Oven-Baked Tandoori Chicken
This classic Indian chicken recipe lets you enjoy a delicious tandoori chicken at home without an Indian clay oven. It’s marinated in yogurt and aromatic Indian spices, then baked in a hot oven until golden and delicious.
There’s nothing quite like authentic tandoori chicken—that smoky aroma, the bold spices, the vibrant red color that instantly makes your mouth water. Growing up, tandoori chicken was always a special treat, whether at family gatherings or roadside dhabas where it was pulled straight from the tandoor, charred and juicy, with flavors so deep you could taste the tradition in every bite.
Now, I recreate that same authentic tandoori flavor right at home—but instead of a traditional tandoor, I use my oven. The secret? A proper marinade. The chicken soaks in a blend of yogurt, lemon, and fragrant spices, just like the real deal, then bakes until beautifully charred on the edges and incredibly juicy inside. It’s the perfect way to enjoy classic tandoori chicken without needing a clay oven.
Why you’ll love this chicken?
- This marinade infuses the chicken with a distinctive, aromatic flavor that sets it apart from other grilled or roasted chicken dishes.
- Also, it is versatile, and you can serve it in various ways. You can enjoy it as an appetizer, main course, or even in sandwiches, wraps, or salads.
- Of course, it is visually appealing, thanks to its vibrant red color. The spices and marinade give the chicken a beautiful hue, making it an attractive dish to serve.
- If you love cooking Indian food, then this is one of the easiest dishes you can make.
- Today, I’m serving it with turmeric rice and sautéed green beans, but you can also serve it with naan, chapati, biryani, or pilaf – the possibilities are endless. And you can also use the leftovers in sandwiches and wraps.
Ingredients and substitutes
- Chicken – For the oven-baked method, the best cut of chicken for tandoori is bone-in, like chicken thighs and legs. Boneless chicken works best on a BBQ, so you can ensure it does not dry out. Of course, this marinade would work great for a whole roast tandoori chicken, too.
- Yogurt – No tandoori chicken is complete without the tangy kick of yogurt. Not only does yogurt tenderize the meat, but it also contributes a creamy richness to the marinade. Greek yogurt works best for tandoori. Low-fat yogurt has excess moisture that prevents the marinade from sticking to the chicken.
- Spices – These spices are the backbone of tandoori chicken. Kashmiri red chili powder. It’s what gives the tandoori chicken its signature fiery hue. Alongside the Kashmiri red chili powder, ground coriander adds a subtle earthiness and a touch of citrusy freshness that balances out the heat. You can substitute some of these with sweet paprika to make it less spicy and a stronger color, too. Cumin brings a warm, nutty taste to the marinade. At the same time, garam masala, a blend of spices such as cinnamon, cardamom, cloves, and more, adds a unique, aromatic twist that elevates the dish’s overall flavor.
- Ginger / Garlic – These two are the backbone of any Indian marinade and should never be omitted or substituted. In Indian cooking, these are always used fresh, not dry powder.
- Fenugreek – These are leaves,e also called Indian methi. This is optional and adds an authentic flavor to the dish. It does add a slightly bitter taste, which compliments the rest of the ingredients beautifully. But it can be omitted.
- Garam masala – Similar to curry powder, garam masala is also an Indian spice mix that you can easily find in most supermarkets, but you can also make it yourself.
Step-by-step: Tandoori Chicken Recipe (3 Easy Steps)
1. Make the Marinade
- Marinade – In a large marinade-safe bowl, combine all the marinade ingredients: yogurt, ginger, garlic cloves, spices, lemon or lime juice, salt, pepper, fenugreek, and oil.
- Chicken – Thaw the chicken for at least an hour before baking. Clean, remove the 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. - Score – 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.
2. Marinate the chicken
- Marinate – Next, coat the chicken pieces with the yogurt marinade. Make sure the marinade gets into the cuts on the chicken. Marinate the chicken for an hour on the countertop preferably 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 24 hours.
3. Oven-Baked / Broil
- Preheat your oven to 440°F / 220°C Gas Mark 7 for at least 20 minutes.
- Line a baking sheet 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. (watch video)
Pro tip – When baking, the chicken marinade will drip down, so covering the rack with aluminum foil 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 minutes. But watch carefully, as broiling too long can also dry the chicken. - Serve with lemon or lime wedges and sliced onions on the side.
Tandoori Chicken – Oven Baked
This classic Indian chicken recipe lets you enjoy a delicious tandoori chicken at home without an Indian clay oven. Marinated in yogurt and aromatic Indian spices, then baked in a hot oven until golden and delicious.
Video
Ingredients
- 6 (900 g) Chicken quarters or 10 to 12 drumsticks or thighs
- ½ cup (120 ml) Greek yogurt
- 4 large (1 tbsp) Garlic cloves minced
- 3 inch (1 tbsp) Fresh ginger grated
- 2 tbsp Lemon juice
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tbsp Canola oil
- 1½ tsp Kashmiri chili powder or cayenne pepper
- 1 tsp Sweet paprika (for color)
- ¼ tsp Turmeric powder
- 1 tbsp Cumin powder
- 2 tbsp Coriander powder
- 1 tbsp Fenugreek powder optional
- 1 tsp Garam masala powder
- Pinch Tandoori red color (optional)
- Pinch Tandoori yellow color (optional)
Method
- Prep Chicken – Thaw the chicken at least an hour before baking. Remove the skin, then wash and pat the chicken dry with a clean paper towel. Cut deep slashes on the chicken legs and thighs with a paring knife.6 Chicken quarters
- Marinade – In a large bowl, combine all the marinade ingredients: yogurt, ginger, garlic, spices, lemon juice, salt, pepper, fenugreek, and oil.½ cup Greek yogurt, 4 large Garlic cloves , 3 inch Fresh ginger , 2 tbsp Lemon juice, 1 tsp Salt, 1/2 tsp Black pepper, 1 tbsp Canola oil, 1½ tsp Kashmiri chili powder, 1 tsp Sweet paprika , ¼ tsp Turmeric powder, 1 tbsp Cumin powder, 2 tbsp Coriander powder, 1 tbsp Fenugreek powder, 1 tsp Garam masala powder, Pinch Tandoori red color , Pinch Tandoori yellow color
- Coat the chicken pieces with the yogurt marinade. Make sure the marinade gets into the cuts on the chicken. Marinate the chicken for an hour on the countertop or overnight in the fridge.
- Preheat your oven to 440°F / 220°C Gas Mark 7 for at least 20 minutes.
- Prep the baking tray – 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.
- Bake – 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.
- Broil – If you do not get enough char marks on the chicken, it is best to turn the broiler on for the last five minutes; otherwise, overbaking can make the chicken dry.
- Serve with lemon or lime wedges and sliced onions on the side
Notes
- Chicken cuts: Bone-in chicken (thighs, drumsticks) stays juicier and gives better flavor than boneless. If using boneless, reduce cooking time to avoid drying out.
- Yogurt marinade: Use thick yogurt (Greek-style). If your yogurt is thin, strain it first—runny marinade won’t cling properly.
- Marination time: Minimum 30 minutes, but overnight is best for deeper flavor and tenderness.
- Spice level: Adjust chili powder to taste. Kashmiri chili gives color with mild heat; regular chili powder will be hotter.
- Oven vs grill: For that classic charred finish, broil the chicken for the last 3–5 minutes or cook on a grill pan.
- Don’t skip the oil: A little oil in the marinade helps the spices bloom and keeps the chicken from drying out.
- Even cooking: Make small slits in the chicken so the marinade penetrates and the meat cooks evenly.
- Internal temperature: Chicken is done at 75°C / 165°F. Don’t guess—overcooked tandoori = dry.
- Rest before serving: Let the chicken rest 5 minutes after baking to keep it juicy.
- Make ahead: Marinated chicken can be refrigerated up to 24 hours before baking.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Bone-in or boneless – To ensure your tandoori chicken remains moist and tender during cooking, use bone-in, skin-on chicken pieces.
- When marinating the chicken, make sure to coat each piece thoroughly with the marinade, leaving no spot untouched. This will ensure that every bite is bursting with the vibrant flavors of tandoori chicken.
- 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 yogurt won’t stick to the chicken.
- 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 omit the yogurt or use a non-dairy yogurt, such as coconut yogurt. The remaining ingredients and measurements will remain the same.
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, and you do not want to waste it over the skin. Instead, 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 breasts can dry out easily, so I don’t recommend using them for this dish. If you choose to use breast, I suggest cooking it on a stovetop grill.
Traditionally, tandoori chicken marinade includes yogurt, which helps tenderize the meat and adds tanginess. However, if you are lactose intolerant or prefer not to use yogurt, you can substitute it with coconut milk or buttermilk for a similar effect.
The easiest way to determine if the chicken is cooked through is by using a meat thermometer. Insert the thermometer into the thickest part of the chicken breast, and it should register at least 165°F (74°C). Alternatively, you can make a small cut in the thickest part of the chicken to check for any pinkness or translucent juices. If the chicken is no longer pink and the juices run clear, it is cooked through.
There is so much you can serve with this chicken Indian Naan or garlic naan, Chapati, Sweet potato chapati, basmati rice, vegetable rice, or try my Rice pilaf with fruit and nuts.
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The chicken thighs were still raw at the center after 45min in the oven, so I put them back in the oven for 20 more minutes. Otherwise, the chicken tasted well.
Sounds like the oven was not hot enough, Lily. 45 minutes in the oven for thighs and legs is usually just right with most marinades. Anything more than than is best done covered to prevent the chicken from drying out.