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Oven Baked Tandoori Chicken

Oven Baked Tandoori Chicken is marinated in yogurt and warm spices.
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Prep Time 15 minutes
Course Main Course
Cuisine Indian-inspired

Ingredients
  

Tandoori Marinade

  • 1 1/2 cups plain full-fat yogurt
  • 2 tbsp oil
  • 1 1/2 tbsp lemon juice
  • 2 tsp grated ginger
  • 5 garlic cloves minced
  • 3 tsp garam masala
  • 1 1/2 tbsp Kashmiri chili powder
  • 1 tsp turmeric powder
  • 2 tsp cumin
  • 2 1/2 tsp coriander powder
  • 1/2 tsp chili powder adjust to taste
  • 1 tsp salt

Chicken

  • 1.2 kg 2.4 lb drumsticks, bone-in skin-on thighs, or whole chicken legs
  • Oil spray

Mint Yogurt (Optional)

  • 1 cup plain yogurt
  • 1/2 cup fresh mint leaves packed
  • Salt and pepper
  • Drizzle of olive oil

For Serving

  • Basmati rice or saffron rice

Instructions
 

Make the marinade: In a large bowl, combine yogurt, oil, lemon juice, ginger, garlic, garam masala, Kashmiri chili powder, turmeric, cumin, coriander, chili powder, and salt. Mix until smooth.

    Marinate the chicken: Add chicken pieces and coat thoroughly. Cover and marinate for 12–24 hours in the refrigerator for best flavor.

      Preheat oven: Set oven to 180°C / 350°F. Line a tray with foil and place a rack on top.

      • Remove chicken from marinade, shaking off excess (reserve marinade). Arrange on rack.
      • Bake for 20 minutes. Remove and generously baste both sides with reserved marinade.
      • Bake another 10 minutes. Brush again with marinade.
      • Bake another 10 minutes, baste once more, then lightly spray with oil.
      • Increase heat to 220°C / 450°F. Bake 10–15 minutes until slightly charred and cooked through (internal temp 175°F / 80°C for bone-in pieces).

      Mint Yogurt: Blend yogurt, mint, salt, pepper, and olive oil until smooth.

      • Serve Oven Baked Tandoori Chicken with basmati rice and mint yogurt sauce.

      Notes

      • Serve with naan bread and cucumber salad.