Baked Tandoori Chicken Recipe

baked tandoori chicken placed on a white colored plate, served with onion slices and a lemon wedge.

5 from 1 vote

This baked tandoori chicken is made with juicy chicken legs marinated in a spiced yogurt marinade and baked until smoky, tender, and slightly charred. An easy oven-baked recipe with authentic restaurant-style flavor, no tandoor needed. Serve with naan, roti, or jeera rice.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Main

Cuisine: Indian

Servings:

Calories: 423kcal

Author: Preeti Nayak

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.

Video

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