Oven Baked Tandoori Chicken Recipe

How to make Homemade Indian Chicken Tandoori

Traditionally made in a tandoor oven, this classic Indian tandoori chicken can be easily made in an oven at home. This oven baked tandoori chicken is marinated in yogurt and aromatic Indian spices then baked until golden and delicious. So easy and so beautiful no one will believe it’s homemade.

Where is tandoori chicken from?

If you have been to an Indian restaurant then you must have tried this classic dish, often referred to as tandoori chicken or chicken tandoori.  It’s often what most people associate Indian food with. Because of its popularity, people assume that it’s a very difficult recipe to make.
Honestly, it is not!

My friends in Singapore would always associate India with tandoori chicken or chicken biryani. And they are always surprised that there is such a huge variety of food in India. I remember we were once in the north of Indian Jaipur and instead of enjoying good north Indian food some of the girls were looking for masala dosa which is a south Indian classic. I mean India is huge and it has so many different cultures, each with its own unique identity and lifestyle.

For example, If you go to the south of India the food is so completely different than the north. However, with so much of migration taking place these days, you can find anything you looking for anywhere. But back when we were kids, it was not so common to find north Indian food in south India or vice versa.

I’m so glad that times are changing because this has opened our mind and hearts to try so much more than just food that we are familiar with in our region or culture. I make this delicious tandoori chicken or chicken tikka (north Indian dishes) just as well as I make dosa (south Indian dish) or Dokhla (Gujrathi dish).

About this tandoori chicken (save/pin)

Traditionally Tandoori chicken is made in a Tandoor which is a large earthen oven. And yet, you can also make it at home in the oven. In fact, oven baked tandoori chicken is a lot easier to make then a chicken curry. Once you have the ingredients ready, it’s all about marinating and baking or grilling.

And the best thing about making this oven baked tandoori chicken is that you can marinate it ahead of time and leave it in the fridge until an hour before you need to cook. The chicken takes about 30 minutes to cook allowing you to entertain your guests rather than watching the stove. It can be served with naan, chapati, biryani, pilaf – the possibilities are endless. And the leftovers can be used in sandwiches and wraps.

Let’s talk ingredients and substitutes (save/pin)

• Chicken – I personally prefer to use chicken quarters and I like to use chicken that’s got some flesh on it. Don’t pick thin bony chickens if you know what I mean.
• Spices – Now most Indians like me, who very proudly make our own spice blends, will tell you – oh you must find all these spices because the flavor is huge. True! Personally, I think that if you don’t have these spices, you can still make tandoori chicken. You can buy a ready-made spice blend called tandoori masala. I’d rather you use a spice blend then not have tandoori chicken.
  Choose a reputed brand and I’m sure you will love it. If you choose to use a ready-made blend – I recommend substituting the below spices with 2 tbsp tandoori masala.
• 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 can be optional. They add a slightly bitter taste but gives it that authentic tandoori flavor.
• Garam masala – This again is a blend of warm spices like cardamom, cloves, cinnamon and a few other. And you can it buy readymade or make at home too. I make my own and here is my recipe for garam masala. A little goes a long way so never add more than stated in the recipe.

Useful Tips and Tools

• Always use a separate cutting board for poultry. A large chefs knife is best of cutting chicken.
• Also, use a large glass bowl or stainless steel bowl that will accommodate all the chicken pieces and leave enough room for turning around. Avoid plastic because these can stain with the spices and avoid aluminum as it can react with the acid in the lemon.
• And, use a large grill spatula or thong to move the chicken pieces around in the oven. Wear protective gloves as necessary.
• Use the oven on high and preheat for at least 20 minutes before you put the chicken in. That way the chicken will sear instantly keeping the juices inside.

How to make Oven Baked Tandoori Chicken (Save/Pin)

Quick short video – detailed below

Method

Yogurt Marinade

• In a large bowl combine yogurt and spices.
• Stir to combine – and set aside.

Prepare Chicken

• Clean, skin and pat dry the chicken.
• Score chicken on the legs and thighs as shown in the video. This will help absorb the marinade better.
• Season with salt, pepper and lemon juice.
• Next, coat the chicken piece with the yogurt marinade.
• Followed by the ginger and garlic paste.
• Making sure you have coated the chicken pieces well.
• Marinate the chicken for an hour on the countertop or overnight in the fridge.

Oven Baked Tandoori Chicken Progress Pictures2

Oven Baked Tandoori Chicken Progress Pictures3

Oven Baked Tandoori Chicken Progress Pictures1

Oven Baked Tandoori Chicken Progress Pictures6

Oven Bake /Broil

• Preheat your oven to 220 C/440 F for at least 20 minutes.
• Line a baking tray with foil for easy cleanup.
• Place your wire rack on the top of the baking tray.
• Spray the foil and rack with oil spray so the chicken won’t stick.
• Pour cooking oil over the chicken and stir to combine.
• Arrange chicken pieces on the wire rack smooth side down.
• Using a pastry brush, coat with the remaining marinade.
• Place in the hot oven on the middle rack for 20 minutes.
• After 20 minutes – turn chicken over and cook for another 10 minutes.
• If the chicken has not browned enough – place under the broil for the last five minutes.
• Enjoy!

Oven Baked Tandoori Chicken Progress Pictures8

Oven Baked Tandoori Chicken Progress Pictures10

Oven Baked Tandoori Chicken Progress Pictures7

Oven Baked Tandoori Chicken Progress Pictures11

What do you serve tandoori chicken with?

There is so much you can serve with this oven baked tandoori chicken.

• Chapati or roti – Which is an Indian flatbread. Chapati is more processed than roti but both are whole wheat. See how I make my chapati or sweet potato chapati.
• Naan – This is also Indian flatbread, but based on yeast and yogurt. You can make the dough ahead of time and prepare these just when your tandoori chicken is baking. You must try my stovetop homemade naan as well as garlic butter naan.
• Rice – Of course, we love Indian food with rice. Try my vegetable rice with turmeric, or my kids favorite fruit and nut pulao.
• Raita – This is basically yogurt with chopped mint leaves, a pinch of sugar, and a dash of salt and pepper. Often accompanied by chicken biryani but goes perfectly with tandoori chicken as well.
• Side dish – Often I make a side of Indian style vegetables to go with my tandoori. Our family favorite are mushroom masala or Indian spiced potatoes, and aloo gobi (cauliflower and potatoes).

Frequently asked questions

SAVE THIS RECIPE ON PINTEREST FOR LATER. TRIED MY RECIPE? SHARE IT WITH ME, PLEASE.
Share a picture of your work with me by uploading an image here below my image on this board. You can also find a collection of my tutorials and recipes here on Pinterest.

Oven Baked Indian Tandoori Chicken Recipe

Author: Veena Azmanov

5 from 17 votes

Print Pin Rate

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Calories: 494kcal

$15

Adjust Servings Here: 4 servings

Description

Traditionally made in a tandoor oven, this classic Indian tandoori chicken can be easily made in a conventional oven at home. This simple, easy and effortless recipe for oven baked tandoori chicken is marinated in yogurt and exotic Indian spices then baked until succulent, golden and delicious.

Equipment /Tools

• Glass mixing bowls
• Spatula
• Tongs
• Baking Tray
• Oven

Ingredients

• 800 grams Chicken quarters 4 quarters or 8 chicken drumsticks
• 250 ml Greek yogurt
• 1 tbsp Garlic grated
• 1 tbsp Ginger paste
• 2 tbsp Lemon juice
• 1 tsp Salt
• 2 tbsp Canola oil
• 1/2 tsp Pepper

Spice mix

• 1 tsp Chilly powder or Cayenne
• 1/4 tsp Turmeric powder
• 1 tsp Cumin powder
• 2 tbsp Coriander powder
• 1 tbsp Fenugreek powder optional
• 1 1/2 tsp Garam masala powder

Metric – US customary

ADJUST SERVINGS HERE – 4 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

Yogurt Marinade

• In a large bowl combine yogurt and spices.
• Stir to combine – and set aside.

Prepare Chicken

• Clean, skin, wash and pat dry the chicken.
• Score chicken on the legs and thighs. This will help absorb the marinade better.
• Season with salt, pepper and lemon juice.
• Next, coat the chicken piece with the yogurt marinade.
• Followed by the ginger and garlic paste.
• Making sure you have coated the chicken pieces well. 
• Marinate the chicken for an hour on the countertop or overnight in the fridge.

Oven Baked /Broil

• Preheat your oven to 220 C/440 F for at least 20 minutes.
• Line a baking tray with foil for easy cleanup.
• Place your wire rack on the top of the baking tray.
• Spray the foil and rack with oil spray so the chicken won’t stick.
• Pour cooking oil over the chicken and stir to combine. 
• Arrange chicken pieces on the wire rack smooth side down.
• Using a pastry brush coat with remaining oil and marinade.
• Place in the hot oven on the middle rack for 20 minutes.
• After 20 minutes – turn chicken over and cook for another 10 minutes.
• If the chicken has not browned enough- place under the broil for the last five minutes.
• Enjoy!

Recipe Video

About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Sometimes a similar recipe video may be used. Please do subscribe to my channel if you like my videos

Nutrition Information

Calories: 494kcal | Carbohydrates: 7g | Protein: 35g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 170mg | Sodium: 752mg | Potassium: 520mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 8.7mg | Calcium: 107mg | Iron: 3mg

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

Keywords – baking, chicken, cooking, from scratch, Indian curry, Indian recipes, oven-baked, Tandoori

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

You may also like?

• Indian Tandoori Fish – 20 mins
• Tandoori Prawn Masala – 20 mins
• Quick Indian Chicken Tikka Masala – 20 mins
• Indian Butter Chicken Stir Fry – 20 mins
• Indian Mango Lassi – 5 mins
• Cilantro Lemon Chicken – 20 mins
• Instant Pot Chicken Biryani
• Quick Chicken Curry in 15 mins
• Meatball curry – 15 mins
• Beef mince curry with peas – Kheema Matar – 20 mins
• Chicken curry just 6 ingredients 20 mins

Slow Cooked Indian Beef Curry or Slow Cooker Beef Curry aka slow cooker beef curry recipe

Cilantro Meatballs Recipe (36)

Lamb Rogan Josh23

Quick Chicken Curry Just 6 ingredients (15)

Baked Tandoori Fish in 15 minutes – Grilled Indian Fish

This baked Tandoori Fish is a classic Indian recipe that is very popular not just among Indians but non-Indians too and for good reason. This simple, easy and effortless recipe gets ready in about 15 minutes. Using simple spices to flavor the fish, and a yogurt marinade that keeps the fish soft, moist and almost melts in your mouth.

The Best Tandoori Prawns Masala Recipe

These are the best tandoori prawns masala you will ever make in less than 15 minutes. Perfect for a quick meal or marinated ahead and left in the fridge for later. A little tangy, spicy, soft on the inside with a creamy yogurt-based sauce that works a treat over steamed rice or roti.