Description
Baked Tandoori Chicken brings bold Indian spices straight to your dinner table with a simple marinade that delivers maximum flavor. Crispy on the outside and juicy inside, this recipe turns an ordinary chicken dinner into a restaurant-worthy meal that will have everyone asking for seconds.
Ingredients
Scale
Protein:
- 2 lbs bone-in, skin-on chicken pieces
Marinade and Spices:
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon Kashmiri red chili powder
- 1 tablespoon lemon juice
- 1 tablespoon mustard oil
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon salt
- ½ teaspoon cumin powder
- ½ teaspoon black pepper powder
- ½ teaspoon turmeric powder
- 1–2 green chilies
Garnish and Optional Extras:
- 1 tablespoon dried fenugreek leaves
- ¼ teaspoon carom seeds
- ¼ teaspoon red food coloring
- Lemon wedges
- Fresh cilantro leaves
- Onion slices
- Mint chutney
Instructions
- Create deep 1-2 inch slits across your chicken pieces using a sharp knife, targeting thicker sections for even marination.
- Rinse chicken thoroughly under cold water, then completely dry each piece with paper towels.
- Mix 1 tablespoon lemon juice and 1 teaspoon salt. Massage this mixture over your chicken pieces and let them sit for 15-20 minutes.
- Combine your first marinade ingredients into a smooth paste, ensuring all spices blend completely.
- Thoroughly rub the first marinade into every chicken surface and slit. Seal the bowl with plastic wrap and refrigerate for 2 hours minimum.
- Whisk your second marinade ingredients until the mixture becomes smooth and creamy. Taste and adjust salt as needed.
- Pull chicken from refrigerator and massage second marinade thoroughly into every crevice and surface.
- Preheat your oven to 450F and position a wire rack over a foil-lined baking sheet.
- Spread marinated chicken pieces across the wire rack, leaving space between each piece for consistent heat circulation.
- Slide the baking sheet into the oven and roast for 25-30 minutes until chicken edges start turning golden brown.
- For extra char, switch oven to broil and cook 2-3 minutes, watching carefully to prevent burning.
- Verify chicken doneness by checking internal temperature reaches 165F using a meat thermometer.
- Remove chicken from oven and allow 5-10 minutes of resting time before serving.
- Transfer to serving platter and garnish with chopped cilantro and fresh lemon wedges.
- Accompany with sliced onions, mint chutney, and warm naan or steamed rice.
Notes
- Always score the chicken deeply to help the marinade penetrate and tenderize the meat more effectively.
- Pat the chicken completely dry before marinating to ensure the spices stick and create a perfect exterior coating.
- Use full-fat yogurt in the marinade for a richer, creamier texture that helps keep the chicken moist during baking.
- For a gluten-free version, swap regular yogurt with coconut yogurt and ensure all spices are certified gluten-free.
- Prep Time: 6 hours 35 minutes
- Cook Time: 25-33 minutes
- Category: Baked
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 140 mg