Oven baked tandoori chicken
A juicy and tender tandoori chicken for an easy homemade take on the Indian classic.
Ingredients
 | 7-8 pieces of chicken, fresh or frozen |
 | 1 cup of plain regular yogurt, low-fat yogurt, or greek yogurt. You can also use heavy cream. |
 | 1 lemon to cut into quarters and serve along side. |
Spices:
 | 1 teaspoon of garlic powder |
 | 2 teaspoons of red chili powder |
 | 1 teaspoon of dried coriander; you can use fresh coriander (cilantro) as well. |
 | 1 teaspoon of turmeric |
 | 1 teaspoon of ground cumin |
 | 2 teaspoons of garam masala |
 | 1 teaspoon of ground ginger |
 | 1 teaspoon of cayenne pepper |
 | Pinch of salt and pepper |
How to make this tandoori chicken at home
- Whisk the yogurt and spices together in a large bowl.
- Coat the chicken generously with the yogurt-spice marinade.
- Marinate in the fridge for 1 hour.
- Preheat the oven to 400°F (200°C).
- Pour about ½ inch of water into the cooking tray or roasting pan, ensuring it does not touch the rack.
- Arrange the chicken on the tray and cook for 45 minutes, flipping every 15 minutes.
- Increase the oven temperature to 430°F (220°C) and cook for 5 minutes per side to crisp the exterior.
- Slice the lemon into quarters and serve alongside the chicken.
- Serve warm.
You don’t need a “tandoor” at home in order to have delicious tandoori chicken. Roasted in the oven, this tandoori chicken is my favorite go-to to get this Indian favorite at home.
Marinated in a blend of yogurt and aromatic spices like cumin, coriander, and garam masala, this is one chicken dish that is full of flavor and juiciness.
Serve it with naan, basmati rice, and a cooling cucumber raita for a delicious meal at home!
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Oven baked tandoori chicken
Equipment
Ingredients
- 7-8 pieces of chicken
- 1 cup of plain yogurt
- 1 teaspoon of garlic powder
- 2 teaspoons of red chili powder
- 2 teaspoons of garam masala
- 1 teaspoon of dried coriander
- 1 teaspoon of turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground ginger
- 1 teaspoon of cayenne pepper (optional)
- pinch of salt and pepper to taste
- 1 lemon to cut into quarters and serve along side
Instructions
- In a large mixing bowl, whisk the yogurt and spices together.
- Add the chicken into the bowl and cover each one generously with the yogurt-spice mixture.
- Place in the fridge for an hour to allow it to marinate.
- Preheat the oven to 400°C (200°C).
- Pour about half an inch of water into the pot. Make sure the water isn’t touching the rack.
- Place the chicken in a cooking tray and cook for 45 minutes, flipping the chicken over every 15 minutes or so.
- Turn the temperature up to 430°F (220°C) and cook on both sides for 5 minutes.
- Slice the lemon into quarters and serve along side the chicken.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
Tandoori chicken is traditionally served with a raita (cucumber and yogurt dish) and plain rice. I usually have my rice cooker going at the same time.
But you can also serve it with naan or even with mashed potatoes, for something different.
How to store it?
If you want to freeze it, I recommend doing so before the chicken is cooked. Place the marinade and the chicken drumsticks in a large freezer bag, and lay the drumsticks flat in the freezer (not lying on top of each other).
