Yogurt, lemon juice, olive oil, and tandoori marinade deliver all the elements of a truly great baked tandoori chicken – this recipe cooks in the oven in less than an hour! We serve ours with basmati rice, avocado cucumber tomato salad, or naan.
What is Tandoori Chicken?
Like our chicken karahi recipe, this dish gets its name from the equipment used to cook the chicken, a tandoor.
A tandoor is a cylinder clay pot heated by an open flame, resulting in robust chargrilled chicken packed full of flavor from the masala and marinating process. Since a tandoor is something few people have in their kitchens, this chicken tandoori recipe delivers the same flavor right to your dinner table.
Ingredients You’ll Need
- Chicken Marinade: Make a paste with yogurt, garlic, ginger paste, salt, turmeric, cayenne powder, paprika, garam masala, Kashmiri chili powder, lemon, and sliced onion.
- Chicken: I use bone-in chicken thighs, legs, and quarters. If you prefer boneless, I suggest using chicken thighs; you can use breast also. Be sure to adjust the cooking time accordingly; the safe internal temperature for chicken is 165°F (73°C).
How to Make Baked Tandoori Chicken
The full recipe with measurements is in the recipe card below.
Step 1: Combine the ingredients for tandoori chicken masala in a food processor and process until smooth. Then, pour it into a mixing bowl.
Step 2: Make small slits in each piece of chicken, then toss them with the tandoori masala, along with the chopped onion. Stir to incorporate. Cover and marinate in the fridge for at least 6 hours.
Step 3: Preheat the oven to 400°F (204°C) and set the wire rack on a rimmed baking sheet; line the chicken onto it, leaving excess marinade behind.
Step 4: Bake for 25-35 minutes, flipping halfway through. Check to ensure the internal temperature of the chicken has reached 165°F (73°C).
If you prefer a bit of char, as I do, allow the chicken to broil on high for the last 5 minutes.
Step 5: Let the chicken rest for 5 minutes before serving. Garnish with cilantro, red onion, lemon wedges, and raita. Serve with basmati rice or naan.
Expert Tips
- Fully defrost the chicken beforehand so the tandoori marinade can adhere to it. 1-3 slits in each chicken piece allow the marinade to penetrate for even more flavor.
- The key to more flavor and moisture is a longer marination time; marinate for a minimum of 6 hours, but you can leave overnight for maximum flavor.
If you enjoy this recipe, try one of these oven-baked favorites!
Can I Grill Tandoori Chicken?
Do you feel like grilling, but want the same recipe? No worries, we’ve got you covered! Try our recipe for grilled tandoori chicken instead!
Serving Suggestions
If you’re deciding what to serve with tandoori chicken, check out a few of our suggestions.
- Naan, Roti, Chapati
- Raita, Chutney
- Basmati Rice, Cauliflower Rice, Yakhni Pulao
- Roasted Potatoes
- Vegetable Chopped Salad, Avocado Cucumber Tomato Salad, Kachumber Salad
- Grilled Zucchini
What to do with the Leftovers
- Refrigerate – Store the leftovers in an airtight container for 3-4 days.
- Freeze – Let the chicken cool, then transfer it to a freezer-safe container or bag. Baked tandoori chicken freezes for up to 2-3 months.
- Thaw – Defrost the chicken in the refrigerator overnight.
- Reheat – Reheat defrosted or leftover chicken in the oven at 400°F (204°C) for 15 minutes.
- Repurpose – This may be a given, but you can make chicken tikka masala or butter chicken masala with the leftovers, or use the chicken to finish a pizza, quesadilla, or sandwich.
Frequently Asked Questions
Why is tandoori chicken red?
The red-colored tandoori chicken served in restaurants is the result of added food coloring; achieve a similar color using Kashmiri chili powder, though it won’t be as pronounced without food coloring.
How should I marinate baked tandoori chicken?
I recommend marinating the chicken for 24 hours cooking time (but at least 6 hours) to ensure the flavor penetrates the chicken; use the marinade suggested in this recipe – it’s tasty!
More Indian Recipes:
Baked Tandoori Chicken
- 1 tablespoon olive oil
- 1 cup plain yogurt, full fat
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2-3 taps liquid smoke
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 tablespoon garam masala
- 2 teaspoons Kashmiri chili powder, optional
- 2 tablespoons lemon juice, plus lemon wedges to garnish
- ½ medium red onion, roughly chopped, plus sliced onion to garnish
- 8 chicken thighs, drumsticks and chicken quarters
- Combine the ingredients for tandoori chicken masala in a food processor and process until smooth. Then, pour it into a mixing bowl.
- Make small slits in each piece of chicken, then toss them with the tandoori masala, along with the chopped onion. Stir to incorporate. Cover and marinate in the fridge for 6 hours (at least 30 minutes).
- Preheat the oven to 400°F (204°C) and set the wire rack on a rimmed baking sheet; line the chicken onto it, leaving excess marinade behind.
- Bake for 25-35 minutes, flipping halfway through. Check to ensure the internal temperature of the chicken has reached 165°F (73°C). If you prefer a bit of char, as I do, allow the chicken to broil on high for the last 5 minutes.
- Let the chicken rest for 5 minutes before serving. Garnish with cilantro, red onion, lemon wedges, and raita. Serve with basmati rice or naan.
- Fully defrost the chicken beforehand so the tandoori marinade can adhere to it. 1-3 slits in each chicken piece allow the marinade to penetrate for even more flavor.
- The key to more flavor and moisture is a longer marination time; marinate for a minimum of 6 hours, but you can leave overnight for maximum flavor.
- The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Shariq
Sunday 16th of October 2022
This is a very easy and delicious recipe for baked tandoori chicken. I think it comes close to the real deal from a restaurant while being much healthier and cheaper.