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Baked Tandoori Chicken

This Baked Tandoori Chicken delivers authentic Indian-inspired flavor using your regular oven. Juicy, tender, and perfectly spiced, it’s an easy high-protein dinner that tastes restaurant-quality without complicated steps.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time: 4 hours
Total Time 55 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Indian
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken drumsticks or thighs
  • 1 cup plain full-fat yogurt
  • 2 tbsp lemon juice
  • 4 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp paprika
  • 1 –2 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp oil

Method
 

  1. Pat chicken dry and cut deep slits into each piece.
  2. Mix yogurt, lemon juice, garlic, ginger, spices, salt, and oil in a bowl.
  3. Coat chicken thoroughly in marinade.
  4. Cover and refrigerate for at least 4 hours or overnight.
  5. Preheat oven to 425°F (220°C).
  6. Arrange chicken on a lined baking tray with rack.
  7. Bake 30–40 minutes, flipping halfway.
  8. Broil 3–5 minutes for charred edges.
  9. Rest 5 minutes before serving.

Notes

  • Overnight marination gives best flavor.
  • Use rack for better airflow and crisping.
  • Internal temperature must reach 165°F.