Introduction
Hi there! Benjamin here. I still remember the first time I tasted authentic tandoori chicken, hot from a traditional clay tandoor. The smoky aroma, the vibrant red hue, the incredibly tender meat… it felt like magic. For years, I believed that experience was impossible to replicate at home. What if I told you that the secret to restaurant quality tandoori chicken isn’t a fiery, thousand dollar oven, but your very own kitchen oven? It’s true. The journey to this very recipe started with a simple question: how can we capture that iconic flavor and create the most incredible Baked Tandoori Chicken without special equipment? It took a lot of experimenting in my kitchen, with Emily and the kids acting as my official taste testers, but we finally cracked the code.
This isn’t just another chicken recipe. This is a gateway to the bold, aromatic world of Indian spices, made accessible for every home cook. We’re going to walk through a two part marination process that tenderizes the chicken beautifully and packs it with layers of flavor. Forget dry, bland chicken. This recipe delivers juicy, succulent results every single time. It’s a dish that’s special enough for a weekend gathering but simple enough for a weeknight family dinner. It brings our family together around the table, sharing stories and savoring every single bite, and I’m so excited to share that experience with you. So grab your apron, and let’s make something unforgettable.
Why You’ll Love This Baked Tandoori Chicken
- Incredibly Flavorful and Authentic: The secret lies in a double marinade. The first, a simple mix of lemon juice, ginger, garlic, and spices, starts tenderizing the chicken and builds a foundational layer of flavor. The second, a yogurt based marinade packed with traditional spices like garam masala, turmeric, and Kashmiri chili, gives the chicken its signature vibrant color and deep, complex taste. Unlike many quick versions, this method ensures the flavors penetrate deep into the meat, giving you that authentic tandoori experience you crave. It’s a world away from simply coating the chicken in a spice paste; it’s about building flavor from the inside out. For a similar flavor journey, you might also love this Chicken Tikka Masala at Home.
- Perfectly Juicy and Tender Every Time: One of the biggest challenges with baked chicken is keeping it moist. This recipe guarantees juicy results. The yogurt in the marinade not only adds flavor but also contains enzymes that gently break down the proteins in the chicken, making it incredibly tender. We also use a specific baking technique, starting at a high temperature to lock in the juices and then finishing at a slightly lower temperature to cook it through perfectly. This method mimics the intense heat of a tandoor, creating a beautiful exterior char while keeping the inside succulent and soft.
- Surprisingly Easy for Beginners: Don’t let the impressive results fool you; this recipe is straightforward and perfect for cooks of all skill levels. The steps are broken down into simple, manageable stages. You’re essentially just mixing two marinades and then letting the chicken bake. There are no complicated techniques involved. It’s a fantastic way to introduce yourself to Indian cooking. If you want another incredibly flavorful yet easy recipe, this oven baked tandoori chicken is a great resource to explore different techniques. We make it easy, you make it delicious!
- Family Friendly and Versatile: My kids, Adams and Jana, absolutely devour this chicken. The spice level is warm and aromatic rather than overwhelmingly hot, making it a hit with both adults and children. You can easily adjust the heat by reducing or omitting the cayenne pepper. Plus, it’s an incredibly versatile dish. Serve it as a main course with naan and rice, shred it for tacos or wraps, or slice it over a fresh salad for a lighter meal. It’s also fantastic for meal prep, as the flavors only get better the next day.
Ingredients for Baked Tandoori Chicken
- 2 lbs chicken drumsticks or thighs, skin on or off
- For the First Marinade:
- 1/4 cup fresh lemon juice
- 1 tablespoon ginger garlic paste (or 1 tbsp minced ginger + 1 tbsp minced garlic)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For the Second Marinade (Yogurt Marinade):
- 1 cup plain full fat yogurt (Greek yogurt works well)
- 2 tablespoons vegetable oil or melted ghee
- 1 tablespoon Kashmiri red chili powder (for color, substitute with paprika if needed)
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon kasoori methi (dried fenugreek leaves), crushed
- For Garnish (Optional):
- Fresh cilantro, chopped
- Lemon wedges
- Sliced red onions
How to Make Baked Tandoori Chicken
Step-by-Step Instructions
- Prepare the Chicken: Start by preparing your chicken. Using a sharp knife, make 2 to 3 deep cuts or slashes into each piece of chicken. This is a crucial step! These cuts allow the marinade to penetrate deep into the meat, ensuring every bite is packed with flavor and the chicken cooks evenly. Pat the chicken pieces completely dry with paper towels. Dry chicken allows the marinade to cling better and helps achieve a better sear in the oven.
- Apply the First Marinade: In a large bowl, combine the fresh lemon juice, ginger garlic paste, salt, and black pepper. Whisk it all together. Add the chicken pieces to the bowl and use your hands to rub the marinade all over, making sure to get it into the cuts you made. Cover the bowl and let the chicken marinate for at least 30 minutes on the counter, or up to an hour in the refrigerator. This first acidic marinade begins the tenderizing process.
- Prepare the Second Marinade: While the chicken is in its first marinade, prepare the second one. In a separate large bowl, combine the yogurt, vegetable oil (or ghee), Kashmiri red chili powder, garam masala, ground coriander, ground cumin, turmeric powder, and optional cayenne pepper. Crush the kasoori methi (dried fenugreek leaves) between your palms as you add it to the bowl to release its aroma. Whisk everything together until you have a smooth, vibrant, and fragrant paste. This yogurt marinade is the heart of our Baked Tandoori Chicken.
- Combine and Marinate: Once the chicken has finished its first marination, transfer it to the bowl with the yogurt marinade. Don’t discard any of the first marinade; just move the chicken over. Use your hands to coat each piece thoroughly. Ensure the yogurt mixture gets into all the slashes and covers the entire surface of the chicken. Cover the bowl tightly with plastic wrap and place it in the refrigerator to marinate for at least 4 hours, but for the best, most authentic flavor, let it marinate overnight (up to 24 hours).
- Prepare for Baking: When you’re ready to bake, preheat your oven to 400°F (200°C). Line a large baking sheet with foil (for easy cleanup) and place a wire rack on top. The wire rack is essential; it allows hot air to circulate around the chicken, helping it cook more evenly and preventing it from sitting in its own juices, which would make it soggy.
- Bake the Chicken: Remove the chicken from the marinade, letting any excess drip off. You want a thick coating, but not huge clumps. Arrange the chicken pieces on the wire rack, leaving some space between them. Bake for 20 minutes, then flip the chicken pieces over and bake for another 15 to 20 minutes. The chicken is done when it’s cooked through and the internal temperature reaches 165°F (74°C) for thighs and drumsticks. The juices should run clear when pierced.
- Optional Char: For that classic tandoori char, turn your oven to the broil setting for the last 2 to 3 minutes of cooking. Watch it very closely, as it can go from perfectly charred to burnt in seconds! Broil until you see some nice dark, blistered spots on the chicken. This step adds a wonderful smoky flavor. If you’re a fan of charred chicken dishes, our Grilled Lemon Herb Chicken is another recipe you have to try.
- Rest and Serve: Once baked, remove the chicken from the oven and let it rest on the rack for 5 to 10 minutes. This allows the juices to redistribute, resulting in a much more tender and flavorful piece of meat. Garnish with fresh cilantro, and serve hot with lemon wedges and sliced red onions on the side.
Pro Tips & Variations
- Don’t Skip the Double Marinade: It might seem like an extra step, but the two stage marination is the key to authentic flavor and tenderness. The initial acidic marinade with lemon juice tenderizes the meat, while the second yogurt marinade builds the deep, creamy, spiced flavor profile. Trust the process; it makes a world of difference.
- Use Full Fat Yogurt: For the best results, use full fat plain yogurt or Greek yogurt. It creates a richer, creamier marinade that clings to the chicken beautifully. Low fat or non fat yogurt can be too watery and may become grainy when baked at high heat. The fat content also helps keep the chicken moist and tender. For another creamy chicken dish, check out our popular Homemade Butter Chicken.
- The Wire Rack is Your Best Friend: Baking tandoori chicken on a wire rack is non negotiable for achieving the right texture. It elevates the chicken, allowing hot air to circulate an all sides. This prevents the bottom from getting soggy and helps create a more uniform char, similar to how a real tandoor works. It’s a simple trick that yields professional results.
- Spicy Variation: If you love heat, feel free to increase the amount of cayenne pepper in the yogurt marinade. You can also add 1 to 2 finely minced green chilies (like serrano or green Thai chilies) to the second marinade for a fresh, vibrant kick of spice that complements the warm spices beautifully.
- Different Cuts of Chicken: This marinade is fantastic on virtually any cut of chicken. Try it with bone in, skin on chicken breasts, adjusting the cooking time as needed (breasts will cook faster). You can also make Baked Tandoori Chicken wings for an incredible appetizer, or use boneless, skinless chicken tenders for a quick cooking option that’s perfect for salads and wraps. If you want another perspective on making this classic, Delish offers a great tandoori chicken recipe as well.
Serving Suggestions
One of the best things about this Baked Tandoori Chicken is how well it pairs with so many different sides. It’s a true centerpiece dish that feels right at home in a variety of culinary settings. At our house, the classic pairing is a must. We serve it with warm, fluffy basmati rice to soak up all the delicious spices. A stack of fresh, pillowy naan bread is also essential for scooping up pieces of chicken and any stray bits of caramelized marinade. A simple side of cucumber raita, a cooling yogurt dip with grated cucumber and a pinch of cumin, provides a perfect, refreshing contrast to the warm spices of the chicken.
If you want to create a fuller feast, serve it alongside a simple salad of sliced red onions, tomatoes, and cucumbers, dressed with a squeeze of lemon juice and a sprinkle of chaat masala. For a heartier meal, this chicken is fantastic with roasted vegetables. Think potatoes, cauliflower, and bell peppers tossed in a little oil and spice before roasting alongside the chicken. You can also shred the leftover chicken and use it as a filling for incredible wraps with mint chutney and pickled onions, or pile it high on a bed of greens to create a flavor packed Chicken Salad Bowl with a tandoori twist. The possibilities are truly endless, making this a recipe you’ll return to again and again.
Storage & Reheating for Baked Tandoori Chicken
Proper storage is key to enjoying your delicious tandoori chicken for days to come. Once the chicken has cooled completely to room temperature, place it in an airtight container. It will keep well in the refrigerator for up to 4 days. In fact, like many spiced dishes, the flavors often meld and become even more delicious by the next day, making it perfect for planned leftovers and meal prep. You can also shred the chicken off the bone before storing to make it easy to add to salads, sandwiches, and bowls throughout the week.
For longer storage, this chicken freezes beautifully. Arrange the cooked and cooled chicken pieces in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together. Then, transfer the frozen pieces to a freezer safe zip top bag or airtight container. It will maintain its best quality for up to 3 months. To reheat, the best method is in the oven. Preheat your oven to 350°F (175°C), place the chicken on a baking sheet, and heat for 10 to 15 minutes, or until warmed through. This helps crisp up the outside again. You can also microwave it for a quicker option, but you’ll lose some of the texture. For frozen chicken, let it thaw in the refrigerator overnight before reheating.
FAQ about Baked Tandoori Chicken
Can I use boneless chicken for this recipe?
Absolutely! Boneless, skinless chicken thighs or breasts work wonderfully. Thighs will remain more moist and are more forgiving, while breasts will cook faster. If using breasts, be sure to pound them to an even thickness to ensure they cook evenly and don’t dry out. You’ll need to reduce the baking time, so start checking for doneness around the 20 minute mark.
What is Kashmiri red chili powder and is there a substitute?
Kashmiri red chili powder is a key ingredient in many Indian dishes. It’s prized for its vibrant red color and its mild level of heat. It gives tandoori chicken its signature red hue without making it overly spicy. If you can’t find it, you can substitute it with a combination of sweet paprika (for color) and a small pinch of cayenne pepper (for a little heat).
My chicken didn’t get red enough. What did I do wrong?
The deep red color of restaurant tandoori chicken often comes from a few sources: Kashmiri chili powder, and sometimes, red food coloring. This recipe avoids food coloring for a more natural approach. To get a deeper color, make sure you are using a quality Kashmiri chili powder or a vibrant paprika. Also, ensure the yogurt marinade coats the chicken in a thick, even layer. Don’t worry if the color isn’t neon red; the flavor will still be incredible!
Final Thoughts on Baked Tandoori Chicken
Cooking is about so much more than just food; it’s about creating memories and connections. This Baked Tandoori Chicken is a recipe that’s woven into the fabric of our family meals, and I hope it becomes a favorite in your home too. It’s a taste of something special, a journey to another part of the world, all from the comfort of your own kitchen. I truly believe anyone can make this!
If you try this recipe, I would absolutely love to hear about it! Leave a comment below and let me know how it turned out. And if you’re on Pinterest, don’t forget to save this recipe for later. For more family friendly recipes that bring everyone to the table, be sure to subscribe to our newsletter. Happy cooking!
Baked Tandoori Chicken
Ingredients
Equipment
Method
- Using a sharp knife, make 2 to 3 deep cuts or slashes into each piece of chicken. Pat the chicken pieces completely dry with paper towels.
- In a large bowl, combine the fresh lemon juice, ginger garlic paste, salt, and black pepper. Whisk together, add the chicken, and rub the marinade over the chicken, getting it into the cuts. Cover and marinate for at least 30 minutes on the counter or up to 1 hour in the refrigerator.
- While chicken marinates, combine yogurt, vegetable oil, Kashmiri red chili powder, garam masala, ground coriander, ground cumin, turmeric powder, optional cayenne pepper, and crushed kasoori methi in a separate large bowl. Whisk until smooth.
- Transfer the chicken from the first marinade into the second marinade bowl, adding the first marinade with it. Coat each piece thoroughly, ensure mixture gets into slashes. Cover and refrigerate for at least 4 hours, up to 24 hours.
- Preheat oven to 400°F (200°C). Line a large baking sheet with foil and place a wire rack on top.
- Remove chicken from marinade, letting excess drip off. Arrange on wire rack, leaving space between pieces. Bake for 20 minutes, flip, and bake another 15-20 minutes, until internal temperature reaches 165°F (74°C) and juices run clear.
- Turn oven to broil for the last 2-3 minutes, watching closely for char. Remove and rest for 5-10 minutes.
- Garnish with fresh cilantro and serve with lemon wedges and sliced red onions.
