This baked tandoori chicken is made with chicken legs marinated in a spiced yogurt marinade, then baked in the oven until juicy, smoky, and slightly charred. It's one of the easiest Indian chicken recipes to make at home - just marinate, bake, and serve for authentic restaurant-style flavor without needing a tandoor.
Tandoori chicken is one of India's most iconic dishes, known for its smoky flavor, tender meat, and vibrant red color. It is traditionally cooked in a clay oven called a tandoor.
I have been making this oven-baked tandoori chicken in my OTG for years whenever I'm craving Indian restaurant-style baked chicken at home.
I love serving it with naan, roti, or rice and a side of cooling raita for a perfect homemade Indian meal. You can also use this baked tandoori chicken to make chicken tikka masala, Indian butter chicken, chicken jalfrezi, and Dishoom’s ruby chicken curry.
What I love most about this recipe is how easy it is - marinate the chicken and bake. Dinner is ready in no time. The secret to a good tandoori chicken in the oven lies in the spiced yogurt marinade and a hot oven.
The yogurt marinade helps keep the chicken juicy and tender during baking, while the spices give it a classic tandoori taste. A hot oven develops the signature color and roasted flavor of tandoori chicken, creating beautifully browned edges while keeping the chicken tender.
Quick Look: Oven-Baked Tandoori Chicken Recipe
- ⏱ Prep Time: 10 minutes (+ 2 hours marination)
- 🍳 Cook Time: 30 minutes
- 🔥 Calories: ~423 kcal per serving
- 🍗 Key Ingredients: Chicken legs, hung curd (yogurt), Kashmiri red chili powder, ginger-garlic paste, tandoori masala, Kasuri methi
- ♨ Cooking Method: Marinate chicken → bake on a wire rack → baste with oil → finish on top rack for charred edges
- 🌶 Spice Level: Medium to spicy (adjustable)
- 😋 Flavor Profile: Smoky, spicy, juicy, slightly tangy, with charred edges
- ⭐ Difficulty: Easy and hands-off - marinate the chicken, pop it in the oven, and let it bake.
- 🏺 Special Feature: Authentic restaurant-style tandoori chicken made in an OTG or oven, no tandoor required
Why You'll Love This Recipe
- No tandoor or grill needed: Your OTG oven does all the work. I often make this baked chicken in my OTG when I'm craving that smoky, restaurant-style flavor at home with minimal effort.
- Restaurant-style tandoori chicken: Juicy, tender chicken with smoky, restaurant-style flavor at home.
- Made with simple ingredients and a flavorful yogurt marinade.
- Great for weeknight dinners, parties, and meal prep.
Can I Make Tandoori Chicken Without an Oven or Tandoor?
Yes, you can easily make tandoori chicken without a tandoor. I make this recipe in my OTG at home, and it gives juicy, smoky, restaurant-style results.
A hot oven is enough to cook the chicken evenly and develop classic tandoori flavor with lightly charred edges. I have also tested it in an air fryer and grill pan, but baking in the oven gives the most consistent texture and color at home.
Jump to:
- Quick Look: Oven-Baked Tandoori Chicken Recipe
- Why You'll Love This Recipe
- Can I Make Tandoori Chicken Without an Oven or Tandoor?
- Ingredients Needed
- How To Make Oven Baked Tandoori Chicken (Step-by-Step Recipe)
- Baked Tandoori Chicken Recipe Video
- Recipe Tips
- Recipe FAQs
- Other Chicken Recipes to Try!
- Recipe Card
Ingredients Needed
This baked chicken recipe uses simple pantry spices, yogurt, and chicken legs to create authentic tandoori flavor at home. Here's what you'll need.
Which cut of chicken is best for tandoori chicken?
I like using bone-in whole chicken legs (thigh and drumstick attached) because they stay juicy and tender and don't dry out in the oven. You can also use drumsticks, thighs, or boneless chicken, but the baking time will vary.
- Hung curd or thick yogurt: This makes the base of the tandoori chicken marinade. It tenderizes the chicken and helps the marinade spices stick well.
- Kashmiri red chilli powder: It gives the chicken a bright red color without making it too spicy. Great for that classic tandoori look without using food coloring.
- Tandoori chicken masala: This is a ready spice mix that adds lots of flavor. It usually has spices like cumin, coriander, and cloves. If you don't have one, substitute with garam masala powder + chaat masala.
- Kasuri methi (dried fenugreek leaves): I roast it a little, crush it, and add it. It adds a nice aroma and classic flavor to the marinade.
- Oil: Traditionally, mustard oil is used. However, you can use any cooking oil that has a neutral flavor and a high smoke point.
How To Make Oven Baked Tandoori Chicken (Step-by-Step Recipe)
Step 1: Prepare the chicken: Make deep gashes on the chicken legs. This helps the marinade penetrate deeper into the meat and makes the chicken more flavorful.
Step 2: Marinate the chicken with salt and lemon juice. Cover and refrigerate for 1 hour (image 1). Avoid marinating in lemon juice for too long, as it can make the chicken mushy.
Step 3: Make the Tandoori marinade: In a large bowl, combine thick yogurt, ginger-garlic paste, Kasuri methi, turmeric powder, Kashmiri red chili powder, spicy red chili powder, coriander powder, cumin powder, tandoori chicken masala, cardamom powder, and oil (image 2). Mix well until smooth. Taste and adjust the seasoning if needed.
Step 4: Second marination. Remove the chicken from the refrigerator and drain any excess liquid from the first marinade. Pat the chicken dry if needed.
Step 5: Add the chicken to the spiced yogurt marinade and coat it well, making sure the marinade gets into the gashes (image 3). Cover and refrigerate for at least 2 hours or overnight for the best flavor.
Step 6: Arrange the chicken for baking: Preheat the oven to 220°C (425°F) for 15 minutes. Line a baking tray with foil and place a wire rack on top. Lightly grease the rack with oil. Arrange the marinated chicken on the rack, leaving space between each piece so they roast evenly (image 4).
Step 7: Bake the tandoori chicken: Bake at 200°C (400°F) on the middle rack for 15 minutes. Remove the tray and baste the chicken with oil or melted butter. This adds extra moisture and flavor as it cooks. Flip the chicken and bake for another 10 minutes (image 5).
Step 8: Create the charred tandoori finish: Move the tray to the top rack. Baste lightly with oil and bake for 5 minutes or until the edges are lightly charred (image 6). I use this method in my oven to get those restaurant-style charred edges without a tandoor. The chicken is done when the internal temperature reaches 75°C (165°F), and the juices run clear when pierced (image 7).
Tip: Baking time may differ if you are using other cuts of chicken. I used bone-in whole chicken legs (thigh and drumstick attached). If using only drumsticks, thighs, or boneless chicken, the cooking time may vary, so start checking a few minutes earlier.
Step 9: Remove the chicken from the oven and let it rest for 5 minutes before serving this OTG tandoori chicken. This helps the juices redistribute and keeps the chicken tender.
Baked Tandoori Chicken Recipe Video
Recipe Tips
- Marinate for the best flavor: I recommend marinating the chicken for at least 2 hours. If you plan to marinate it overnight, skip the lemon juice and add salt to taste directly to the yogurt marinade. This helps keep the chicken tender while allowing the flavors to develop.
- Use thick yogurt: Hung curd or Greek yogurt works best for the baked chicken recipe. Thick yogurt coats the chicken better and prevents the marinade from becoming watery.
- Bake on a wire rack: Place the chicken on a wire rack over a baking tray. This allows hot air to circulate around the chicken, helping it cook evenly and brown beautifully on all sides.
- For restaurant-style charred edges: In my OTG, I move the chicken closer to the top heating element during the last 5 minutes of baking. This creates the lightly charred edges that you typically get in a tandoor.
- Store Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until heated through. This helps restore the crisp edges better than a microwave.
Recipe FAQs
I usually bake chicken at 200-220°C (425°F) for about 30-35 minutes, depending on the size of the chicken pieces.
Yes, you can use chicken breast, but it can dry out faster than thighs or drumsticks. I usually prefer bone-in chicken legs or thighs because they stay juicier and more tender in the oven. If using breast, reduce baking time slightly and keep an eye on it.
Traditionally, tandoori chicken gets its orange-red color from Kashmiri red chili powder and turmeric. Many restaurants add red or orange food coloring to the marinade to achieve the deeper red color often associated with restaurant-style chicken.
Yes, it is usually mildly spicy, but you can adjust it to your taste. For less heat, use Kashmiri red chilli powder, which gives color without much spiciness, and reduce the amount of tandoori masala.
Recipe Card
Baked Tandoori Chicken Recipe
Video
Equipment
- 1 Oven
- 1 Mixing bowl
Ingredients
First marinade
- 2 whole chicken legs, 500 grams
- salt to taste
- 4 teaspoon lemon juice
Second Marinade (Tandoori Chicken Marinade)
- 3 tablespoon hung curd/yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon Kasuri methi
- ½ teaspoon turmeric powder
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon spicy red chili powder add as per taste
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 2 teaspoon Tandoori chicken masala (substitute 1 teaspoon garam masala + 1 teaspoon chaat masala) - adjust as per taste
- ½ teaspoon cardamom powder
- 1 tablespoon oil mustard oil or any oil with high smoke point
Instructions
Preparations For Tandoori Marinade
- Make deep gashes on the chicken legs. Marinate with salt and lemon juice. Cover and refrigerate for 1 hour.
- In a bowl, combine yogurt, ginger-garlic paste, Kasuri methi, turmeric powder, Kashmiri red chili powder, spicy red chili powder, coriander powder, cumin powder, tandoori chicken masala, cardamom powder, and oil. Taste the marinade and adjust the seasoning.
- Drain any excess liquid from the first marinade. Add the chicken to the yogurt marinade and coat well, making sure the marinade gets into the gashes. Cover and refrigerate for at least 2 hours or overnight.
Bake the Tandoori Chicken
- Preheat the oven to 220°C (425°F) for 15 minutes. Line a baking tray with foil and place a greased wire rack on top. Arrange the marinated chicken on the rack, leaving space between each piece.
- Bake at 200°C (400°F) on the middle rack for 15 minutes. Baste with oil or melted butter, flip the chicken, and bake for another 10 minutes. Basting adds extra moisture and flavor as it cooks.
- Move the tray to the top rack. Baste lightly with oil and bake for 5 minutes or until lightly charred. The chicken is cooked when the internal temperature reaches 75°C (165°F) and the juices run clear.
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
Notes
- Marinate for the best flavor: Marinate the chicken for at least 2 hours or overnight. This helps tenderize the meat and infuse it with flavor.
- Use thick yogurt: Hung curd or Greek yogurt works best because it coats the chicken well and prevents the marinade from becoming watery.
- Bake on a wire rack: Place the chicken on a rack over a baking tray. This allows hot air to circulate and helps the chicken cook evenly.
- For OTG baking: Use both the top and bottom heating elements with fan mode (if available) for even cooking.
- Create charred edges: Move the chicken closer to the top heating element during the last 5 minutes of baking for a restaurant-style char.
- Baste with oil or butter: Brush the chicken halfway through baking to keep it juicy and add extra flavor.
- Rest before serving: Let the chicken rest for 5 minutes after baking. This helps the juices redistribute and keeps the chicken tender.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Vasant Uchil
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