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Easy Crispy Sheet Pan Tandoori Chicken Thighs Recipe with Homemade Raita

crispy sheet pan tandoori chicken thighs - featured image
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This recipe delivers crispy, flavorful tandoori chicken thighs cooked on a sheet pan paired with a cool, tangy homemade raita. It’s quick, easy, and perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 lbs / 1.4 kg)
  • 1 cup plain yogurt (240 ml), full-fat preferred
  • 2 tablespoons fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tandoori masala powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon turmeric
  • 1 1/2 teaspoons salt
  • 2 tablespoons vegetable oil
  • For the Raita:
  • 1 cup plain yogurt (240 ml), Greek yogurt preferred
  • 1/2 cup cucumber, finely diced or grated (peeled and seeded)
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh mint, chopped
  • 1/2 teaspoon ground cumin
  • 1 teaspoon lemon juice
  • Salt to taste

Instructions

  1. In a medium bowl, whisk together yogurt, lemon juice, minced garlic, grated ginger, tandoori masala powder, smoked paprika, cumin, turmeric, salt, and vegetable oil to make the marinade.
  2. Pat chicken thighs dry with paper towels. Add chicken to the marinade, turning to coat each piece thoroughly. Cover and refrigerate for at least 1 hour, ideally 4 to 6 hours or overnight.
  3. While chicken marinates, prepare the raita by mixing yogurt, diced cucumber, chopped cilantro, mint, ground cumin, lemon juice, and salt in a bowl. Cover and refrigerate until serving.
  4. Preheat oven to 425°F (220°C). If using, place a wire rack on a rimmed sheet pan and lightly oil it.
  5. Remove chicken from marinade, letting excess drip off. Arrange thighs skin-side up on the sheet pan or wire rack, spacing about 1 inch apart.
  6. Roast chicken for 35 to 40 minutes, rotating pan halfway through. The skin should be deep golden and crispy, and internal temperature should reach 165°F (74°C). Broil for 2-3 minutes if skin needs extra crisping, watching carefully.
  7. Let chicken rest for 5 minutes before serving.
  8. Serve hot with a generous dollop of homemade raita on the side.

Notes

Pat chicken skin dry before marinating to ensure crispiness. Do not overcrowd the pan to allow hot air circulation. Marinate at least 1 hour, preferably overnight for best flavor. Use a wire rack for crispier skin or flip chicken halfway if roasting directly on the pan. Broil briefly at the end if needed to crisp skin further. Raita can be made ahead and refrigerated to meld flavors.

Nutrition

Keywords: tandoori chicken, sheet pan chicken, crispy chicken thighs, homemade raita, Indian recipe, easy dinner, weeknight meal, gluten-free

Find it online: https://yumnode.com/easy-crispy-sheet-pan-tandoori-chicken-thighs-recipe-with-homemade-raita/