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Spice up the dinnertime with this smoky and perfectly juicy tandoori chicken. Marinated in yogurt and cooked in the oven, this recipe comes together in minutes!
We love our Indian recipes, especially those with chicken.
If you’ve tried my butter chicken, chicken saag, or chicken tikka masala, you are in for a treat: this tandoori chicken recipe will be a new dinnertime favorite.
Table of Contents
What is tandoori chicken?
Tandoori chicken is, in my opinion, the most popular and tasty Indian dish ever. It features chicken marinated in yogurt and spices. Traditionally, the chicken is then cooked in a tandoor, which is a clay oven.
In my version, I oven-bake it, and it honestly tastes like something from a restaurant! Here are some reasons why I love this recipe:
- Healthy. Marinated in yogurt and roasted in the oven, tandoori seasoned chicken is a healthy way to cook chicken.
- Juicy and flavorful. Yogurt works well for tenderizing chicken and making it moist and juicy. The warm spices used in the marinade make the chicken super flavorful.
- Any chicken cut works. You can use any chicken cut for this recipe. I typically use chicken quarters or chicken legs, but leaner cuts like chicken thighs also work very well.
What I love about this recipe is just how authentic it tastes. Sure, cooking it in a tandoor oven would make things complete, but this oven-baked version tastes just as good!
Ingredients needed
This recipe calls for very simple ingredients and pantry spices. Besides the chicken itself, you’ll likely have everything on hand. Here is what you’ll need:
- Chicken. I prefer using chicken leg quarters for this recipe because they are fatty, flavorful, and has the bone intact. You can also use a mix of chicken legs and drumsticks. If you want boneless chicken, opt for chicken thighs.
- Yogurt. Plain Greek yogurt or natural yogurt. It goes without saying but please do not use flavored yogurt.
- Lemon juice. Optional, but if your yogurt is NOT on the tard side, add 1 teaspoon of lemon or lime juice.
- Ginger and garlic. Freshly minced. Fresh ginger and garlic give the chicken Asian notes and add great flavor. Use fewer or more garlic cloves, depending on your preferences.
- Spices. The spice blend I prefer using for my tandoori chicken recipe consists of garam masala, cumin, cinnamon, ground coriander, turmeric, and smoked paprika. While you can customize the spice blend for tandoori chicken, I recommend you never skip the garam masala, as it gives the dish an authentic Indian feel.
- Olive oil. For the marinade. You can use butter or ghee but I find it firms up a little too much for my liking.
- Salt. To taste.
Find the printable recipe with measurements below.
How to make tandoori chicken
Besides marinating the chicken, this recipe calls for barely any hands-on time. The oven takes care of all the hard work! Ready to bake some chicken?
Step 1- Prepare the marinade. Add the yogurt to a mixing bowl. Add the spices, freshly minced ginger and garlic, and olive oil. Give the mixture a good mix.
Step 2- Marinate the chicken. Pat dry the chicken pieces and put them in the marinade. Mix well to get the chicken completely coated. Cover and marinade for up to 24 hours in the fridge. If you are in a hurry, let the chicken sit in the marinade for around 10 minutes.
Step 3- Assemble. Preheat the oven to 200C/400F degrees. Line the wire racks with tin foil. Remove the chicken cuts from the yogurt mixture and shake off the excess marinade. Place the chicken on the wire rack.
Step 4- Bake. Bake for 25 to 30 minutes or until the chicken is nicely charred and cooked through. Allow the chicken to rest for 5 minutes and serve with naan and coconut rice.
Alternative cooking methods
During the warmer months, I like to grill the chicken instead of baking it, and it only needs a few minor tweaks. I’ve also tested this out in the air fryer AND the instant pot, which are both great for speedy cooking.
Grill method: Once the chicken is marinated, place it on a preheated charcoal grill or grill pan. Grill on high heat for 8 minutes per side.
Air fryer method: Once marinated, place the chicken pieces in a single layer in the air fryer basket. Air fry at 200C/400F for 20 minutes, flipping once halfway through.
Instant pot method: Marinate the chicken then place it in the Instant Pot and switch on ‘saute’ mode. Sear the chicken on both sides. Add remaining marinade and set the pot to ‘pressure cook’. Cook the chicken for 8-10 minutes, before turning it off and allow it to naturally release for 10 minutes.
Recipe tips and variations
- Use even-sized chicken pieces to ensure even cooking. If you are using different cuts of chicken, I recommend cooking them in batches.
- Don’t overcrowd the baking rack so that the chicken pieces brown well on all sides.
- Have a thermometer at hand. Remove the chicken from the oven as soon as it reads 165F in the thickest part of the chicken.
- Resting the chicken is important because it allows the juices to redistribute amnd yield the most juiciest meat ever.
- For a fun twist on this chicken, shred it with two forks for pulled tandoori chicken.
- You may notice my recipe isn’t as red or pink as restaurant-style Tandoori chicken. The reason is I don’t use any red food coloring. If you want to make this with aesthetic purposes in mide, add 1-2 drops to the marinade.
- For some added spice, add some cayenne pepper or red chili powder.
How to store leftovers
To store: Leftovers can be stored in the refrigerator in airtight containers for up to five days.
To freeze: Place the cooked and cooled chicken in a shallow container and store it in the freezer for up to two months.
Reheating: Microwave portions of the chicken for 40-50 seconds or reheat in a preheated oven until hot.
Frequently asked questions
Tandoori chicken is one of the healthiest chicken recipes to make. As the chicken is marinated in yogurt and then baked and not fried, it doesn’t contain a high amount of saturated fats. You can use chicken breasts to make tandoori chicken lower in fat and calories and higher in protein.
Chicken tikka is another popular Indian dish that features yogurt-marinated chicken pieces. The pieces are threaded on skewers and then grilled or roasted. Unlike the tandoori chicken, chicken tikka is always made with boneless chicken.
Chicken tikka and tandoori chicken are both healthy. It all depends on the type of chicken cuts used to make them. The healthiest version of both dishes is made with skinless chicken breast.
Tandoori chicken is juicy thanks to the yogurt marinade and earthy due to the Indian spices, ginger, and garlic. Cooked over high heat, authentic tandoori chicken is also smoky. This is why I like to add smoked paprika to the marinade to make up for the smokiness that the traditional cooking method provides.
More delicious Indian dinners to try
- Chicken vindaloo– Spicy, tangy, and perfect if you love your curries spicy!
- Lamb Rogan Josh– Rich and creamy, the curry base is made up of tomatoes and yogurt.
- Lamb vindaloo– Similar to the chicken version, but swap out the meat for lamb.
- Paneer Tikka Masala– My family’s favorite veggie curry, the leftovers taste even better.
Perfect Tandoori Chicken
Video
Ingredients
Instructions
- In a mixing bowl, mix together all the ingredients, except for the chicken.
- Pat dry the chicken then add it to a large mixing bowl. Add in the marinade and mix very well, until all the chicken is completely coated.
- Either cover and marinate for up to one day, or if you are in a hurry, let it sit for 10 minutes at room temperate.
- Preheat the oven to 200C/400F. Place tin foil on two wire racks. Remove each piece of chicken from the bowl and shake off the excess marinade. Place them on the wire rack.
- Bake for 20-25 minutes, or until they begin to char around the edges.
- Allow the chicken to set for 5 minutes before serving.
Notes
Nutrition
Recipe originally published March 2015 but updated to include new photos, information, and video for your benefit.
I make a pot of chicken broth every single week (GAPS Diet). I am so sick of eating boiled (and then shredded) chicken, although sometimes I do turn it into a stir fry or add other seasonings. I am going to try this sauce on it to mix things up. Can’t wait until I make the next batch of broth this weekend.
Oh fantastic- I can imagine how redundant that would be- Hope you enjoy this version!
I just got done making this for lunch using the boiled chicken, heating it all in a in a large pan. Perfection! It was a big hit with my 10 year old daughter, along with slices of cucumber, roasted cauliflower, and fermented carrots. Even with all the sides, she ate 3 heaping portions of the chicken and told me that she definitely wants me to make this recipe often. I did add a teaspoon of ginger too (fresh grated ginger would have been amazing, but was looking for quick and easy today). This dish would be great on top of rice, for those who eat rice, or riced cauliflower, or zucchini noodles. I am looking forward to trying some more of your recipes. The Persian chicken looks delicious too!
I’m thinking about all the ways I could use this pulled chicken! Looks so good!
Oh yay! enjoy!
I can’t wait to try this recipe. The onus is that I have every single ingredient.
I love to use the pressure cooker because it’s so easy and the meats is so tender. What do you think?
Hi Sunny! I was actually inspired by my mum’s recipe which used a pressure cooker for this! To be honest, if I had time and patience, I’d cook this in there or a slow cooker, but for those in a time crunch, it works beautifully 🙂
Just stumbled across your blog via Pinterest and this recipe looks amazing. I’m always looking for new ways to mix up the basics, and since we eat a lot of chicken in my house (it’s easy, lean, and always available in bulk) it’s nice to have options that flavor it differently. Definitely saving this recipe for this week. Also, love the way your write your posts!
🙂 Oh madsnake!
Thanks so much, Nicole- Hope you enjoy it!
I can’t wait to try this, I’m all about the quick (and delicious) dinner. But don’t be hating on the slow cooker. I use mine all. the. time. Especially in the summer since my oven really heats up the house (and I live in Texas). It’s great because my husband can eat when he gets home early, and I can eat when I get home late. win-win.
I recently found your blog and really love all your healthy recipes. Keep them coming Arman.
Now, how do you make TahDig, the Persian rice with crunchy layer on the bottom?
Hi Trish! Thanks so much for your kind words!
Oh man, I’d need to ask my mum- I am very scared of making Persian style rice- There is some magic in it which makes it so fluffy haha! 🙂
Making this now and have a question- I know you say drain immediately but wanting to make sure I have this right- drain the chicken stock liquid and don’t use any of it or the onions for the shredded chicken?
You are welcome to use the onions there, but because the sauce works nicely to coat the chicken, I opt not to use the chicken stick liquid 🙂
Awesome! Thanks for the quick reply. About to shred my chicken now and eat with some roasted cauliflower and sweet potatoes. Smells yummy.
OH YUM! Joy, I’m offended you didn’t invite me over! 😉
I made this and then immediately text Jo to tell her I had made a recipe that was whole30 since she has been nagging at me about doing the whole plan. Blah blah blah. Not interested if wine isn’t part of the plan. BUT I will say this was a damn good meal. … And I served it with a half a bottle of wine 🙂
Hahaha love it- Thanks so much, Jan! Wine is pretty much activated water, so you’re all good!
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
Thanks Simon- simple and delicious!