Baked Tandoori Chicken Recipe
This baked tandoori chicken is made with juicy chicken thighs marinated in a spiced yogurt marinade and baked to give you that smoky, restaurant-style flavor without tandoor. Easy and authentic recipe. Serve tandoori chicken with Naan, biryani, or jeera rice. Learn to make this spicy baked chicken with step by step photos and a quick video tutorial.
Servings: 2
Calories: 392kcal
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
- First marinade: Make deep gashes on the chicken. It helps the spices get right into the meat. Marinate with salt and lemon juice. Cover and keep it aside for 1 hour in the refrigerator. It's important not to marinate in lemon juice for too long, as it can make the chicken mushy. This first marinade will prep the chicken to better absorb the flavors.
- Second marinade: Start by mixing thick yogurt with 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.
- Remove the marinated chicken. Drain off the excess liquid from the first marinade. The chicken should be dry. Add it to the second marinade.
- Rub the tandoori marinade all over the chicken, making sure to get it inside the gashes. Marinate for at least 2 hours, or overnight.
Baking Tandoori Chicken In Oven
- Preheat oven to 220°C for 15 minutes. Line a baking tray with foil for easy cleanup and place a wire rack on top. Spray oil over the grill/wire rack. Place the marinated chicken over it, leaving some space between each piece so they roast, not steam.
- Bake at 200°C for 15 minutes on the middle rack, and then remove it to baste with oil or butter for rich flavor. This adds extra moisture and flavor as it cooks. Return the chicken to the oven. Flip and cook for 10 minutes on the other side.
- Once the chicken is cooked, place it on the top rack. Baste oil and cook for 5 minutes or until char marks appear on the edges. Do not overcook it may dry the chicken. This step gives the chicken those delicious, slightly charred spots of tandoori chicken. Ensure the chicken is fully cooked by checking that its internal temperature reaches 75°C (165°F). The juices should run clear when pierced.
- Let the chicken rest for a few minutes before serving to let the juices redistribute. Serve this baked tandooti chicken hot with naan, or basmati rice for a perfect meal.
Video
Notes
- Baking time may differ if you are using other cuts of chicken. I used whole chicken legs so cooking time will be 5-8 minutes longer than other cuts like if you are using chicken breast. So keep a check on the chicken.
- Always marinate the chicken for at least 2 hours to 8 hours. It tenderizes the chicken and makes it flavorful.
- Use thick, full-fat yogurt for the marinade. It clings better to the chicken. Hung curd or Greek yogurt is ideal. To make hung curd, place regular curd in a muslin cloth or fine sieve over a bowl and let the whey drain for 30 minutes to an hour or overnight in the fridge.
- If you’re baking in an OTG, use the top and bottom heating elements with the fan mode if available. Bake on a rack over a tray so the heat circulates and the chicken roasts evenly.
- For a charred look, turn up the heat in the last 5-7 minutes. I move the tray closer to the top coil for extra browning.
- Once it’s out of the oven, I let the chicken rest for about 5 minutes. That little pause locks in the juices and makes every bite tender and flavorful.
- Brushing or dabbing with oil/butter halfway through baking adds more flavor and keeps the surface from drying out.
- I usually marinate the chicken the night before. It gives the flavors time to really settle in. If you’re prepping for a party or a busy day, just keep the marinated chicken in the fridge (covered) for up to 6-8 hours.
- Leftovers? They stay juicy in the fridge for 2-3 days. I reheat them in the oven or air fryer so they crisp up again; microwaving makes them a bit soft.
Nutrition
Calories: 392kcal