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Baked Tandoori Chicken

Baked Tandoori ChickenYogurt, 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 RiceAvocado Cucumber Tomato Salad, or naan.

A serving of our baked tandoori chicken recipe served with raita and roasted potatoes.

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. 

WHAT YOU NEED TO MAKE THIS RECIPE

  • 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.

Combine the ingredients for tandoori chicken masala in a food processor and process until smooth. Then, pour it into a mixing bowl

Blend the tandoori chicken masala.

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.

Add the tandoori chicken masala to the chicken with slits in it.

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. 

Line a rimmed baking sheet and bake the tandoor chicken in the oven.

Let the chicken rest for 5 minutes before serving. Garnish with cilantro, red onion, lemon wedges, and Raita. Serve with Basmati Rice or naan.

A serving of our baked tandoori chicken recipe served with raita and roasted potatoes.

COOKING 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. 

SEARCHING FOR MORE LIKE THIS? 

If you love 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.

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Baked tandoori chicken keeps in the fridge for 3-4 days; store the leftovers in an airtight container.
  • FREEZER – Allow the chicken to cool completely, and add it to a freezer-safe container or bag. Baked chicken freezes for up to 4 months. When you’re ready to eat it, defrost it in the fridge 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 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!

YOU SHOULD ALSO TRY:

A serving of our baked tandoori chicken recipe served with raita and roasted potatoes.

Baked Tandoori Chicken

Tressa Jamil
Yogurt, lemon juice, olive oil, and tandoori marinade deliver all the elements of a truly great baked tandoori chicken- our recipe cooks in the oven in less than an hour! 
5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Marinating Time 6 hrs
Total Time 6 hrs 50 mins
Course Main Course
Cuisine Indian, Pakistani
Servings 6 Servings
Calories 455 kcal

Ingredients
  

For the Tandoori Chicken Masala:

For the Tandoori Chicken:

  • 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

Instructions
 

  • 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 at least 6 hours.
  • 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.

Notes

Cooking Tips: 
  • Chicken Marinade: Make a paste with yogurt, garlic, ginger paste, salt, turmeric, cayenne powder, paprika, homemade 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.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 2 Chicken PiecesCalories: 455kcalCarbohydrates: 8gProtein: 31gFat: 33gSodium: 621mgFiber: 2gSugar: 4g
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




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.