Tandoori Chicken Recipe Oven Baked

If you have been to an Indian restaurant then you must have tried this classic dish, tandoori chicken or chicken tandoori. The dish gets its name from the clay oven ‘tandoor’ used to cook it in. The chicken is marinated in yogurt and aromatic Indian spices. It has a distinct red color which is actually added edible food color and does nothing to the taste. Traditionally, grilled in the clay oven, but, this can also be done on a charcoal grill or home oven, and even in an air fryer.
Tandoori chicken’s popularity can be attributed to its unique flavor, cooking method, versatility, cultural significance, healthiness, and visual appeal. These factors have made it a favorite among people of various backgrounds and tastes. Because of its popularity, people assume that it’s a very difficult recipe to make. But, in truth, it is one of the easiest chicken recipes.

Why make this chicken?

Tandoori chicken is marinated in a blend of yogurt and spices, including turmeric, cumin, coriander, and garam masala. This marinade infuses the chicken with a distinctive and aromatic flavor that differentiates it from other grilled or roasted chicken dishes. It is versatile and can be served in various ways. It can be enjoyed as an appetizer, main course, or even in sandwiches, wraps, or salads. Its versatility makes it suitable for different occasions and preferences. Tandoori is a significant dish in Indian cuisine and is associated with Punjabi cuisine specifically. It has gained popularity globally due to the spread of Indian restaurants and the appreciation of diverse culinary traditions. As people explore and appreciate different cultures‘ foods, tandoori chicken has become a beloved choice. Compared to fried or heavily sauced chicken dishes, tandoori chicken is considered a healthier option. The marinade typically includes natural ingredients like yogurt and spices, which are lower in fat and calories compared to heavy sauces or deep-frying methods. Of course, it is visually appealing, thanks to its vibrant red color. The spices and marinade give the chicken a beautiful hue, making it an attractive dish to serve. If you love cooking Indian food, then this is one of the easiest dishes you can make. Today, I served it with turmeric rice and sautéed green beans but, it can be served with naan, chapati, biryani, pilaf – the possibilities are endless. And the leftovers can be used in sandwiches and wraps.

Step-by-step: Tandoori Chicken Recipe

Marinade/Marinate

Marinade – In a large bowl, combine all the marinade ingredients, yogurt, ginger, garlic cloves, spices, lemon or lime juice, salt, pepper, fenugreek, and oil.Pro tip – Always use stainless steel, glass, or plastic for marinades as lemon can react with aluminum and give the food a metallic taste.

Chicken – Thaw the chicken at least an hour before baking. Clean, skin, wash and pat dry the chicken with a clean paper towel.Pro tip – Frozen or wet chicken will result in too much liquid in the marinade, plus the marinade won’t stick to it. Score – Cut deep slashes on the chicken legs and thighs with a paring knife.Pro tip – Slashes on the chicken will help it absorb more flavor.

Marinate – Next, coat the chicken pieces with the yogurt marinade. Making sure to let the marinade gets into the cuts on the chicken. Marinate the chicken for an hour on the countertop or overnight in the fridge. Pro tip – The longer you marinate the chicken the more flavorful it will be. But, do not marinate for longer than 12 hours.

Oven-Baked / Broil

Preheat your oven to 440°F / 220°C Gas Mark 7 for at least 20 minutes. Line a baking sheet with aluminum foil. Place a wire rack on the top of the baking tray. Spray the aluminum foil and rack with oil spray so the chicken won’t stick. Alternatively, you can use a roasting rack.Pro tip – When baking, the chicken marinade will drip drown so an aluminum foil before the rack will make for easy cleanup. Arrange chicken pieces on the wire rack smooth side down. Bake for 20 minutes on one side, turn the chicken and bake another 20 minutes on the other side until browned on all sides.Pro tip – If necessary, turn the broiler on for the last 5 to 7 minutes. But, watch carefully as broiling too long can also dry the chicken. Serve with lemon or lime wedges and sliced onions on the side.

Tips for success

First and foremost, marination is key to infusing the chicken with a burst of flavors. To achieve that authentic tandoori taste prepare a marinade with yogurt and spices. Make sure to marinate the chicken for at least 2-4 hours or overnight, allowing the flavors to penetrate the meat. To ensure your tandoori chicken remains moist and tender during the cooking process, consider using bone-in chicken pieces with the skin on. The bones and skin act as insulators, preventing the meat from drying out and adding extra flavor to the dish. However, if you prefer boneless chicken, you can still achieve fantastic results by basting the meat with the marinade while grilling to keep it moist and juicy. When marinating the chicken, make sure to coat each piece thoroughly with the marinade, ensuring that no spot is left untouched. This will ensure that every bite is bursting with the vibrant flavors of tandoori chicken. Make sure the chicken pieces are patted dry thoroughly. Otherwise, the marinade will not stick to the chicken Marinate the chicken for as long as you can but no longer than 12 hours. Do not use aluminum or copper for marinating as the lemon in the marinade can react with the metal and give the chicken a metallic taste. Use Greek yogurt for the marinade, low-fat yogurts will not stick to the chicken. Additionally, when it comes to cooking tandoori chicken, it’s essential to have patience. Slow and steady cooking over medium-high heat is the secret to achieving that perfect level of tenderness. Avoid the temptation to rush the process by cranking up the heat, as this can lead to dry and overcooked chicken. It should take approximately 40-45 minutes, flipping it halfway through, you ensure even cooking and retain the juiciness within the meat. Non-dairy chicken tandoori – Traditionally tandoori chicken is made with yogurt. If you choose to make this recipe dairy-free you have two choices, either you omit the yogurt or you use a non-dairy yogurt, such as coconut yogurt. The rest of the ingredients and measurements will remain the same. Lastly, don’t forget to let your chicken rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in even more flavorful and succulent tandoori chicken. A brief rest period of 5-10 minutes will make all the difference in elevating the final taste and texture of your dish.

Creative variations

Chicken quarters – When entertaining I like using chicken quarters (joined chicken thighs and legs) as they look very presentable on the table and do not dry out when cooking. It takes about 20 minutes of baking on each side. Tandoori chicken drumsticks – using only legs and this should take about 12 to 15 minutes on each side. and Tandoori chicken thighs – using only thighs and this should take about 15 to 18 minutes on each side. or Tandoori chicken breast – some people prefer chicken breast but it cooks quicker and needs only 10 to 12 minutes on each side. Grilling – The smoke from the grill gives the chicken a wonderful flavor. When grilling, boneless chicken (thighs, legs, and breast) works better for grilling while bone-in chicken does better when baked in the oven or clay tandoor. Air fry tandoori chicken – you can just as easily make tandoori roast chicken in an air fryer. Preheat the air-fryer at 390F/220C then bake for 20 minutes on each side. Double marination – traditionally chicken is first marinated in lemon juice, salt, and pepper for a while. The second marinade is done with yogurt and spices.

Frequently asked questions

Creative ways to serve tandoori chicken

There are numerous creative ways to serve tandoori chicken. Here are a few ideas. Feel free to experiment with different ingredients and flavors to create your own unique dishes.

Tandoori Chicken Pizza: Use tandoori chicken as a topping for a pizza. Spread a layer of tomato sauce or yogurt on the pizza crust, sprinkle grated cheese, and then add pieces of tandoori chicken along with other toppings like onions, bell peppers, and cilantro. Bake until the cheese is melted and the crust is crispy. Tandoori Chicken Tacos: Fill warm tortillas with tandoori chicken pieces, and top them with shredded lettuce, diced tomatoes, onions, and a drizzle of mint yogurt sauce or mango chutney. This fusion of Indian and Mexican flavors creates a delicious and unique taco experience. Tandoori Chicken Salad: Slice tandoori chicken into thin strips and arrange them on a bed of mixed greens. Add cucumber slices, cherry tomatoes, red onions, and a sprinkle of toasted almonds. Dress the salad with a light yogurt-based dressing or a tangy vinaigrette for a refreshing and healthy meal. Tandoori Chicken Wraps: Spread a layer of hummus or mint yogurt sauce on a flatbread like naan or tortilla. Place tandoori chicken pieces in the center and add sliced cucumbers, tomatoes, and lettuce. Roll it up tightly and enjoy a flavorful and portable meal. Tandoori Chicken Skewers: Thread tandoori chicken chunks onto skewers along with colorful vegetables like bell peppers, onions, and cherry tomatoes. Grill or bake the skewers until the chicken is cooked through and serve them as appetizers or as part of a main course. Tandoori Chicken Sliders: Place a piece of tandoori chicken on a small slider bun. Top it with a dollop of mint yogurt sauce and some pickled onions or coleslaw for added crunch and tanginess. These mini sandwiches are perfect for parties or as a snack.

Indian Lamb Curry, Slow Cooked Beef Curry Chicken Malai Kebabs, Chicken Tikka Masala Recipe Butter Chicken See all Indian recipes