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recipe image of chicken thighs drumsticks yogurt ginger garlic paste lemon juice tandoori masala garam masala turmeric cumin coriander chili powder oil food coloring kasuri methi butter for basting on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

Baked Tandoori Chicken

Juicy and flavorful baked tandoori chicken that's tender from two marinades and baked to perfection, capturing authentic Indian spices in your home oven.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 2 lbs 2 drumsticks or thighs, skin on or off
First Marinade
  • 1/4 cup 1/4 fresh lemon juice
  • 1 teaspoon 1 ginger garlic paste (or 1 tbsp minced ginger + 1 tbsp minced garlic)
  • 1 teaspoon 1 salt
  • 1/2 teaspoon 1/2 black pepper
Second Marinade (Yogurt Marinade)
  • 1 cup 1 full fat plain yogurt (Greek works well)
  • 2 tablespoons 2 vegetable oil or melted ghee
  • 1 tablespoon 1 Kashmiri red chili powder (substitute paprika if needed)
  • 1 teaspoon 1 garam masala
  • 1 teaspoon 1 ground coriander
  • 1 teaspoon 1 ground cumin
  • 1/2 teaspoon 1/2 turmeric powder
  • 1/4 teaspoon 1/4 cayenne pepper (optional, for extra heat)
  • 1 tablespoon 1 kasoori methi (dried fenugreek leaves), crushed
Garnish (Optional)
  • Fresh cilantro chopped
  • Lemon wedges
  • Sliced red onions

Equipment

  • sharp knife,
  • large mixing bowls
  • Plastic Wrap
  • Baking sheet
  • Wire rack

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 400°F (200°C). Line a large baking sheet with foil and place a wire rack on top.
  6. 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.
  7. Turn oven to broil for the last 2-3 minutes, watching closely for char. Remove and rest for 5-10 minutes.
  8. Garnish with fresh cilantro and serve with lemon wedges and sliced red onions.

Nutrition

Calories: 285kcalCarbohydrates: 6gProtein: 28gFat: 14g

Notes

This recipe uses a double marinade for authentic flavor and tenderness. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in oven at 350°F for 10-15 minutes.
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