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Oven-baked tandoori chicken garnished with fresh herbs and served on a plate.

Baked Tandoori Chicken

A flavorful fusion of aromatic spices and succulent chicken, this Baked Tandoori Chicken is an ideal dish for family dinners or gatherings.
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Prep Time 12 hours
Cook Time 40 minutes
Total Time 12 hours 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 375
Ingredients Method Notes

Ingredients
  

Marinade
  • 1.5 cups plain yogurt For a rich and tangy base.
  • 2 tablespoons oil For flavor and moisture.
  • 1.5 tablespoons lemon juice Adds a zesty touch.
  • 2 teaspoons grated ginger Provides fragrant depth.
  • 5 cloves minced garlic Essential for flavor.
  • 3 teaspoons garam masala For spice flavor.
  • 1.5 tablespoons Kashmiri chili powder Adjust for color and heat.
  • 1 teaspoon turmeric powder For color and earthiness.
  • 2 teaspoons cumin Enhances the flavor.
  • 2.5 teaspoons coriander powder For additional flavor.
  • 0.5 teaspoon chili powder Adjust to taste.
  • 1 teaspoon salt Enhances all flavors.
Chicken
  • 1.2 kg bone-in skin-on chicken thighs or drumsticks Ensure juicy texture.
  • as needed oil spray For crispy texture.

Method
 

Preparation
  1. In a large bowl, combine all the marinade ingredients: yogurt, oil, lemon juice, ginger, garlic, and spices. Mix until they form a smooth paste.
  2. Add the chicken pieces to the marinade, ensuring they are well-coated. Cover the bowl and refrigerate for 12 to 24 hours.
Cooking
  1. Preheat your oven to 180°C (350°F). Line a tray with foil and position a rack over it.
  2. Remove the chicken from the marinade, shaking off any excess. Place the chicken pieces on the rack and bake for 20 minutes.
  3. Remove the tray from the oven and generously slather the reserved marinade over both sides of the chicken.
  4. Return the chicken to the oven for another 10 minutes. After this, dab the top with more marinade and bake for an additional 10 minutes.
  5. Baste the chicken again and spray lightly with oil. Increase the oven temperature to 220°C (450°F) and bake for another 10 to 15 minutes or until charred.
Serving
  1. Serve Baked Tandoori Chicken with Minted Yogurt and basmati rice or saffron rice.

Notes

For grilling, preheat your BBQ to medium heat, brush the grates with oil, and cook chicken skin-side down for about 5 minutes. Flip, baste, and close the lid for another 20 minutes.