Oven Baked Tandoori Chicken Recipe

Oven Baked Tandoori Chicken Recipe


Chicken Recipe

This is a simple baked Tandoori Chicken recipe for everybody who happens not to have a tandoor sitting in the middle of your kitchen! Made with accessible ingredients from scratch, chicken is infused with flavor from a yogurt tandoori chicken marinade then baked until golden with little charred bits.


Tandoori Marinade :

  • 1 1/2 cups plain yoghurt (full fat best)
  • 2 tbsp oil (any)
  • 1 1/2 tbsp lemon juice
  • 2 tsp ginger , grated
  • 5 garlic cloves , minced
  • 3 tsp garam masala spice mix (Note 1)
  • 1.5 tbsp kashmiri chilli powder (Note 2 subs)
  • 1 tsp turmeric powder
  • 2 tsp cumin
  • 2 1/2 tsp coriander powder
  • 1/2 tsp chili powder, adjust to taste (pure, not US chili Note 3)
    1 tsp salt

Chicken :

  • 1.2kg / 2.4lb drumsticks, bone-in skin on chicken thighs or Marylands (whole chicken legs) (Note 4)
  • Oil spray

Mint Yoghurt (Optional)  :

  • 1 cup plain yoghurt
  • 1/2 cup mint leaves, packed
  • Salt and pepper
  • Olive oil

Instructions :

  1. First, mix Marinade ingredients in a large bowl. Add chicken, cover and marinate 12 to 24 hours (Note 5)
  2. Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.
  3. Remove chicken from the Marinade, shaking off excess (reserve Marinade), and place on the rack. Bake for 20 minutes, then slather Marinade generously on both sides.
  4. Bake for a further 10 minutes, brush/dab top with Marinade.
  5. Bake further 10 minutes, do a final baste with Marinade then spray with oil.
  6. Increase heat to 220C/450F. Bake for a further 10 to 15 minutes until you get some nice charred spots. Serve with Minted Yogurt and Saffron Rice (below)!

Oven Baked Tandoori Chicken Recipe

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