Oven Baked Tandoori Chicken Recipe – Indian Recipe

Name: Oven Baked Indian Tandoori Chicken Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 Chicken quarters (or 8 chicken drumsticks); 250 ml Greek yogurt; 1 tbsp Garlic (grated); 1 tbsp Ginger paste; 2 tbsp Lemon juice; Salt and Pepper to taste; 2 tbsp Canola oil; 1 tsp Chilly powder or cayenne powder; 1 tsp Cumin powder; 1 tbsp Coriander powder; 1 tbsp Fenugreek powder (optional); 1 tsp Garam masala powder

August 30, 2012 By Veena Azmanov 25 Comments

Oven Baked Tandoori Chicken Recipe – Indian Chicken Tandoori

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 that just melts in the mouth.

Pinterest image of Oven Baked Tandoori Chicken Recipe made with yogurt and exotic Indian spices.

Oven Baked Tandoori Chicken Recipe | Homemade Tandoori Chicken Recipe | Best Tandoori Chicken

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 think Indian food is all about. 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 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 migrations 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 these days because this has opened our mind and hearts to try so much more than just food that is associated with 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).

A Top view of the five chicken quarters of tandoori chicken, made with Indian spices in a yogurt marinade

Oven Baked Tandoori Chicken Recipe, Homemade Tandoori Chicken, Easy Tandoori Chicken Recipe

About tandoori chicken (save/pin)

Traditionally Tandoori Chicken is made in a Tandoor which is a large earthen oven. But you can make it at home in the oven too!! In fact, tandoori chicken is a lot easier to make then a chicken curry. Once you have the ingredients it’s all about marinating and baking/grilling.

The best thing about making Tandoori Chicken is that it’s a make-ahead dish making it a perfect dish to make when you have guest over. Marinate ahead of time and then grill or bake just before your guest arrives. It can be served with Naan, Chapati, Biryani, pilaf – the possibilities are endless. The leftovers can be used in sandwiches and wraps.

Oven Baked Tandoori Chicken Recipe, Homemade Tandoori Chicken, Easy Tandoori Chicken Recipe

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 if you don’t have these spices and still want to 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 – these are always used fresh, not dry powder in Indian cooking and I highly recommend you source these out. They do make a huge difference in flavor.

Fenugreek – These are leaves – also called Indian methi. This can be optional. Had 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. This you can 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.

Making it Parve

Traditionally Tandoori Chicken is made with yogurt. All my life I ate meat marinated in yogurt sauce until I came to Israel. Here meat and dairy are never cooked together. So in Israel, the chicken is marinated with the same spices minus the yogurt.

So if you choose to make this recipe and want it Parve, you have two choices? Either you minus the yogurt or you use a nondairy yogurt such as coconut yogurt. The rest of the ingredients and measurements will remain the same.

A front view of the oven baked tandoori chicken on a wooden cutting board with homemade Naan in the background

Oven Baked Tandoori Chicken Recipe, Homemade Tandoori Chciken, Easy Tandoori Chicken Recipe

Recipe – Oven Baked Tandoori Chicken (Save/Pin)

Tools

Tope view showing the Indian Oven Baked Tandoori Chicken made with exotic Indian Spices in a yogurt marinade.

Oven Baked Tandoori Chicken Recipe, Homemade Tandoori Chciken, Easy Tandoori Chicken Recipe

Ingredients

Chicken quarters 4 (or 8 chicken drumsticks)
Greek yogurt – 250 ml (1 cup)
Garlic grated – 1 tbsp
Ginger paste – 1 tbsp
Lemon juice – 2 tbsp
Salt and pepper to taste
Canola oil – 2 tbsp

Spice mix

Chilly powder or cayenne powder – 1 tsp
Cumin powder – 1 tsp
Coriander powder – 1 tbsp
Fenugreek powder (optional) – 1 tbsp
Garam masala powder – 1 tsp

Method

Yogurt Marinade

In a large bowl combine yogurt and spices.
Stir to combine – 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 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 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!

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A Pinterest Optimized Image of Oven Baked Tandoori Chicken made with exotic Indian spices in a yogurt marinade and homemade naan in the background.

Oven Baked Tandoori Chicken Recipe| Homemade Tandoori Chicken | Best Chicken Tandoori Recipe

This classic Indian Tandoori Chicken is easier than you think to make at home. A good marinade, a hot oven for 30 minutes is all it takes to prepare these succulent chicken legs.

Oven Baked Indian Tandoori Chicken Recipe

Author: Veena Azmanov

5 from 13 votes

Print Pin Rate

Course: Dinner, Lunch

Cuisine: Indian

Adjust Servings Here: 4 servings

Calories: 148kcal

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Ingredients

4 Chicken quarters or 8 chicken drumsticks
250 ml Greek yogurt
1 tbsp Garlic grated
1 tbsp Ginger paste
2 tbsp Lemon juice
Salt and Pepper to taste
2 tbsp Canola oil

Spice mix

1 tsp Chilly powder or cayenne powder
1 tsp Cumin powder
1 tbsp Coriander powder
1 tbsp Fenugreek powder optional
1 tsp Garam masala powder

Metric - US customary

Instructions

Yogurt Marinade

In a large bowl combine yogurt and spices.
Stir to combine - 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!

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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

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About Veena Azmanov

Veena Azmanov is a professional Cake Artist and Food Enthusiast. The Founder, Editor, Creator and Recipe Developer on this blog. Follow her cake and food journey on this blog as she explores new and classic recipes with a twist.

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