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Home Collections BBQ Recipes

Oven Baked Tandoori Chicken

By:Nagi
Published:1 May '19Updated:10 May '23
305 Comments
Recipe v Video v Dozer v

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 served with saffron rice and minted yogurt sauce

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!

Oven Baked Tandoori Chicken - made from scratch with everyday ingredients, the flavour of this is authentic!

Tandoori Chicken on saffron rice, fresh out of the oven ready to be served

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.

Ingredients in Tandoori chicken marinade

Chicken in Tandoori Chicken Marinade

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!

How to make Tandoori Chicken

What to serve with Tandoori chicken

Here’s what I serve with Tandoori Chicken:

  • Saffron Rice– love the colour contrast! Recipe below. Though plain basmati rice will do in a pinch (or other rice of choice).

  • Minted Yogurt– the freshness of the mint and cool yogurt pairs so well with all things Indian. Recipe below.

  • 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).

  • 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

Close up photo showing juicy inside of tandoor chicken with saffron and minted yogurt sauce

Watch how to make it

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Tandoori Chicken on saffron rice, fresh out of the oven ready to be served

Baked Tandoori Chicken

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Chicken
Indian, Nepalese
4.91 from 81 votes
Servings5
Tap or hover to scale
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Recipe video above. Tandoori chicken - baked in the oven! For everyone who doesn't have a tandoor sitting in the middle of their kitchen. 🙂 The flavour infusion and the lovely crust from the marinade is sensational. Easy sub for Kashmiri Chilli, the only ingredient that is not sold at supermarkets.

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:

1. Garam Masala is an Indian spice mix that you can purchase in dried herbs and spices section of supermarkets. It costs the same as other spices. The spices in it include: cardamon, coriander, cumin, ginger, cinnamon, nutmeg and cloves.
SUB with curry powder (like Keens, Clives of India) + 1 tsp All Spice (or 1/8 tsp extra of all the other spices in recipe plus 1/8 tsp each cinnamon, nutmeg, cardamom, ginger)
2. Kashimiri Chilli - found at Indian grocery stores, gives tandoori chicken the red colour and bit of spiciness. Tastes like spicy paprika. Easy sub with: 3 tsp paprika (smoked if possible, otherwise sweet or normal) + few drop of red food colouring (if you want slightly more red colour).
This is the one I use (Amazon USA link, but I got mine from a Sydney Indian store. Here is a better value one on Amazon USA. 
Use in place of paprika in Indian recipes such as Biryani and Chicken Tikka Masala for an earthy, authentic flavour. It's almost a direct sub with paprika - except it's a bit spicy.
3. Chilli Powder - This is pure ground chilli powder and it's spicy. This is not US/Canadian Chili Powder which is a spice mix with South Western/Tex Mex flavours. Sub: cayenne pepper, or leave it out if you want mild.
4. Chicken - best made with bone in thighs, drumsticks and wings as they require 50 min or so which gives you a nice tandoori crust. For boneless thighs, bake 25 minutes, for breast, bake 22 min - or better yet, BBQ on grills or cook on stove!
5. Marinating - for emergency marinade, make 2 or 3 slashes in the chicken and marinade 2 to 3 hours. Can also freeze the chicken with the marinade (raw). Then when you want to cook it, allow it to defrost then simply follow the recipe.
5. Saffron Rice (serves 5) - Soak 1/8 tsp saffron threads in 1/4 cup (65ml) boiled water for 5 min. Add saffron water to large saucepan with 2 cups (500ml) cold water and 1.5 cups basmati rice. Cover, bring to simmer over medium high, then reduce heat to medium low so it's simmering. Cook 12 minutes until water is absorbed (tilt pot to check), remove from stove and stand for 10 minutes covered.
To use imitation saffron powder (much better value) use 1/16th tsp and add to saucepan with 2 1/4 cups (565ml) water, cook per above (I did this for rice in photos, was out of saffron threads)
6. Recipe source - Inspired by Qmin Indian cookbook, a restaurant I used to frequent in my corporate days. Also by referencing the packets of tandoori spice mixes sold at Indian grocery stores (I'm told by Indian store owners that most Indians make Tandoori chicken using tandoori spice mixes!).
7. Tandoori Chicken nutrition per serving.

Nutrition Information:

Serving: 250gCalories: 442cal (22%)Carbohydrates: 8g (3%)Protein: 28g (56%)Fat: 32g (49%)Saturated Fat: 9g (56%)Cholesterol: 148mg (49%)Sodium: 643mg (28%)Potassium: 528mg (15%)Sugar: 5g (6%)Vitamin A: 265IU (5%)Vitamin C: 3.8mg (5%)Calcium: 180mg (18%)Iron: 1.9mg (11%)
Keywords: tandoori chicken, tandoori chicken marinade
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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!

Dozer golden retriever dog photo bombing photo shoot of dog cake

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305 Comments

  1. Layan says

    February 25, 2016 at 2:08 pm

    5 stars
    Hi Nagi! Looks like another wonderful recipe that I cannot wait to try! But, sadly, I don’t own a rack. Is there any way I can just bake the chicken tandooris on a normal pan? Thanks!!!

    Reply
    • Nagi says

      February 25, 2016 at 6:59 pm

      Hi Layan! All those years I made this as a teenager, we never had a rack either. So totally fine! ?

      Reply
  2. Zanne says

    February 20, 2016 at 12:25 pm

    5 stars
    Thank you so much for this recipe! I made it last weekend, and everyone LOVED it. It was perfect.

    Reply
    • Nagi says

      February 22, 2016 at 9:31 am

      I’m so glad you enjoyed it Zanne!! 🙂

      Reply
  3. Lindsay says

    January 4, 2016 at 2:40 pm

    5 stars
    I mad this today and it was amazing! I made the marinade last night so by 2:00 this afternoon it would be good. This is definitely a new regular meal in my house!

    Reply
    • Nagi | RecipeTin says

      January 6, 2016 at 5:51 pm

      WOO HOO!! I’m so happy to hear you say that Lindsay, thanks! 🙂

      Reply
  4. Amanda West says

    November 19, 2015 at 12:55 pm

    5 stars
    Wow! I made this tonight for dinner and this was the most flavorful chicken ever! I cannot wait for leftovers tomorrow. Thank you for all your awesome recipes. I’ve pinned so many!

    Reply
    • Nagi | RecipeTin says

      November 21, 2015 at 5:59 am

      I’m so glad you enjoyed it Amanda! Thank you so much for taking the time to come back and let me know!

      Reply
  5. Tania | My Kitchen Stories says

    October 28, 2015 at 6:17 pm

    I love your photos Nagi!. I am hoping to give this a go for sure as soon as I get some yoghurt back in the fridge. It looks so very goo.

    Reply
    • Nagi | RecipeTin says

      October 29, 2015 at 12:51 am

      Ooooh, I do love Tandoori chicken! I hope approve Tania! 🙂 N x

      Reply
  6. Lyn says

    October 12, 2015 at 9:20 am

    5 stars
    Simply delicious!!! Grilled mine and can’t wait for leftovers tonight:) Thanks

    Reply
    • Nagi | RecipeTin says

      October 13, 2015 at 7:27 pm

      YAY! I’m SO GLAD!! N x

      Reply
  7. elaine|ChinaSichuanFood says

    October 7, 2015 at 11:23 am

    Love the crispy skin with marinates Nagi. They totally win my heart.

    Reply
    • Nagi | RecipeTin says

      October 8, 2015 at 7:10 am

      Thank you so much Elaine!! I love thick crusts 🙂 Loaded with flavour!

      Reply
  8. Whitney | WhitBit's Indian Kitchen says

    October 5, 2015 at 10:13 am

    Ooooooh child. What have you done?!? The way the marinade is on that chicken is glorious!! You were in Nepal one year before I was there! I was in Kathmandu, though. I took a bus all the way from Jaipur and it was an experience, to say the least. Would love to see more of your photos!

    Reply
    • Nagi | RecipeTin says

      October 6, 2015 at 6:49 am

      NO WAY!! I spent time in Kathmandu too 🙂 Loved it. I am thinking of going back soon. It will be sad to see the ruins but I kinda feel like I’ll be supporting them by going, you know?

      Reply
  9. Bam's Kitchen says

    October 3, 2015 at 12:14 am

    5 stars
    I want to lick the screen, but that would not be very lady like. I too have had so many versions of tandoori chicken but none so tender looking as yours. Some of the “resorts” we have stayed have some of the best cooked home meals ever…maybe time to head back again soon.

    Reply
  10. Sip and Spice says

    October 2, 2015 at 5:09 pm

    5 stars
    Hey Nagi,

    I’ve been following you for quite a while and must say your posts always make me lick my lips. Awesome work, brilliant blog and fab photos.

    I must add that for tandoori chicken to be authentic and traditional, it has to be cooked in a tandoor, from where the dish gets it’s name. BBQ Grilled over coals also produces a fantastic dish but differs from one cooked in a tandoor. The key being the insanely high temperature that a tandoor gets to, up to 480 C/900 F. The extremely high temperature radiates off the clay walls, totally envelops the food cooking it much quicker than on a grill and thus keeping it juicier.

    Your recipe is awesome, authentic.

    Keep up the great work!

    Reply
    • Nagi | RecipeTin says

      October 5, 2015 at 6:21 am

      Thank you! I’m so glad you approve! 🙂 Yup, I do know the real authentic one is made in a tandoor, I did talk about it in the post 🙂 The one over charcoal was how they made it in Nepal – I guess they didn’t have a tandoor big enough to cook for everyone! 🙂 I wish I had a tandoor…

      So glad you approve of this recipe though!! Thank you so much for taking the time to leave this thoughtful message! N x

      Reply
      • Sip and Spice says

        October 6, 2015 at 7:45 pm

        5 stars
        With pleasure Nagi. Love your site!

        I’m also a massive foodie and love cooking but I know how much effort it takes to perfect recipes, the ingredients, the quantities, etc… and to make them public.

        You are an inspiration.

        Reply
        • Nagi | RecipeTin says

          October 7, 2015 at 6:06 am

          <3 N x

          Reply
  11. Faria Ansari says

    October 2, 2015 at 3:41 pm

    5 stars
    This looks so good! I’m going to make it tonight. I have a question, though. If I am using bone in chicken breast, how long should I bake it? Also, can I put the chicken in the grill mode for the last 5 minutes? Brilliant job, Nagi! ☺

    Reply
    • Nagi | RecipeTin says

      October 5, 2015 at 6:17 am

      Hi Faria! I’m so sorry for the delay responding. Bone in breast – depending on how large – will take around 45 minutes too. but please be careful not to overcook it so it dries out!! And yes you can grill for the last 5 minutes!

      Reply
  12. Remya @ Forks N Knives says

    October 2, 2015 at 10:08 am

    That looks awesome Nagi and is exactly how we make at home, except that I cheat some times by adding store bought tandoori mix. Have a great weekend.

    Reply
    • Nagi | RecipeTin says

      October 2, 2015 at 2:57 pm

      Thank you for your wonderful message!! No judgement on the cheating – I would cheat more often if I had an Indian grocery store nearby!!!

      Reply
  13. Shinee says

    October 2, 2015 at 1:34 am

    Your photos always leave me with puddle of drool, Nagi! So making this for dinner this week. And gosh, I bet that grilled tandoori chicken over charcoal must have been epic! Thanks for sharing the story. 😉

    Reply
    • Nagi | RecipeTin says

      October 2, 2015 at 2:49 pm

      Thank you Shinee, you are so sweet! Hope you do try it – and LOVE it!! N x

      Reply
  14. easypeasylifematters says

    October 1, 2015 at 2:22 pm

    We love Indian food at our house so this recipe is totally up our street! 🙂

    Reply
    • Nagi | RecipeTin says

      October 1, 2015 at 9:53 pm

      Ooh, I hope you do!

      Reply
  15. Gloria | Food Oh Glorious Food says

    October 1, 2015 at 12:45 pm

    The restaurants in my area suffer because of you. Why would I go out and pay money to a restaurant when I can be at home cooking your meals?!

    This looks amazing. Another meal that will be good to add to our catalogue of meals that will come in handy once I go back to work. I’ll give this a whirl shortly – can’t wait to fill my house with the glorious aromas of tandoori chicken! And thanks for the tips with other cuts of meat – I’m going to give the thigh fillets and breast fillets a go – dark meat for me, white meat for J Daddy – everyone’s a winner!

    Reply
    • Nagi | RecipeTin says

      October 1, 2015 at 9:52 pm

      Ooh, you are bang on, the smell is incredible!!! 🙂 PS save your money for Eastwood dumplings 🙂 Too tedious to make at home!

      Reply
      • Gloria | Food Oh Glorious Food says

        October 3, 2015 at 12:37 pm

        Marinade made, chicken are in a bag swimming in the rich sauce, and into the freezer it goes. Can’t wait to cook this next week!

        Reply
        • Nagi | RecipeTin says

          October 5, 2015 at 6:30 am

          Exactly what I do 🙂 I have some in the freezer TOO!!

          Reply
  16. Maureen | Orgasmic Chef says

    October 1, 2015 at 10:40 am

    5 stars
    I think you win the Internet with this recipe, Nagi. I’ve been telling myself for ages that it’s time to try this in the oven. There’s an Indian restaurant not far from here and I get my fix there but at home is better.

    Reply
    • Nagi | RecipeTin says

      October 1, 2015 at 9:49 pm

      Thanks Maureen!! This is a bit of a personal fave, so I’m glad you approve! N x

      Reply
  17. Ange says

    October 1, 2015 at 8:33 am

    This looks fabulous Nagi and perfect for our Sunday arvo sess. Do you think this is suitable for wings?

    I love how you came about the recipe. My latest cook book is a Greek one by the owner of my lunch spot.

    Reply
    • Nagi | RecipeTin says

      October 1, 2015 at 9:47 pm

      Hi Ange! Yup, it certainly does work with wings 🙂 Baking time is about 35 min. Oooh, Greek? My recipe for tomorrow is Greek, from a Greek cookbook!!!

      Reply
  18. Sabrina says

    October 1, 2015 at 7:47 am

    These look great! It’s funny but somewhere on my list of things to cook are Tandoori chicken legs! I’ll will have to make these soon.

    Reply
    • Nagi | RecipeTin says

      October 1, 2015 at 9:46 pm

      Well there you go!!! Now you have a recipe to check out!

      Reply
  19. Sam @ SugarSpunRun says

    October 1, 2015 at 5:43 am

    5 stars
    What amazing memories, Nagi! Also, this recipe truly could not have come at a better time for me… I just had some tandoori chicken over the weekend and I’ve been absolutely craving it since. Now I can make my own, thanks to you!! 🙂

    Reply
    • Nagi | RecipeTin says

      October 1, 2015 at 9:45 pm

      YES make it yourself!!! It really is easy!! N x PS Aren’t you supposed to be taking a break??

      Reply
  20. Rachel (Rachel's Kitchen NZ) says

    October 1, 2015 at 5:05 am

    Oh, this is so my kind of dish – Nagi – surprise:-) I have Qmin cookbook – lucky you to have worked so close to the restaurant! Love that book and have made number of dishes from it.

    Reply
    • Nagi | RecipeTin says

      October 1, 2015 at 9:44 pm

      NO WAY! I can’t believe you have the cookbook! It is not widely known. 🙂 Our list of unique similarities is getting longer…. PS It was 22 degrees today, I was at Pittwater swimming with Dozer! Summer is here, YAY!!

      Reply
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