If you have been craving a dish that bursts with vibrant flavors, smoky char, and incredible juiciness, then this Baked Tandoori Chicken Recipe is exactly what you need. It’s an irresistible combination of aromatic spices, tangy yogurt, and tender chicken baked to perfection, bringing all the magic of traditional tandoori cooking into your home oven without any charcoal grills or clay ovens. Get ready to fill your kitchen with enchanting aromas and impress everyone at your table with this beautifully spiced and colorful dish.
Ingredients You’ll Need
The magic behind this Baked Tandoori Chicken Recipe lies in its simple yet essential ingredients that work harmoniously to deliver bold flavor, vibrant color, and tender texture. Each one plays a starring role, from the creamy full-fat yogurt that tenderizes the chicken to the fragrant garam masala and Kashmiri chili powder whose smoky warmth paints the perfect tandoori hue.
- 1 1/2 cups plain yoghurt (full fat best): Acts as a tenderizing base and balances the spices with its natural creaminess.
- 2 tbsp oil (any): Helps in smooth marinade blending and keeps the chicken moist.
- 1 1/2 tbsp lemon juice: Infuses a bright, zesty tang that cuts through the richness.
- 2 tsp ginger (grated): Adds a fresh, peppery undertone that lifts the marinade.
- 5 garlic cloves (minced): Offers an aromatic punch and deep flavor complexity.
- 3 tsp garam masala spice mix: The heart of tandoori flavor with warm notes of cinnamon, cardamom, and cloves.
- 1.5 tbsp Kashmiri chilli powder: Provides beautiful red color and gentle smoky heat without overpowering.
- 1 tsp turmeric powder: Gives a subtle earthiness and golden hue.
- 2 tsp cumin: Adds a nutty, deep warmth that complements the other spices.
- 2 1/2 tsp coriander powder: Infuses a citrusy, slightly sweet flavor to balance the blend.
- 1/2 tsp chilli powder (pure, not US chili): Adjust to your heat preference for an extra kick.
- 1 tsp salt: Enhances all the flavors and seasons the meat deeply.
- 1.2kg / 2.4lb drumsticks, bone-in skin-on chicken thighs or Marylands: These cuts retain moisture and absorb marinade wonderfully.
- Oil spray: For crisping the skin beautifully just before the final bake.
- Mint leaves (1/2 cup, packed), plain yoghurt (1 cup), salt, pepper, olive oil: To make a fresh minted yogurt sauce that cools and complements the spicy chicken.
- Basmati rice or saffron rice: The perfect fragrant side to soak up all those irresistible juices.
How to Make Baked Tandoori Chicken Recipe
Step 1: Prepare and Marinate the Chicken
Start by blending all marinade ingredients—in particular the yogurt, spices, ginger, garlic, lemon juice, and oil—into a large bowl. This mixture is what transforms the chicken with layers of flavor and tender juiciness. Once mixed, immerse your chicken pieces fully, making sure every nook is coated. Cover and let it marinate in the fridge for 12 to 24 hours to allow the flavors to penetrate deeply and develop that classic tandoori essence.
Step 2: Set Up Your Oven for Baking
When you’re ready to bake, preheat your oven to a moderate 180 degrees Celsius (350 degrees Fahrenheit). Line a baking tray with foil to catch drips and place a wire rack on top—this setup allows heat to circulate evenly, ensuring the chicken cooks through while the skin crisps beautifully.
Step 3: Start Baking and Applying the Marinade
Remove the chicken pieces from the marinade, gently shaking off any excess to avoid sogginess. Reserve the marinade for basting later. Lay the pieces on the rack and slide them into the oven for 20 minutes. Then, generously slather the saved marinade over both sides of each piece—this step creates layers of moist, flavorful coating.
Step 4: Continue Baking with Basting
Bake for another 10 minutes, then use a brush or a spoon to dab more marinade on top. This repeated basting locks in moisture and deepens flavor while slowly building a sticky, tantalizing crust.
Step 5: Final Baste and Oil Spray
After this, bake for an additional 10 minutes. Do one last generous baste with marinade, then finish by spraying a light coat of oil on the chicken skin. This last step ensures a glorious crispy and slightly charred exterior when finished.
Step 6: Turn up the Heat for Charred Perfection
Now crank up your oven temperature to 220 degrees Celsius (450 degrees Fahrenheit). Bake for another 10 to 15 minutes until the chicken develops beautifully charred spots — that mouthwatering, signature tandoori look and taste. Be sure to keep an eye so it doesn’t overchar.
How to Serve Baked Tandoori Chicken Recipe
Garnishes
To complement the sizzling spices and charred crust, I adore serving this chicken with a dollop of minted yogurt sauce—a simple mix of plain yogurt, chopped fresh mint, a drizzle of olive oil, and a pinch of salt and pepper. It’s refreshingly cool, balancing the warmth of the dish perfectly.
Side Dishes
Basmati rice or fragrant saffron rice work like a charm here, soaking up all those lovely juices and marinade drippings. You can also pair it with warm naan bread or roasted veggies for a more substantial feast. The key is to keep the sides simple so the chicken remains the star.
Creative Ways to Present
For a fun twist, serve your Baked Tandoori Chicken Recipe taco-style in warm flatbreads topped with shredded lettuce, sliced onions, and a drizzle of minted yogurt. Or arrange the chicken on a large serving platter garnished with lemon wedges and sprinkled with fresh coriander leaves; it instantly elevates the dish’s festive feel when guests arrive.
Make Ahead and Storage
Storing Leftovers
Leftover tandoori chicken is just as delightful the next day. Store it in an airtight container in the refrigerator for up to 3 days. Make sure to keep it separate from fresh garnishes or rice to prevent sogginess.
Freezing
You can freeze the cooked chicken for longer storage. Wrap each piece tightly in foil or plastic wrap and place in a freezer-safe bag or container. It should keep well for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
When reheating, bake the chicken at 180 degrees Celsius (350 Fahrenheit) for 15 to 20 minutes until warmed through and crispy again. You can also reheat in a skillet over medium heat with a splash of water and a lid to keep meat juicy, finishing with an uncovered high heat blast to crisp the skin.
FAQs
Can I use chicken breasts instead of drumsticks or thighs?
You can, but drumsticks or bone-in thighs are preferred because they stay juicier and absorb the marinade better. Breasts tend to dry out more quickly when baking at high heat.
Is there a vegetarian version of this Baked Tandoori Chicken Recipe?
Absolutely! You can marinate paneer, cauliflower, or even mushrooms in the same spice-yogurt mix and bake similarly. The flavors carry through beautifully, making for a fabulous vegetarian tandoori dish.
What if I don’t have Kashmiri chili powder? What can I substitute?
Kashmiri chili powder is prized for its mild heat and vibrant red color. If unavailable, paprika mixed with a little cayenne pepper works well as a substitute, but adjust the quantity carefully for spice level.
Can I grill this chicken instead of baking?
Yes! Grilling can give you that authentic smoky tandoori flavor. Just be sure to baste regularly and watch the heat to avoid burning the marinade.
How important is marinating overnight? Can I marinate for less time?
Marinating overnight is ideal to let the flavors deeply penetrate and tenderize the chicken. However, if short on time, even 2 to 3 hours will impart great taste. The longer, the better for that signature tandoori character.
Final Thoughts
There’s something truly rewarding about making this Baked Tandoori Chicken Recipe from scratch—it’s like inviting the soul of Indian street food into your own kitchen. With its tender, spice-packed meat and stunning color, it’s a guaranteed crowd-pleaser that brings warmth and excitement to any meal. I hope you give this recipe a try and find as much joy in serving it as I do sharing it. Happy cooking!
Print
Baked Tandoori Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 12 hours 50 minutes (including marinating time)
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian
- Diet: Halal
Description
Baked Tandoori Chicken is a vibrant and flavorful Indian-inspired dish featuring succulent chicken marinated in a blend of yogurt and aromatic spices, then oven-baked to perfection with a slightly charred finish. This recipe yields tender, juicy chicken with a smoky tandoori flavor, perfect served with minted yogurt and saffron or basmati rice for a complete meal.
Ingredients
Marinade
- 1 1/2 cups plain yoghurt (full fat preferred)
- 2 tbsp oil (any)
- 1 1/2 tbsp lemon juice
- 2 tsp ginger, grated
- 5 garlic cloves, minced
- 3 tsp garam masala spice mix
- 1.5 tbsp kashmiri chilli powder (substitute with mild chili powder if unavailable)
- 1 tsp turmeric powder
- 2 tsp cumin
- 2 1/2 tsp coriander powder
- 1/2 tsp pure chilli powder, adjust to taste
- 1 tsp salt
Chicken
- 1.2kg / 2.4lb drumsticks, bone-in skin-on chicken thighs or whole chicken legs (Marylands)
- Oil spray
Minted Yogurt Sauce
- 1 cup plain yoghurt
- 1/2 cup packed fresh mint leaves
- Salt and pepper to taste
- Olive oil (for drizzling)
To Serve
- Basmati rice or Saffron rice
Instructions
- Prepare the Marinade: In a large bowl, thoroughly mix the plain yoghurt, oil, lemon juice, grated ginger, minced garlic, garam masala, kashmiri chilli powder, turmeric, cumin, coriander, pure chilli powder, and salt until well combined to form the marinade.
- Marinate the Chicken: Add the chicken drumsticks to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for 12 to 24 hours to allow the flavors to fully penetrate.
- Preheat Oven and Prepare Tray: Preheat your oven to 180°C (350°F). Line a baking tray with aluminum foil and place a wire rack on top to elevate the chicken for even cooking.
- Initial Baking: Remove the chicken from the marinade, allowing excess to drip off, and arrange the pieces on the rack. Reserve the leftover marinade. Bake the chicken for 20 minutes at 180°C.
- Baste the Chicken: After 20 minutes, generously slather leftover marinade on both sides of the chicken. Return to the oven and bake for another 10 minutes.
- Second Basting and Baking: Brush or dab more marinade on top of the chicken pieces and bake for an additional 10 minutes.
- Final Basting and Oil Spray: Do a final baste with marinade, then lightly spray the chicken with oil. Increase the oven temperature to 220°C (450°F).
- High Heat Roast for Charred Finish: Place the chicken back in the oven and bake for 10 to 15 minutes at 220°C, allowing some nice charred spots to develop for authentic tandoori flavor.
- Prepare Minted Yogurt Sauce: While the chicken is baking, blend or finely chop mint leaves and mix with 1 cup plain yoghurt. Season with salt, pepper, and drizzle with olive oil to taste. Chill until serving.
- Serve: Serve the baked tandoori chicken hot, accompanied by minted yogurt sauce and cooked basmati rice or saffron rice for a full, flavorful meal.
Notes
- Use full-fat plain yoghurt for best flavor and tenderness in the marinade.
- Kashmiri chilli powder can be substituted with mild chili powder or paprika for color and mild heat.
- Pure chilli powder is different from American chili powder; adjust the amount carefully to your heat preference.
- Chicken thighs or Marylands are recommended for juiciness and flavor; skin-on bone-in pieces yield the best results.
- Marinating the chicken for at least 12 hours is essential for deep flavor absorption.
- Using a rack while baking allows heat circulation and prevents sogginess.
- High heat roasting at the end creates a slightly charred, smoky finish similar to traditional tandoori cooking.
- Leftover marinade can be used for basting but should not be consumed raw after contact with raw chicken.
