This is one of my favorite meals in the world. Indian flavors have my heart and this tandoori chicken is at the top of my list of most-loved foods. If you haven’t tried tandoori chicken you might wonder if it is spicy, savory, sweet… it’s just delicious. Straight up, super duper delicious. Definitely on the savory side and bursting with flavor, but will not burn your mouth. Traditionally tandoori chicken is made in a tandoori oven, but most of us don’t have a tandoori oven handy. The good news is that you can get restaurant-quality tandoori chicken at home with your regular ol’ oven. It’s a cinch. This is a simple, three-step process. First, you’ll whip up a marinade using plain yogurt, fresh-squeezed lemon juice, and a handful of spices. Toss your chicken in the marinade and let it chill for 12-24 hours. This is a great make-ahead dish! I like to marinate my chicken overnight for dinner the next evening. After marinating, bake the chicken at 425 degrees for anywhere from 35-50 minutes, depending on the thickness of your chicken, until cooked through. Then, and this is key, switch your oven to broil for another 3-5 minutes or so. Just long enough to start to char the edges of the chicken slightly. And that’s it! Serve it over basmati white rice and garnish with some chopped green onions or cilantro. AMAZING!
What people are saying about this Oven Baked Tandoori Chicken
“Great recipe! Tasty and simple!” – Hasan
