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.
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.
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 tbsp 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 tsp each of cinnamon, clove, cardamom, and ⅛ tsp 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.
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