Baked Tandoori Chicken

Tandoori chicken is known for its deep red color, smoky aroma, and bold spice blend. Traditionally cooked in a clay tandoor oven, this baked version delivers the same vibrant flavor right from your regular kitchen oven no special equipment needed.

This recipe is perfect for weeknight dinners, meal prep, or even casual gatherings when you want something impressive but manageable. The yogurt-based marinade keeps the chicken incredibly tender, while high-heat baking gives you that slightly charred, restaurant-style finish.

If you’ve ever felt intimidated by homemade tandoori chicken, this is the version that makes it simple, practical, and reliably delicious.

What This Recipe Tastes Like

This baked tandoori chicken is bold, smoky, slightly tangy, and beautifully spiced. The yogurt marinade creates a creamy coating that caramelizes in the oven, giving the outside a lightly charred finish while the inside stays juicy and tender.

You’ll taste warm spices like cumin and coriander first, followed by a gentle heat from chili and a bright citrus kick from lemon. It’s flavorful without being overwhelming, making it family-friendly yet satisfying for spice lovers.

Why You’ll Love This Recipe

• No grill or tandoor required
• Oven-baked for easy cleanup
• High-protein and naturally gluten-free
• Perfect for meal prep
• Restaurant-style flavor at home
• Simple pantry spices

Best Occasions to Serve This

• Weeknight family dinners
• Weekend meal prep
• Backyard gatherings
• Game day spreads
• Healthy high-protein lunches
• Festive dinners alongside naan and rice

Step-by-Step Cooking Instructions

Step 1: Prep the Chicken

Pat the chicken dry with paper towels. Using a sharp knife, make 2–3 deep slits in each piece. This helps the marinade penetrate deeply and keeps the chicken flavorful all the way through.

Step 2: Make the Marinade

In a large mixing bowl, combine thick yogurt, lemon juice, minced garlic, grated ginger, and your spice blend. Mix until smooth and evenly colored. The marinade should be thick enough to coat the chicken without dripping off completely.

Step 3: Marinate Properly

Add the chicken to the bowl and coat each piece thoroughly. Massage the marinade into the slits to ensure deep flavor. Cover and refrigerate for at least 4 hours. Overnight marination gives the best results.

Step 4: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a baking tray with foil and place a wire rack on top if available. This allows heat to circulate and helps achieve slight charring.

Step 5: Bake

Arrange the marinated chicken pieces on the rack, leaving space between each piece. Bake for 30–40 minutes depending on size, flipping halfway through.

Step 6: Broil for Char

For authentic tandoori-style edges, switch to broil for the last 3–5 minutes. Keep a close eye to avoid burning.

Step 7: Rest & Serve

Let the chicken rest for 5 minutes before serving. Garnish with lemon wedges and sliced onions.

Pro Tips for Best Results

• Use full-fat yogurt for maximum tenderness.
• Do not skip the slits — they make a big difference.
• Bring chicken to room temperature before baking.
• If you want extra smokiness, add a small pinch of smoked paprika.
• Use a meat thermometer — internal temp should reach 165°F (74°C).

Variations & Substitutions

Boneless Version: Use chicken thighs or breasts. Reduce cooking time slightly.

Spicier Version: Increase chili powder or add green chili paste.

Air Fryer Option: Cook at 380°F for 18–22 minutes, flipping halfway.

Dairy-Free Version: Use thick coconut yogurt as a substitute.

Low-Fat Option: Use Greek yogurt for extra protein and lower fat.

Storage, Freezing & Reheating Tips

Refrigerator: Store in an airtight container for up to 4 days.

Freezing: Freeze cooked chicken for up to 2 months. Wrap tightly.

Reheating: Reheat in oven at 350°F for 10–12 minutes. Avoid microwaving too long to prevent drying.

FAQs

Can I make baked tandoori chicken without food coloring?

Yes. The traditional red color often comes from chili powder and paprika. Food coloring is optional and not necessary for flavor.

How long should I marinate tandoori chicken?

Minimum 4 hours, but overnight marination gives deeper flavor and tenderness.

Why is my tandoori chicken dry?

It’s usually overbaked. Use a thermometer and remove once it reaches 165°F internally.

Can I use chicken breast instead of drumsticks?

Yes, but reduce cooking time slightly since breasts cook faster.

What do you serve with baked tandoori chicken?

It pairs well with basmati rice, naan, cucumber raita, fresh salad, or grilled vegetables.