Roasted Chicken Tikka Chicken Thighs

Roasted Chicken Tikka Thighs

This is tikka chicken stripped back and done properly at home. No skewers, no grill, no faff, just bone-in, skin-on chicken thighs roasted until crisp, deeply spiced, and ridiculously juicy. It’s bold, aromatic, and comforting, with that familiar tikka flavour turned into something you can realistically cook on a weeknight or for a relaxed weekend dinner.

Roasting rather than grilling changes the whole experience. The spices bloom slowly, the yoghurt marinade protects the meat, and the fat from the chicken bastes everything as it cooks. You get crisp skin, tender meat, and flavour that goes all the way through rather than just sitting on the surface.

Finished with a sharp, herby green sauce, this is the kind of dish that feels generous and grounding, not showy, just properly satisfying.

Why chicken thighs are the right choice here

Chicken thighs are built for this kind of cooking.

Bone-in thighs stay juicy under long heat. Skin-on thighs crisp up beautifully while protecting the meat underneath. Where chicken breast would dry out or need careful timing, thighs are forgiving and rewarding.

The skin also plays an important role with spice-heavy marinades. It takes on colour and crispness while the yoghurt and spices underneath flavour the meat without burning. You get contrast, crunchy skin, tender meat, deep spice, all in one bite.

This is not a cut you rush or baby. It thrives in the oven.

The marinade is where everything happens

This marinade is doing more than coating the chicken. It’s tenderising, seasoning, and building flavour from the inside out.

Greek yoghurt is the base for a reason. Its acidity gently breaks down the meat, keeping it juicy while carrying the spices evenly. Garlic and ginger bring warmth and aroma. Cumin, coriander, paprika, chilli, and garam masala give you that unmistakable tikka profile, smoky, earthy, slightly sweet, and gently spicy.

Lemon juice brightens everything and stops the marinade tasting heavy. The optional red food colouring is purely visual, it gives you that takeaway-style colour, but the flavour doesn’t rely on it at all.

The longer you leave this to marinate, the better it gets. Overnight is great. Twenty-four hours is even better. But even a few hours will still give you excellent results.

Why roasting works so well for tikka chicken

Traditional tikka is cooked over intense heat, often charcoal, which gives you smoke and char. Roasting takes a different route, but still delivers on flavour.

In the oven, the spices have time to cook out properly rather than scorching. The yoghurt caramelises rather than splits. The fat from the thighs renders slowly, basting the meat and carrying flavour across the surface.

You don’t get aggressive char, but you do get depth, richness, and consistency. It’s less dramatic, but far more forgiving, and perfect for home cooking.

If you want extra colour at the end, a short blast under the grill does the job nicely.

The green sauce is not a garnish, it’s essential

This dish needs contrast, and the green sauce delivers it.

Fresh coriander and mint bring brightness. Lime juice adds sharpness. Chilli gives heat. Greek yoghurt keeps it creamy and cooling. Blended together, it cuts straight through the richness of the chicken and spices.

Without it, the dish feels heavy. With it, everything lifts.

It’s not a curry sauce. It’s a drizzle, a spoonful here and there, enough to refresh your palate between bites.

Make extra. You’ll use it on everything.

Roasted Chicken Tikka Thighs Recipe

Ingredients

For the chicken:
1 kg chicken thighs, bone-in and skin-on

For the marinade:
2 tbsp tandoori masala or garam masala
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp chilli powder
2 tsp garlic paste
2 tsp ginger paste
Juice of 1 lemon
4 tbsp Greek yoghurt
½ tsp salt
½ tsp black pepper
½ tsp red food colouring (optional)

For the green sauce:
20 g fresh coriander
20 g fresh mint
1 birdseye chilli (more if you like it hot)
Juice of 2 limes
150 ml Greek yoghurt

Method

Add all the marinade ingredients to a large bowl and mix until well combined.

Add the chicken thighs to the bowl and mix thoroughly, making sure every piece is completely coated. Massage the marinade into the chicken so it gets into all the crevices. Cover and refrigerate. Ideally leave to marinate for up to 24 hours, but a minimum of a few hours will still work.

When ready to cook, preheat the oven to 180°C.

Arrange the marinated chicken thighs skin-side up in a roasting dish, leaving a little space between each piece so they roast rather than steam.

Roast for about 45 minutes, until the skin is crisp, the marinade has darkened, and the chicken is cooked through. If you want extra colour, place under the grill for a few minutes at the end.

While the chicken cooks, make the green sauce. Add all the sauce ingredients to a blender and blitz until smooth. Taste and adjust lime or chilli if needed. Chill until ready to serve.

Serve the roasted chicken hot with rice, naan, or flatbreads, and drizzle generously with the green sauce.

What the finished dish should look like

The chicken skin should be crisp and deeply coloured, not pale or soggy. The meat underneath should be juicy and tender, pulling away from the bone easily. The marinade should look roasted, not wet.

The green sauce should be vibrant and loose enough to drizzle, not thick or pasty.

If the chicken looks pale, it needs more time or more heat. If the sauce tastes flat, it needs more lime.

How this fits into real-life cooking

This is a great “prep once, relax later” recipe.

You can marinate the chicken the night before, then just roast it when you’re ready. It’s ideal for weekends, casual entertaining, or nights when you want something comforting without standing over the hob.

Leftovers are excellent. Cold tikka chicken in wraps or salads the next day is elite.

What to serve it with

Steamed basmati rice is the obvious choice.

Flatbreads or naan work brilliantly for scooping. A simple salad with cucumber and yoghurt balances the spice nicely. Roasted potatoes also work surprisingly well if you want something different.

The green sauce should go on everything.

Storage and leftovers

Cooked chicken will keep in the fridge for up to three days.

Reheat in the oven to bring back some crispness, or eat cold. Avoid the microwave if you can, it softens the skin.

The green sauce keeps for up to two days in the fridge.

Why this recipe earns its place

This roasted chicken tikka is bold, comforting, and achievable. It delivers big flavour without demanding specialist equipment or constant attention. It respects traditional flavours while fitting neatly into a home kitchen.