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Tandoori chicken served with naan bread and salad
Spicy tandoori chicken with fresh salad and naan

Oven-Baked Tandoori Chicken

Author: Flavelo
Recipes Main Courses
Tandoori chicken is named after the 'tandoor', the traditional clay oven where meat roasts at extreme heat. At home, we mimic this with a high oven setting. Yogurt not only flavors but uses enzymes and acids to tenderize muscle fibers perfectly.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 850 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Knife for scoring
  • Parchment paper

Allergen Information

⚠️ Milk

Instructions

1 ✓

Clean chicken and score (cut deep slits) in 2-3 places to the bone.

Tip: Slits let marinade reach deep and help heat penetrate faster.
2 ✓

Mix yogurt, spices, ginger, garlic, lemon, and salt in a bowl.

Tip: Yogurt acidity and calcium activate meat enzymes, tenderizing fibers.
3 ✓

Coat chicken in marinade, rubbing into slits. Refrigerate (min. 2 hrs).

Tip: Cold slows bacteria, but chemistry works on the meat.
4 ✓

Preheat oven to 425°F (or 400°F convection). Line tray with parchment.

Tip: High heat is needed for char.
5 ✓

Place chicken on tray, drizzle with oil. Bake 35-40 mins, flipping halfway.

Tip: Done when internal temp reaches 165°F and juices run clear.
6 ✓

Broil for last 2-3 minutes to char edges.

Tip: Gives authentic smoky taste.

Recipe FAQ

Why isn't it red like in restaurants?
Restaurants often use food coloring. Natural color comes from Kashmiri chili and paprika.
How long to marinate?
Min. 2 hours, best overnight. Acids need time to tenderize.

Ingredients

  • 4 whole Chicken Leg Quarters (skin removed optional)
  • 3/4 cup Greek Yogurt
  • 2 tbsp Tandoori Masala Spice Mix
  • 3 cloves Garlic (crushed)
  • 1 tsp Fresh Ginger (grated)
  • 2 tbsp Lemon Juice
  • 1 tsp Salt
  • 2 tbsp Vegetable Oil or Melted Butter