This is an easy baked Tandoori Chicken recipe for everyone who happens not to have a tandoor sitting in the middle of your kitchen! Made with accessible ingredients from scratch, chicken is infused with flavour from a yogurt tandoori chicken marinade then baked until golden with little charred bits.
Finger lickin’ good!
Tandoori Chicken recipe
Butter Chicken, Chicken Tikka Masala or Tandoori Chicken?? Any outing to an Indian restaurant causes a crisis of indecision as we battle it out between these 3 wildly popular Indian chicken dishes!
There’s no denying that one of the reasons why we love Tandoori chicken is the signature smokey chargrilled flavour that can only be achieved in a clay tandoor built to withhold fierce charcoal heat.
But don’t worry, you won’t miss the chargrill flavour in this Tandoori Chicken recipe. My trick is to jack up the flavour of the marinade to compensate – we’re talking big, big flavours here!
Tandoori Chicken Marinade
Here’s what you need for the Tandoori Chicken Marinade.
Kashmiri Chilli is what gives Tandoori the signature red colour. Tastes like paprika with a bit of spiciness, you’ll need to hunt down an Indian grocery store for this. But don’t worry, paprika is a near perfect flavour sub! The chicken won’t be quite as red but will still have a red hue. You can easily increase the redness with a drop or two of red food colouring.
How to make it
The making part is very straight forward: mix marinate, add the chicken, then leave to marinate. 12 to 24 hours is best, or 48 hours. If you’re in a rush, then 2 to 3 hours will do the trick if you cut slashes into the chicken.
While this is a baked tandoori chicken recipe, it’s a ripper on the barbie too. And off the charts amazing if cooked over charcoal!
What to serve with Tandoori chicken
Here’s what I serve with Tandoori Chicken:
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Saffron Rice– love the colour contrast! Recipe below. Though plain basmati rice will do in a pinch (or other rice of choice).
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Minted Yogurt– the freshness of the mint and cool yogurt pairs so well with all things Indian. Recipe below.
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Side Salad*– try this Indian Tomato Salad or use the same dressing with slices of cucumber. Otherwise, check out this South Indian-style Cabbage & Carrot Salad with Coconut. A simpler alternative is Everyday Cabbage Salad (it’s in the recipe notes).
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Flatbreads – When naan is in hot demand, I reach for my Easy No Yeast Flatbreads. Because it’s not a saucy curry, I like to brush the flatbreads with garlic butter for extra flavour – SO GOOD!
* Fresh side salads are less common in Indian cuisine, vegetables tend to be cooked. So don’t get too caught up about an authentic fresh side salad – go with what you like! – Nagi x
Watch how to make it
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Baked Tandoori Chicken
Ingredients
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 chilli 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
Serving
- Basmati rice OR Saffron rice (see note)
Instructions
- Mix Marinade ingredients in a large bowl. Add chicken, cover and marinate 12 to 24 hours (Note 5)
- Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.
- 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.
- Bake for a further 10 minutes, brush/dab top with Marinade.
- Bake further 10 minutes, do a final baste with Marinade then spray with oil.
- 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) or plain Basmati Rice.
Minted Yoghurt:
- Combine ingredients in a food processor and blitz until mint is very finely chopped.
BBQ Option:
- Preheat BBQ with closed lid to medium, brush grills lightly with oil. Place bone-in skin-on chicken skin side down on grills, cook 5 min until surface is just caramelised - no more.
- Baste, then flip. Baste, then close lid. Cook for 20 minutes or until internal temperature is 175F/80C (bone in thighs and drumsticks), basting once or twice more.
Recipe Notes:
Nutrition Information:
Originally published September 2015. Completely rewritten April 2019, new photos, new video, tidied up video and most importantly, new Life of Dozer section added!
Life of Dozer
Final photo from Dozer’s birthday cake recipe from Monday – when I was trying to do a “nice” overhead photo of the cake and when he saw I was teetering on a ladder fiddling with my camera, he knew it was an opportune time to lunge in for ANOTHER slice!
Mary O'Neill says
If I was making this for crowd could I do up to step 4 the day before and finish it off when the guests are all here the next night? Love your recipes.
Nagi says
Hi Mary! I’m always a bit funny about part cooking chicken. I would recommend cooking it until just cooked through (just cut into it to check) but before you get that lovely crusty brown bits. Then pop it into the oven to reheat and get those brown bits 🙂 N x
Heather says
Marinating too long in yogurt also changes the texture of chicken, so I wouldn’t marinate it more than overnight or 12 hours.
Cynthia says
This was good and interesting. So many wonderful spices that filled the house with a pleasant aroma! Was happy to find the garam masala at my local food store. The smoked variation of paprika was a nice touch. The repeated basting was a bit laborious but worth it. I just found that the chicken (drumsticks) took longer than specified to cook. Shared the baking pan with your Ultra Crispy Smashed Potatoes. Served with store-bought tzatziki.
Nagi says
I’m so glad you liked it Cynthia, sometimes bigger drumsticks can take slightly longer unfortunately – but so worth it in the end!
Reethi says
Hi Nagi. In which mode should I bake. I mean in convection, grill or combo.
Nagi says
Hi Reethi, I’d use convection – N x
Trudi says
Hey Nagi
I’m obsessed with your recipes! Thank you so much. I was thinking about doing this recipe with chicken wings. Would the cooking time differ?
Nagi says
Chicken wings would be great! Just adjust the cook time as they shouldn’t take as long to cook, reduce the time by 10 minutes or so ☺️
Sayan says
Using Mustard oil makes the flavours even more intense.
Dee says
Can I use Greek yoghurt for the marinade?
Nagi Maehashi says
Yes, perfect!
Rakesh Patel says
Hi, do you remove the skin from the drumsticks or keep it on?
Nagi says
Leave it on 🙂
Nirali says
That looks so good! I love to bake tandoori chicken as well as opposed to grill because I don’t know how to use my grill! Lol!
Heather says
If I have found Tandoori Masala. Would you use that instead of garam masala and all the other spices? Would you still add grated ginger and garlic? It sounds delicious as you have it, but you mentioned that most places in India use the tandoori spice mix. I would like to try it like that too.
Nagi says
Hi Heather! It think I’d just use that in place of the other spices but still add ginger and garlic 🙂 YUM! N x
Jax says
Hi Nagi!
I’m using thigh fillets, do you think best to cook in a pan, high heat, to get the good black bits(like in the masala)?
Or just bake like the drums on a higher heat?
I want the marinade to be crusted on them! 😋
Cheers!
Nagi says
I would absolutely pan fry if using boneless thigh!
Julie Parkes says
Oh my goss Nagi. This meal was simply outstanding.
I can still taste the amazing flavours in my mouth.
I would give this 20 out of 10.
It was so easy to prepare. I must admit that I only marinated it for about five hours,but next time I will do it overnight.
The meal was sensational.
Thank you for your fabulous recipes.
There is never a dud.
Nagi says
I’m glad you enjoyed this Julie! Thank you for letting me know 🙂 N x
Sarath says
Hello Nagi,
This sounds delicious. You mentioned “Line a tray with foil and place a rack on the tray.” Do you meant place the tray on the rack? I am a little confused.
Also is there any substitute for parpika?
Malcolm says
Hello Sarath,
I have travelled around 20 countries ansd have never found ground paprika difficult to find in local supermarkets.
(Sometimes called piment, or paprica piccante).
However, some people are allergic to paprika and chilli powder, in which case just leave it out of the recipe.
I hope this helps.
hahouyet says
Hello Nagi, thank you for your great recipes. Do you have a substitute for garam masala please? It is not available in my country (Algeria).
Malcolm says
Hello hahouyet,
Some years ago I went to a shop that sells electrical appliances and bought the cheapest, smallest electric *coffee grinder* , which i use exclusively for grinding spices. (Otherwise the coffee tasts horrible ! ! ! !)
Whizz the following ingredients:
1 tablespoon cumin seeds
2 tablespoons tumeric
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons black pepper
1 teaspoon cinnamon
1/2 teaspoon black loves
Add
1 1/2 teaspoons ground cardamom seeds (not the pods !)
1/2 teaspoon ground nutmeg
This keeps quite well in a jar for several weeks
I hope this helps.
Zainab says
How can I make it a little spicier? I was thinking of adding 1tsp of chili garlic sauce?
Nagi says
Or cayenne pepper or pure chilli powder 🙂 N x
Jen says
My chicken is marinating as we speak! Can’t wait to cook it and devour it! The smell of the marinade was enticing in itself! I’m also putting in some par-boiled potatoes in the marinade and letting them bake with the chicken. I know my crowd will love the both of them! I’m a Weight Watcher and this is an extremely friendly way of preparing chicken for me! I love the recipes we can all enjoy!
Nagi says
Hope you love it!! N x
Michelle says
How many SP’s do you think?
Jen says
If you use breast pieces as well as legs and thighs, it’s extremely WW friendly. I just divide the amount of oil between the number of pieces, I use non-fat Greek yoghurt so that’s easy. You may only be looking at counting the oil if you have breast meat. I would have to enter it into the recipe part of my app to be precise.
Jen says
I forgot to say that we never eat chicken skin so removing that was a given! I know there will be a change in taste but I don’t think we’ll miss it! Your recipe is wonderful though just as it is…
Crazy Granny says
Great directions! I wish I had seen your recipe first! First recipe I used didn’t have oil for one and directions not so good. Use this recipe everone!! Thank you Nagi
Nick Walker says
Hi Nagi,
Great recipe, I added a more heat and I always slash the drumstick with a sharp knife 45 down deg to the bone. 2 slashes on each side to get better penetration from the marinade. I mightt be weird, have you tried adding finely chopped banana, lemon juice and chopped coriander and bot of chilli into the yogurt instead of or as well as the mint. ? mmmmm
Nagi says
Not sure about the banana but everything else sounds amaaaaazing!!! N xx
Jo says
Really yummy and great flavour. We devoured them in seconds. Served with basmati rice, icy cold sliced cucumbers and crunchy raw sliced onions. Chilled Greek yoghurt with coriander and mint. Of course lemon. The onions and cucumber really complimented the tandoori.
If I may add here, I did cook the chicken legs for an extra 20 minutes. They were only ‘just’ cooked. I think about another 5 to 10 minutes on top of this, would have made them even better.
I wonder if 400F might be better at the time recommended in your recipe…at least in my oven.
Thank you for this recipe. It is a keeper for us.
Nancy Leonard says
Do you use both the masala and the tumeric, cumin, coriander and cayenne or just the masala?
Nagi says
Hi Nancy – yes, everything in the ingredients list is required. 🙂 N x
John says
Couldn’t get the knife and fork working quick enough to get this food inside. It was sooooo yummy!
Nagi says
I LOVE HEARING THAT!! 😂