Baked Tandoori Chicken Recipe Packed with Bold Indian Flavor
Bold, smoky, and spice-filled baked tandoori chicken that delivers all the comforting flavor of the classic dish—without the need for a tandoor or grill.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus marinating time)
- Yield: 4 servings 1x
Ingredients
2 lbs bone-in, skinless chicken thighs or drumsticks
1 cup plain yogurt
2 tbsp lemon juice
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/2 tsp turmeric
1/4 tsp cayenne pepper (optional)
1 tsp salt
1 tbsp oil
Instructions
-
Pat chicken dry and score with shallow cuts.
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In a bowl, whisk together yogurt, lemon juice, garlic, ginger, spices, salt, and oil.
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Add chicken to marinade, coat well, cover, and refrigerate for 4–12 hours.
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Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
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Arrange chicken on rack. Let excess marinade drip off.
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Bake for 30–35 minutes, flipping once halfway.
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Broil for 2–3 minutes at the end for a charred finish.
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Rest 5 minutes before serving. Garnish with cilantro and lemon wedges.
Notes
For spicier flavor, increase cayenne. Greek yogurt can be used with added liquid. Broiling adds a grilled-like finish.