Baked Tandoori Chicken
Tangy, spiced tandoori masala imparts all the best flavor into this easy, baked tandoori chicken recipe – the chicken is ready in less than an hour!
Ingredients
- 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 powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 tablespoon garam masala
- 2 teaspoons Kashmiri chili powder, optional
- lemon juice, 1-2 lemons, plus lemon wedges to garnish
- ½ medium red onion, thinly sliced
- 2-3 pounds bone-in chicken pieces
Instructions
- Combine ingredients for the tandoori masala (apart from the onions) in a food processor until smooth. Transfer it to a mixing bowl with the chicken pieces and sliced onion. Toss to combine. Then, cover and marinate in the fridge for 6 hours (but at least one hour).
- Preheat the oven to 450°F (232°C) and set a wire rack on a rimmed baking sheet. Arrange the chicken pieces onto the wire rack, leaving excess marinade behind.
- Reduce the oven temperature to 400°F (204°C). Bake for 25-35 minutes, flipping the chicken halfway through. Check the chicken with a meat thermometer to ensure the chicken reaches 165°F (73°C). Tip: Let the chicken broil on high for the last 5 minutes if you prefer crispy skin.
- Remove the chicken from the oven and let it rest for 10 minutes before serving.
Notes
Serving Size: 2 Chicken Pieces
Expert Tips:
- I recommend marinating for 6-24 hours (but at least one hour) to ensure the flavor penetrates and flavors the chicken.
- Remove the chicken from the refrigerator at least 30 minutes before you are ready to prepare it.
- Carefully shake off the excess marinade and onions before setting them onto the wire rack.
- Start by preheating the oven to 450°F (232°C), the same way you preheat a grill. Then, lower the temperature and roast the chicken at 400°F (204°C) for even cooking.
- Insert your food thermometer into the thickest part of the chicken drumstick. The safe cooking temperature for chicken is 165°F (73°C).
- After cooking, let the chicken set for 10 minutes; this allows the juices to redistribute, resulting in juicy tandoori chicken.
- 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: 1 Serving | Calories: 286 kcal | Carbohydrates: 5 g | Protein: 21 g | Fat: 19 g | Saturated Fat: 6 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 9 g | Cholesterol: 82 mg | Sodium: 493 mg | Potassium: 323 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 685 IU | Vitamin C: 4 mg | Calcium: 72 mg | Iron: 1 mg
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