g

Garam masala

🫙

3 g

Turmeric

🌶️

3 g

Chili powder

⚫

2 g + 0.5 tsp

Black pepper

🧄

9 g

Garlic cloves

🌿

15 g

Cilantro

🌿

10 g

Mint leaves

🌶️

10 g

Green chili

Preparation Steps

  1. Step 1/12

    Remove the skin from the chicken thighs if desired, then place the chicken thighs in a mixing bowl.

    🍗Chicken thighs
    🔪Knife
    🪵Cutting board
    🥣Mixing bowl

  2. Step 2/12

    Add olive oil, Greek yogurt, tomato paste, juice from 1 lemon, minced garlic, and minced ginger to the chicken.

    🍗Chicken thighs
    🫒Olive oil
    🥣Greek yogurt
    🍅Tomato paste
    🍋Lemon
    🧄Garlic
    🫚Ginger
    🥣Mixing bowl
    🥄Measuring spoons
    🥄Measuring cup

  3. Step 3/12

    Add salt, paprika, ground cumin, garam masala, ground turmeric, chili powder, and black pepper.

    🧂Salt
    🌶️Paprika
    🫙Ground cumin
    🍛Garam masala
    🫙Ground turmeric
    🌶️Chili powder
    ⚫Black pepper
    🥣Mixing bowl
    🥄Measuring spoons

  4. Step 4/12

    Mix until every chicken thigh is fully coated in the marinade, then cover the bowl.

    🍗Chicken thighs
    🥣Mixing bowl

  5. Step 5/12

    Marinate the chicken in the refrigerator for at least 30 minutes.

    🍗Chicken thighs
    🥣Mixing bowl

  6. Step 6/12

    Add fat-free Greek yogurt, garlic cloves, fresh ginger, lemon juice, cilantro, mint leaves, green chili, salt, and black pepper to a blender.

    🥣Fat-free Greek yogurt
    🧄Garlic cloves
    🫚Fresh ginger
    🍋Lemon
    🌿Cilantro
    🌿Mint leaves
    🌶️Green chili
    🧂Salt
    ⚫Black pepper
    🔪Knife
    🪵Cutting board
    🥄Measuring cup
    🥄Measuring spoons

  7. Step 7/12

    Blend the sauce until smooth and creamy, then set it aside.

  8. Step 8/12

    For oven cooking, preheat the oven to 450°F (230°C) and arrange the marinated chicken thighs on a baking tray.

    🍗Chicken thighs
    🍳Baking tray
    🥢Tongs

  9. Step 9/12

    Bake for 25 to 30 minutes, flipping the chicken thighs halfway through cooking.

    🍗Chicken thighs
    🍳Baking tray
    🥢Tongs

  10. Step 10/12

    Alternatively, arrange the marinated chicken thighs in an air fryer basket at 400°F (205°C).

    🍗Chicken thighs
    🥢Tongs

  11. Step 11/12

    Air fry for 15 to 17 minutes, flipping the chicken thighs halfway through cooking.

    🍗Chicken thighs
    🥢Tongs

  12. Step 12/12

    Serve 1 cooked chicken thigh with a portion of creamy chutney sauce.

    🍗Chicken thighs
    🥣Fat-free Greek yogurt

Composition

Ingredients

Types

Meat, Fats and Oils, Dairy, Condiments, Fruit, Vegetables, Herbs and Spices, Herbs

Ingredients

Chicken thighs, Olive oil, Greek yogurt, Tomato paste, Lemon, Garlic, Ginger, Salt, Paprika, Cumin, Garam masala, Turmeric, Chili powder, Black pepper, Garlic cloves, Cilantro, Mint leaves, Green chili

Notes

Chicken thighs (bone-in, remove skin for less calories), Greek yogurt (for the marinade), Lemon (squeezed, for the marinade, for the chutney sauce), Garlic (for the marinade, minced), Ginger (for the marinade, minced, 1 inch piece, for the chutney sauce), Salt (for the marinade, for the chutney sauce, salt and pepper), Black pepper (for the marinade, for the chutney sauce, salt and pepper), Garlic cloves (for the chutney sauce), Green chili (or jalapeno, amount not given, mentioned only in the voice-over)

Allergens

Milk

Dietetics

Dietary regimen

High protein, Low carbohydrate, Meal prep

Calories

252 kcal

Macro nutrients

Protein: 31g, Fat: 12g, Carbohydrates: 3.2g, Fiber: 0.7g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 2.1mg, Potassium: 440mg, Sodium: 1120mg

Vitamins

Vitamin C: 12mg, Vitamin B6: 0.5mg, Vitamin B12: 0.5mcg, Vitamin A: 190mcg RAE

Preparation

Time Information

Preparation

40 minutes

Cooking

28 minutes

Overall

1 hour 8 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Mixing bowl, Measuring spoons, Measuring cup, Knife, Cutting board, Tongs, Baking tray

Appliances

Oven, Air fryer, Blender

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Lunch, Dinner, Meal prep

Origin

Source

Platform

instagram

Original Creator

@raziyyz

Origin

Cuisine

Indian, Punjabi

Geographic

India, South Asia

Various

Aspect

Texture

Crispy, Juicy, Creamy, Tender

Flavors

Smoky, Tangy, Spicy, Herbaceous, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Do not leave cooked chicken or yogurt sauce out longer than 2 hours.), fridge : 4 days (Store chicken and chutney sauce separately in airtight containers at 4°C / 40°F or below.), freezer : 3 months (Freeze cooked chicken in an airtight freezer-safe container; do not freeze the yogurt chutney sauce for best texture.)