Tandoori Chicken Thighs
480Calories
46gProtein
30gFat
4gNet Carbs
Per serving · recipe makes 2. Scale any portion and auto-track it in the app.
Ingredients
- 4 chicken thighs
- 1 tbsp melted ghee
- 1/2 cup sour cream
Method
PREP
- Marinate 4 chicken thighs in 1/2 cup sour cream with 2 tbsp tandoori spice, 1 minced garlic clove, and 1 tsp grated ginger 30 minutes (or overnight).
COOKING
- Roast on a rack at 450F for 22 to 25 minutes until charred at the edges and 165F.
FINISH
- Brush with 1 tbsp melted ghee straight from the oven, rest 5 minutes, and serve with lemon. Serves 2 (two thighs each).
💡 Pro-Tip: The acidic dairy marinade both tenderizes and helps the surface char — do not rinse it off, just roast it hot and high.
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