This easy, baked tandoori chicken recipe is ready in under an hour and has the best flavor from the homemade tandoori masala. Serve the juicy chicken with warm naan, basmati rice, or a vibrant kachumber salad.
What is Tandoori Chicken?
Like chicken karahi, tandoori chicken gets its name from the vessel it cooks in. Tandoors are cylinder clay pots heated over an open flame, producing juicy, charred chicken with an intensely smoky flavor.
Story Behind the Dish
Tandoori chicken has its roots in what is now modern-day India and Pakistan, dating back centuries. Traditionally cooked in a tandoor, the dish’s smoky, charred flavor is iconic. The tandoori chicken we know today was popularized by chefs at the famed Moti Mahal restaurant in Delhi—the same restaurant known for butter chicken masala and dal makhani—where they served the flavorful chicken to an international audience.
Over the years, the chicken has become a staple of Indian cuisine. It is celebrated for its bold flavor from the spiced yogurt marinade and cooking over high heat. Since a tandoor is something few people have in their kitchens, recreate the flavor by roasting the chicken to crispy perfection in the oven.
Key Ingredients
- Tandoori Marinade: Prepare homemade tandoori paste to marinate the chicken. You will need extra-virgin olive oil, plain yogurt, garlic paste, ginger paste, liquid smoke, homemade garam masala, Kashmiri chili powder (paprika), kosher salt, garlic powder, turmeric powder, red chili powder (cayenne pepper), fresh lemon juice, and sliced red onion.
- Chicken: I prefer bone-in chicken thighs, chicken legs, or quarters. If you like boneless chicken, I recommend cooking thighs rather than chicken breast. You may need to reduce the cooking time since boneless chicken doesn’t take as long to roast in the oven.
Additions and Substitutions
- Use a tandoori masala mix. Buy store-bought tandoori masala if you don’t have all the spices or prefer a quicker option. My favorite brand is Laziza (but it’s hard to find lately). Shan tandoori masala is a solid option. You can find the spice mix at some grocery stores or online. Or consider visiting a local Indian grocery store.
- Increase the smokiness. Wrap a piece of charcoal in foil and light it on fire. Once heated, place it on the baking sheet. This technique infuses the dish with a natural smoky flavor without adding liquid smoke to the marinade.
How to Make Baked Tandoori Chicken
The full recipe with measurements is in the recipe card below.
Step 1: Combine the marinade ingredients and onion slices in a mixing bowl. Score the chicken pieces and transfer them to the bowl. Toss to combine. Cover and marinate for 6 hours (at least 30 minutes).
Step 2: Remove the marinated chicken from the fridge and preheat the oven to 450°F (232°C). Prepare a rimmed baking sheet with a wire rack and arrange the chicken in a single layer.
Step 3: Reduce the oven temperature to 400°F (204°C). Bake for 25-35 minutes, flipping the chicken halfway through. Let the chicken broil on high for the last 5 minutes if you want crispy skin.
How do you know when the chicken is done?
The chicken is done cooking when it reaches a safe internal temperature of 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.
Step 4: Remove the chicken from the oven and transfer it to a cutting board to rest for 5-10 minutes before serving.
Can I Grill Tandoori Chicken?
If you love the smoky flavor of grilled tandoori chicken, you’re in luck! This recipe works beautifully on the grill—giving you that same bold tandoori flavor with a charred, smoky finish.
Expert Tips
- Score and marinate. Use a sharp knife to cut deep slits in the chicken before coating it with the marinade. Cover and marinate for 6–24 hours, or at least 30 minutes if you’re short on time.
- Use room-temperature chicken. Take the marinated chicken out of the fridge 30 minutes before cooking since chicken at room temperature cooks more evenly.
- Start with a hot oven. Start with a hot oven (the same way you would preheat a grill) so the outside of the chicken starts cooking immediately, locking in the moisture and developing a nice char. Then reduce the heat to 400°F (204°C) and roast until the chicken reaches 165°F (74°C).
- Use a food thermometer. The roasting time will vary based on the size of the chicken pieces and your oven. The most reliable way to ensure the chicken cooks perfectly is to use an instant-read thermometer to monitor the internal temperature of the chicken.
- Rest the chicken. After roasting, let the chicken rest for 5-10 minutes before serving; his redistributes the juices, this redistributes the juices, keeping the chicken tender and juicy.
If you enjoy baked tandoori chicken, try more oven-baked chicken recipes!
Serving Suggestions
Tandoori chicken isn’t just reserved for restaurants and special occasions. Serve the baked tandoori chicken as a quick weeknight meal or bring it to BBQs, potlucks, and game day gatherings.
If you need help deciding what to serve with tandoori chicken? Don’t you worry. No worries, pair it with basmati rice, jeera rice, or roasted potatoes.
Lighten the meal with fresh-tasting sides like kachumber salad, grilled zucchini, avocado cucumber tomato salad, or buttery corn on the cob.
Don’t forget the sauce—serve the baked chicken with raita, like in restaurants, or crank up the heat with spicy serrano crema.
What To Do With Leftovers
- Refrigerate: Store the leftover chicken in an airtight container for 3-4 days.
- Freeze: Let the chicken cool and transfer it to a freezer-safe container or bag. Baked tandoori chicken freezes for up to 4-6 months.
- Thaw: Defrost the frozen chicken in the refrigerator overnight.
- Reheat: Warm the leftover chicken in the oven at 400°F (204°C) for about 15 minutes.
- Repurpose: Use the leftover chicken to make chicken tikka masala, butter chicken masala, or chicken tikka biryani.
Frequently Asked Questions
Why is tandoori chicken red?
The vibrant red color of tandoori chicken at Indian restaurants often comes from food coloring. You can achieve a similar color using Kashmiri chili powder or paprika. However, it won’t be as intense without red food coloring.
What’s the difference between tandoori chicken and chicken tikka?
There seems to be a lot of confusion surrounding these terms, and many people use them interchangeably.
Tikka is commonly associated with small pieces of chicken (usually chicken breast), like this tandoori chicken tikka recipe. However, “tikka” means “pieces” in English, meaning it applies to the bite-sized pieces and thighs, drumsticks, and chicken quarters.
Tandoori refers to whole chicken or chicken pieces cooked in a traditional tandoor oven. Since most kitchens aren’t tandoor-equipped, many baked or grilled tandoori chicken recipes aim to replicate a similar flavor.
Charga refers to a tandoori-marinated whole chicken.
More Tandoori Recipes:
Baked Tandoori Chicken
- 1 tablespoon extra-virgin olive oil
- 1 cup plain yogurt
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- ½ teaspoon liquid smoke
- 1 tablespoon garam masala
- 3 teaspoons Kashmiri chili powder or paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder or cayenne pepper
- lemon juice, 2 lemons, plus lemon wedges to garnish
- ½ medium red onion, thinly sliced
- 3 pounds chicken, bone-in
- Combine the marinade ingredients and onion slices in a mixing bowl. Score the chicken pieces and transfer them to the bowl. Toss to combine. Cover and marinate for 6 hours (at least 30 minutes).
- Remove the marinated chicken from the fridge and preheat the oven to 450°F (232°C). Prepare a rimmed baking sheet with a wire rack and arrange the chicken in a single layer.
- Reduce the oven temperature to 400°F (204°C). Bake for 25-35 minutes, flipping the chicken halfway through. Let the chicken broil on high for the last 5 minutes if you want crispy skin.Tip: The chicken is done cooking when it reaches 165°F (74°C). Check the temperature by inserting a food thermometer into the thickest part of the chicken, avoiding the bone.
- Remove the chicken from the oven and transfer it to a cutting board to rest for 5-10 minutes before serving.
- Score and marinate. Use a sharp knife to cut deep slits in the chicken before coating it with the marinade. Cover and marinate for 6–24 hours, or at least 30 minutes if you’re short on time.
- Use room-temperature chicken. Take the marinated chicken out of the fridge 30 minutes before cooking since chicken at room temperature cooks more evenly.
- Start with a hot oven. Start with a hot oven (the same way you would preheat a grill) so the outside of the chicken starts cooking immediately, locking in the moisture and developing a nice char. Then reduce the heat to 400°F (204°C) and roast until the chicken reaches 165°F (74°C).
- Use a food thermometer. The roasting time will vary based on the size of the chicken pieces and your oven. The most reliable way to ensure the chicken cooks perfectly is to use an instant-read thermometer to monitor the internal temperature of the chicken.
- Rest the chicken. After roasting, let the chicken rest for 5-10 minutes before serving; his redistributes the juices, this redistributes the juices, keeping the chicken tender and juicy.
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.