Tandoori Chicken - Oven Baked
Calories: 25
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.
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
Step 1 - Prep the Chicken and Marinade
- 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
Step 2 - Marinate the Chicken
- 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.
Step 3 - Bake the Chicken
- 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
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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