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a single serving of tandoori chicken made with two boneless skinless chicken thighs on a blue plate.
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5 from 2 votes

Tandoori Chicken For One

Easy baked tandoori chicken made with two boneless skinless chicken thighs marinated in spiced yogurt and baked at high heat for 20 minutes. This single serving recipe delivers bold Indian flavor in a regular oven.
Prep Time5 minutes
Cook Time20 minutes
Marinate1 hour
Total Time1 hour 25 minutes
Course: Main Dish
Cuisine: Indian
Diet:
Keyword: baked tandoori chicken, chicken tandoori, tandoori chicken
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 2 boneless, skinless chicken thighs (about 7.5-8 ounces total)

For the Marinade

  • ½ cup full-fat plain yogurt
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon grated ginger
  • 1 clove garlic -grated, or use ⅛ teaspoon garlic powder
  • 1 ¼ teaspoons paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • ¾ teaspoon kosher salt
US - Metric

Instructions

  • Mix the Marinade: In a medium bowl, stir together the yogurt, lemon juice, ginger, garlic, paprika, garam masala, turmeric, and salt.
    Add the chicken thighs and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
  • Heat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
  • Bake the Chicken: Remove the chicken from the marinade and gently shake off the excess, then place the thighs on the prepared rack.
    Bake for about 20 minutes, or until the internal temperature reaches 165°F (74°C).
  • Rest and Serve: Remove the chicken thighs from the oven and let them rest on the rack for 5 minutes before serving.

Notes

  • Use Full Fat Yogurt: Full fat plain yogurt gives the marinade better texture and helps the chicken stay tender while baking.
  • Marinate Long Enough: For the best flavor, marinate the chicken for at least 1 hour. If you have time, 4 to 8 hours gives deeper seasoning.
  • Bake at High Heat: Cooking at 400°F helps set the marinade quickly and develop good color on the outside.
  • Check the Internal Temperature: Use a meat thermometer and cook until the thickest part reaches 165°F.
  • Let the Chicken Rest: Allow the chicken to rest for 5 minutes after baking so the juices redistribute and the meat stays moist.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 4g | Protein: 48g | Fat: 6g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 1.7g | Cholesterol: 140mg | Sodium: 665mg | Potassium: 540mg | Fiber: 1g | Sugar: 0.5g

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