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
Scale
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.
