Tandoori Chicken (Oven-Baked)
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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.
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 charcoal grill or home oven, and even in an air fryer.
Tandoori chicken’s popularity can be attributed to its unique flavor, cooking method, versatility, cultural significance, healthiness, and visual appeal. These factors have made it a favorite among people of various backgrounds and tastes.
Because of its popularity, people assume that it’s a very difficult recipe to make. But, in truth, it is one of the easiest chicken recipes.
Why make this chicken?
- Tandoori chicken is marinated in a blend of yogurt and spices, including turmeric, cumin, coriander, and garam masala. This marinade infuses the chicken with a distinctive and aromatic flavor that differentiates it from other grilled or roasted chicken dishes.
- It is versatile and can be served in various ways. It can be enjoyed as an appetizer, main course, or even in sandwiches, wraps, or salads. Its versatility makes it suitable for different occasions and preferences.
- Tandoori is a significant dish in Indian cuisine and is associated with Punjabi cuisine specifically. It has gained popularity globally due to the spread of Indian restaurants and the appreciation of diverse culinary traditions. As people explore and appreciate different cultures’ foods, tandoori chicken has become a beloved choice.
- Compared to fried or heavily sauced chicken dishes, tandoori chicken is considered a healthier option. The marinade typically includes natural ingredients like yogurt and spices, which are lower in fat and calories compared to heavy sauces or deep-frying methods.
- 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 served it with turmeric rice and sautéed green beans but, 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 cut of chicken to use for tandoori is chicken with bones like chicken thighs and legs. Boneless chicken works best on a BBQ. In addition, you can also make tandoori chicken drumsticks.
- 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. The lactic acid in yogurt helps break down the proteins, resulting in incredibly tender and juicy chicken. 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 – These spices are the backbone of tandoori chicken, infusing it with a distinct and tantalizing taste that will transport your taste buds to the streets of India.
- Kashmiri red chili powder. This vibrant red powder packs a punch of heat while imparting a gorgeous color to the chicken. It’s what gives the tandoori chicken it’s 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 for color too.
- Cumin brings a warm, nutty taste to the marinade. At the same time, garam masala, a blend of various spices like cinnamon, cardamom, cloves, and more, adds a unique and aromatic twist that elevates the dish’s overall taste.
- Ginger / Garlic – These two aromatic powerhouses provide a robust and fragrant base for the marinade, infusing the chicken with an irresistible depth of flavor. In Indian cooking, these are always used fresh, not dry powder.
- 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.
- Oil – often mustard oil is used to baste the chicken in the tandoor. This adds a nice smoky flavor to the baked chicken.
Tandoori Chicken Recipe
Marinade/Marinate
- Marinade – In a large bowl, combine all the marinade ingredients, yogurt, ginger, garlic cloves, spices, lemon or lime 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.
- Chicken – 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. - 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.
- Marinate – 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 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.
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. - Serve with lemon or lime wedges and sliced onions on the side.
Tips for success
- First and foremost, marination is key to infusing the chicken with a burst of flavors. To achieve that authentic tandoori taste prepare a marinade with yogurt and spices. Make sure to marinate the chicken for at least 2-4 hours or overnight, allowing the flavors to penetrate the meat.
- To ensure your tandoori chicken remains moist and tender during the cooking process, consider using bone-in chicken pieces with the skin on. The bones and skin act as insulators, preventing the meat from drying out and adding extra flavor to the dish. However, if you prefer boneless chicken, you can still achieve fantastic results by basting the meat with the marinade while grilling to keep it moist and juicy.
- When marinating the chicken, make sure to coat each piece thoroughly with the marinade, ensuring that no spot is left 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 yogurts will not stick to the chicken.
- Additionally, when it comes to cooking tandoori chicken, it’s essential to have patience. Slow and steady cooking over medium-high heat is the secret to achieving that perfect level of tenderness. Avoid the temptation to rush the process by cranking up the heat, as this can lead to dry and overcooked chicken. It should take approximately 40-45 minutes, flipping it halfway through, you ensure even cooking and retain the juiciness within the meat.
- 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.
- Lastly, don’t forget to let your chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in even more flavorful and succulent tandoori chicken. A brief rest period of 5-10 minutes will make all the difference in elevating the final taste and texture of your dish.
Variations
- Chicken quarters – When entertaining I like using chicken quarters (joined chicken thighs and legs) as they look very presentable on the table and do not dry out when cooking. It takes about 20 minutes of baking on each side.
- Tandoori chicken drumsticks – using only legs and this should take about 12 to 15 minutes on each side.
- and Tandoori chicken thighs – using only thighs and this should take about 15 to 18 minutes on each side.
- or Tandoori chicken breast – some people prefer chicken breast but it cooks quicker and needs only 10 to 12 minutes on each side.
- Grilling – The smoke from the grill gives the chicken a wonderful flavor. When grilling, boneless chicken (thighs, legs, and breast) works better for grilling while bone-in chicken does better when baked in the oven or clay tandoor.
- Air fry tandoori chicken – you can just as easily make tandoori roast chicken in an air fryer. Preheat the air-fryer at 390F/220C then bake for 20 minutes on each side.
- Double marination – traditionally chicken is first marinated in lemon juice, salt, and pepper for a while. The second marinade is done with yogurt and spices.
Creative ways to serve tandoori chicken
There are numerous creative ways to serve tandoori chicken. Here are a few ideas. Feel free to experiment with different ingredients and flavors to create your own unique dishes.
- Tandoori Chicken Pizza: Use tandoori chicken as a topping for a pizza. Spread a layer of tomato sauce or yogurt on the pizza crust, sprinkle grated cheese, and then add pieces of tandoori chicken along with other toppings like onions, bell peppers, and cilantro. Bake until the cheese is melted and the crust is crispy.
- Tandoori Chicken Tacos: Fill warm tortillas with tandoori chicken pieces, and top them with shredded lettuce, diced tomatoes, onions, and a drizzle of mint yogurt sauce or mango chutney. This fusion of Indian and Mexican flavors creates a delicious and unique taco experience.
- Tandoori Chicken Salad: Slice tandoori chicken into thin strips and arrange them on a bed of mixed greens. Add cucumber slices, cherry tomatoes, red onions, and a sprinkle of toasted almonds. Dress the salad with a light yogurt-based dressing or a tangy vinaigrette for a refreshing and healthy meal.
- Tandoori Chicken Wraps: Spread a layer of hummus or mint yogurt sauce on a flatbread or tortilla. Place tandoori chicken pieces in the center and add sliced cucumbers, tomatoes, and lettuce. Roll it up tightly and enjoy a flavorful and portable meal.
- Tandoori Chicken Skewers: Thread tandoori chicken chunks onto skewers along with colorful vegetables like bell peppers, onions, and cherry tomatoes. Grill or bake the skewers until the chicken is cooked through and serve them as appetizers or as part of a main course.
- Tandoori Chicken Sliders: Place a piece of tandoori chicken on a small slider bun. Top it with a dollop of mint yogurt sauce and some pickled onions or coleslaw for added crunch and tanginess. These mini sandwiches are perfect for parties or as a snack.
More Indian recipes
No-Knead flatbread recipe
Chai Latte Cake with Vanilla Buttercream Frosting
Meatball Kofta Curry
Authentic Chai Spice Mix – 5 Mins
Frequently asked questions
How long will this chicken keep?
This chicken will keep in the fridge for 4 to 5 days. You can even freeze it for up to a month.
Can I leave the chicken skin on?
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.
Can I use chicken breast to make tandoori 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. 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.
How to make tandoori chicken red?
The red color used in Indian restaurants is just red food coloring but does not contribute to the taste. Feel free to omit it. I have used a combination of yellow and red powdered food colors for this recipe. These are usually available in some Indian stores.
Do I have to use yogurt in my marinade?
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.
How do I know if my tandoori chicken is done?
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.
What do you serve the tandoori chicken with?
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.
What side dish do you serve with this chicken?
You serve a side of veggies such as spiced potatoes and mushrooms masala. Or, try Black beans curry, Black Beans Coconut Curry
Spicy Indian Eggplant Pickle, Channa Masala – Chickpea Curry
Kidney beans coconut curry.
Tandoori Chicken – Oven Baked
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 440°F / 220°C Gas Mark 7
Calories: 494kcal
Adjust Servings Here: 4 servings
Description
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
Spices
- 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
Optional ingredients
- Pinch Tandoori red color ((optional) )
- Pinch Tandoori yellow color ((optional))
Instructions
Marinade/Marinate
- Chicken – 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.6 Chicken quarters
- Marinade – 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.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
- 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.
- Marinate – 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.
- Serve with lemon or lime wedges and sliced onions on the side
Recipe Notes & Tips
- First and foremost, marination is key to infusing the chicken with a burst of flavors. To achieve that authentic tandoori taste prepare a marinade with yogurt and spices. Make sure to marinate the chicken for at least 2-4 hours or overnight, allowing the flavors to penetrate the meat.
- To ensure your tandoori chicken remains moist and tender during the cooking process, consider using bone-in chicken pieces with the skin on. The bones and skin act as insulators, preventing the meat from drying out and adding extra flavor to the dish. However, if you prefer boneless chicken, you can still achieve fantastic results by basting the meat with the marinade while grilling to keep it moist and juicy.
- When marinating the chicken, make sure to coat each piece thoroughly with the marinade, ensuring that no spot is left 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 yogurts will not stick to the chicken.
- Additionally, when it comes to cooking tandoori chicken, it’s essential to have patience. Slow and steady cooking over medium-high heat is the secret to achieving that perfect level of tenderness. Avoid the temptation to rush the process by cranking up the heat, as this can lead to dry and overcooked chicken. It should take approximately 40-45 minutes, flipping it halfway through, you ensure even cooking and retain the juiciness within the meat.
- 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.
- Lastly, don’t forget to let your chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in even more flavorful and succulent tandoori chicken. A brief rest period of 5-10 minutes will make all the difference in elevating the final taste and texture of your dish.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Calories: 494– kcalCarbohydrates: 7– gProtein: 35– gFat: 36– gSaturated Fat: 8– gCholesterol: 170– mgSodium: 752– mgPotassium: 520– mgFiber: 1– gSugar: 2– gVitamin A: 385– IUVitamin C: 8.7– mgCalcium: 107– mgIron: 3– mg
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
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This was so good. I used 8 thighs and followed the recipe exactly otherwise. I was pleased that it tasted just like the restaurants, although 1 tablespoon of cayenne is much too spicy for me.
Thank you, Price.
I am vegan do you have any tips on veganizing any of your recipies especially the spicy ones.
irene
Irene. Some can be substituted such as coconut milk and yogurt for dairy. Paneer can be substituted with tofu. Meat can be substituted with squash or beans.
OMG!!! This recipe is so good!!! Baked chicken thigh and served it on top of a rose cream cheese spaghetti and all my guests loved it!!!
Hi just made the chicken (I baked it) and while it tastes good it doesn’t have that thick masala coating on it that I’ve always seen on tandoori chicken. How can I get that?
Sana. The marinade has to be thick! Make it with thick Greek yogurt. If the marinade had less liquid it would stay on the chicken, otherwise, it will drip down into the pan. I hope that makes sense.
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.
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.