This Indian tandoori chicken is marinated in yogurt and aromatic Indian spices, then baked in a hot oven until golden and delicious. A simple and easy recipe that takes just 10 minutes to prep and 40 minutes to bake.
Table of Content
If you have been to an Indian restaurant then you must have tried this classic dish, tandoori chicken or chicken tandoori.
The dish gets its name from the clay oven 'tandoor' used to cook it in. The chicken is marinated in yogurt and aromatic Indian spices. It has a distinct red color which is actually added edible food color and does nothing to the taste. Traditionally, grilled in the clay oven, but, this can also be done on a BBQ or home oven.
Because of its popularity, people assume that it's a very difficult recipe to make. But, in truth, it is one of the easiest.
Why make this chicken?
- If you love cooking Indian food, then this is one of the easiest dishes you can make.
- The spices used are classic Indian spices that you probably have on hand.
- This is the perfect dish to make for a BBQ or when you have guests over because it is simple and easy to make.
- The process is much simpler than most people think.
- Prepare chicken - 10 mins
- Prepare marinade - 10 mins
- Marinate chicken - up to 12 hours
- Grill chicken - 45 minutes
- It can be served with naan, chapati, biryani, pilaf - the possibilities are endless. And the leftovers can be used in sandwiches and wraps.
Ingredients and substitutes
- Chicken - For the oven-baked method, the best chicken to use for tandoori is chicken with bones like chicken things and legs. Boneless chicken works best on a BBQ. Also, chicken breast can dry out very easily, so it is usually not recommended for this dish.
- Yogurt - You want to use thick yogurt with spices, that will coat the chicken. So, Greek yogurt works best for tandoori. Low-fat yogurt will have excess moisture that will prevent the marinade from sticking to the chicken.
- Spices - We have used the classic species cumin, coriander, turmeric, cayenne. These are available in most supermarkets these days. You can also use a readymade tandoori spice mix. Just follow the directions on the box.
- Ginger / Garlic - In Indian cooking, these are always used fresh, not dry powder. They do make a huge difference in flavor.
- Fenugreek - These are leaves - also called Indian methi. This is optional and gives the dish an authentic flavor. It does add a slightly bitter taste, which compliments the rest of the ingredients beautifully.
- Garam masala - Similar to curry powder, garam masala is also an Indian spice mix, that is easily found in most supermarkets but, can also be made yourself.
Step by step instructions
Marinade/Marinate
- Thaw the chicken at least an hour before baking. Clean, skin, wash and pat dry the chicken with a clean paper towel.
Pro tip - Frozen or wet chicken will result in too much liquid in the marinade, plus the marinade won't stick to it. - Cut deep slashes on the chicken legs and thighs with a paring knife.
Pro tip - Slashes on the chicken will help it absorb more flavor.
- In a large bowl, combine all the marinade ingredients, yogurt, ginger, garlic, spices, lemon juice, salt, pepper, fenugreek, and oil.
Pro tip - Always use stainless steel, glass, or plastic for marinades as lemon can react with aluminum and give the food a metallic taste. - Next, coat the chicken pieces with the yogurt marinade. Making sure to let the marinade gets into the cuts on the chicken. Marinate the chicken for an hour on the countertop or overnight in the fridge.
Pro tip - The longer you marinate the chicken the more flavorful it will be. But, do not marinate for longer than 12 hours.
Oven-Baked / Broil
- Preheat your oven to 440°F / 220°C Gas Mark 7 for at least 20 minutes.
- Line a baking tray with aluminum foil. Place a wire rack on the top of the baking tray. Spray the aluminum foil and rack with oil spray so the chicken won't stick. Alternatively, you can use a roasting rack.
Pro tip - When baking, the chicken marinade will drip drown so an aluminum foil before the rack will make for easy cleanup. - Arrange chicken pieces on the wire rack smooth side down. Bake for 20 minutes on one side, turn the chicken and bake another 20 minutes on the other side until browned on all sides.
Pro tip - If necessary, turn the broiler on for the last 5 to 7 minutes. But, watch carefully as broiling too long can also dry the chicken. - Enjoy!
Frequently asked questions
This chicken will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month.
The yogurt marinade for this oven-baked tandoori is very aromatic and flavorful you do not want to waste it over the skin. Rather make sure it's well marinated into the meat, so you have a wonderful tender and flavored chicken tandoori.
For the oven-baked method, the best chicken to use for tandoori is chicken with bones like chicken things and legs. Boneless chicken works best on a BBQ. Chicken breast can dry out very easily so it is usually not recommended for this dish. If you choose to use breast, I suggest cooking it on a stovetop grill.
No, as you can see I have kept my tandoori chicken natural in color. This is what I get from the spices used. The red color used in an Indian restaurant is just food color and does not contribute to taste. Feel free to omit it.
There is so much you can serve with this chicken Indian Naan or garlic naan, Chapati, Sweet potato chapati. Steamed rice, vegetable rice or try my Rice pilaf with fruit and nuts.
You serve a side of veggies such as spiced potatoes, mushrooms masala. Or, try Black beans curry, Black Beans Coconut Curry
Spicy Indian Eggplant Pickle, Channa Masala - Chickpea Curry
Kidney beans coconut curry.
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Printable Recipe
Oven Baked Indian Tandoori Chicken
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Ingredients
- 4 (600 g) Chicken quarters or 8 drumsticks
- 1 cup (250 ml) Greek yogurt
- 1 tablespoon Garlic (4 cloves grated)
- 1 tablespoon Ginger (3-inch grated)
- 2 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 tablespoon Canola oil
- ½ teaspoon Pepper
Spices
- 1 teaspoon Cayenne or Chilly
- 1 teaspoon Sweet paprika (for color)
- ¼ teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 tablespoon Coriander powder
- 1 teaspoon Fenugreek powder optional
- 1 teaspoon Garam masala powder
Instructions
Marinade/Marinate
- Thaw the chicken at least an hour before baking. Clean, skin, wash and pat dry the chicken with a clean paper towel. Pro tip - Frozen or wet chicken will result in too much liquid in the marinade, plus the marinade won't stick to it.
- Cut deep slashes on the chicken legs and thighs with a paring knife.Pro tip - Slashes on the chicken will help it absorb more flavor.
- In a large bowl, combine all the marinade ingredients, yogurt, ginger, garlic, spices, lemon juice, salt, pepper, fenugreek, and oil. Pro tip - Always use stainless steel, glass, or plastic for marinades as lemon can react with aluminum and give the food a metallic taste.
- Coat the chicken pieces with the yogurt marinade. Making sure to let the marinade gets into the cuts on the chicken. Marinate the chicken for an hour on the countertop or overnight in the fridge.Pro tip - The longer you marinate the chicken the more flavorful it will be. But, do not marinate for longer than 12 hours.
Oven-Baked / Broil
- Preheat your oven to 440°F / 220°C Gas Mark 7 for at least 20 minutes.
- Line a baking tray with aluminum foil. Place a wire rack on the top of the baking tray. Spray the aluminum foil and rack with oil spray so the chicken won't stick. Alternatively, you can use a roasting rack. Pro tip - When baking, the chicken marinade will drip drown so an aluminum foil before the rack will make for easy cleanup.
- Arrange chicken pieces on the wire rack smooth side down. Bake for 20 minutes on one side, turn the chicken and bake another 20 minutes on the other side until browned on all sides. Pro tip - If necessary, turn the broiler on for the last 5 to 7 minutes. But, watch carefully as broiling too long can also dry the chicken.
- Enjoy!
Recipe Notes
- Make sure the chicken pieces are patted dry thoroughly. Otherwise, the marinade will not stick to the chicken
- Marinate the chicken for as long as you can but no longer than 12 hours.
- Do not use aluminum or copper for marinating as the lemon in the marinade can react with the metal and give the chicken a metallic taste.
- Use Greek yogurt for the marinade, low fat yogurts will not stick to the chicken
- Curry powder is a blend of similar spices used though not in the same proportions. However, if you don't have any of these spices you can still use 2 tablespoon of curry powder.
- Garam masala is a blend of warm spices that you probably already have in your pantry. But, if you can't find garam masala use ¼ teaspoon each of cinnamon, clove, cardamom, and ⅛ teaspoon nutmeg.
- Non-dairy chicken tandoori - Traditionally tandoori chicken is made with yogurt. If you choose to make this recipe dairy-free you have two choices, either you omit the yogurt or you use a non-dairy yogurt, such as coconut yogurt. The rest of the ingredients and measurements will remain the same.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Cyndee Clemann
We thoroughly enjoyed this chicken - it was amazing! I did bone-in and skin-on thighs and breasts. I marinated the chicken for about 7 hours. I served it with saffron rice, apple raita, and naan bread. I will definitely make this again.
Veena Azmanov
Thank you, Cyndee for the lovely feedback. I am so happy you enjoyed this recipe. We don't usually do tandoori skin on but I bet it was moist and delicious.