Easy Crispy Sheet Pan Tandoori Chicken Thighs Recipe with Mint Raita
A quick and flavorful recipe for crispy tandoori chicken thighs roasted on a sheet pan, served with a refreshing mint raita. Perfect for busy weeknights or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Indian
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
- 1 cup plain full-fat yogurt (240 ml)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp turmeric powder
- ½ tsp chili powder or cayenne (adjust to taste)
- 1 tbsp lemon juice
- 1 tsp salt
- 1 tbsp vegetable oil or melted ghee
- ½ cup plain yogurt for raita (120 ml)
- 2 tbsp fresh mint leaves, finely chopped
- 1 tsp lemon or lime juice
- ¼ tsp cumin powder
- Salt and black pepper to taste
- Optional: 2 tbsp finely diced cucumber or grated carrot
Instructions
- Prepare the marinade by whisking together yogurt, garlic, ginger, garam masala, cumin, coriander, smoked paprika, turmeric, chili powder, lemon juice, salt, and oil or melted ghee until smooth with a reddish-orange hue. Thin with a teaspoon of water if yogurt is very thick.
- Pat chicken thighs dry with paper towels. Coat thoroughly with the marinade, including under the skin. Cover and refrigerate for at least 30 minutes or overnight for best flavor.
- Preheat oven to 425°F (220°C) and position a rack in the middle.
- Line a rimmed baking sheet with foil or parchment paper. Arrange chicken thighs skin-side up, spaced evenly. Optionally place on a wire rack inside the sheet pan.
- Roast chicken for 25-30 minutes until skin is crisp and internal temperature reaches 165°F (74°C). Halfway through, baste with juices and flip if desired for even crisping.
- While chicken roasts, prepare mint raita by combining yogurt, chopped mint, lemon juice, cumin, salt, pepper, and optional cucumber or carrot. Chill until serving.
- Let chicken rest for 5 minutes after roasting. Serve with a dollop of mint raita alongside warm naan or basmati rice.
Notes
Pat chicken skin dry before marinating to ensure crispiness. Do not overcrowd the pan to allow even roasting. Broil for last 2-3 minutes for extra crispy skin but watch carefully to avoid burning. Marinate overnight for best flavor but 30 minutes minimum works well. Store leftover chicken and raita separately in airtight containers in the fridge for up to 3-4 days. Reheat chicken in a hot oven (350°F / 175°C) to restore crispness.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 350
- Fat: 22
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
Keywords: tandoori chicken, sheet pan chicken, crispy chicken thighs, mint raita, easy dinner, Indian spices, weeknight meal