Chicken Tandoori Recipe You Can Make in the Oven
Oven-baked tandoori chicken made with a rich, spiced yogurt marinade for tender, flavorful meat and a smoky charred finish. Easy, bold, and perfect for comforting dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus marinate time)
- Yield: 4 servings 1x
Ingredients
2 lbs chicken thighs or drumsticks, skin removed
1 cup plain full-fat yogurt
2 tbsp lemon juice
1 tbsp olive oil
3 garlic cloves, minced
1 tbsp grated fresh ginger
2 tsp paprika or Kashmiri chili powder
1 1/2 tsp ground cumin
1 tsp coriander
1 tsp turmeric
1 tsp garam masala
1/2 tsp cayenne (optional)
1 tsp salt
Red food coloring (optional)
Instructions
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Score chicken pieces with a knife.
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In a bowl, mix yogurt, lemon juice, oil, garlic, ginger, and all spices.
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Coat chicken in marinade. Cover and refrigerate for 6–12 hours.
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Preheat oven to 425°F. Line a baking sheet with foil and place a greased wire rack on top.
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Arrange chicken on rack. Bake 30–35 minutes, turning halfway.
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Broil last 3–5 minutes for charred edges if desired.
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Let rest 5 minutes before serving.
Notes
Use boneless chicken for faster cooking. Pair with rice, naan, or salad. Freeze marinated or cooked chicken for easy meals later.