Oven-Baked Tandoori Chicken (Easy Restaurant-Style Recipe)
Juicy, flavorful chicken legs marinated in a vibrant yogurt and spice blend, then oven-baked to achieve a charred, smoky finish reminiscent of a traditional tandoor oven. A showstopping Indian classic made easy at home for two.
Prepare the chicken
Pat 4 bone-in, skin-on chicken legs dry with paper towels. Using a sharp knife, make 3 shallow diagonal cuts (slashes) on each chicken piece, cutting about 1/4 inch deep into the meat. These cuts allow the marinade to penetrate the chicken for more flavor. Place the chicken pieces in a large bowl or resealable bag.
💡 Pro Tips:
- •Patting the chicken dry helps the marinade stick better.
- •Slashing the chicken ensures the marinade flavors reach deep into the meat.
Make the marinade and marinate
In a medium bowl, combine 1/2 cup plain yogurt, 2 tablespoons lemon juice, 2 tablespoons vegetable oil, 3 cloves minced garlic, 1 tablespoon grated fresh ginger, 1 tablespoon paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, 1/2 teaspoon ground turmeric, 1/2 teaspoon chili powder, 1/4 teaspoon cayenne pepper (if using), and 1 teaspoon salt. Whisk until smooth and well combined. Pour the marinade over the chicken pieces. Use your hands or tongs to rub the marinade thoroughly into the cuts and all over the chicken. Cover and refrigerate for at least 2 hours (or up to overnight for best results).
💡 Pro Tips:
- •Marinating for at least 2 hours is essential for authentic tandoori flavor.
- •The yogurt tenderizes the chicken while the spices infuse it with flavor.
Bake the chicken
Preheat your oven to 450°F (230°C). Line a baking sheet with aluminum foil and place a wire rack on top (this allows air to circulate for even cooking). Lightly grease the rack with cooking spray or oil. Remove the chicken from the marinade, allowing any excess to drip off, and place the pieces on the wire rack, skin-side up. Bake for 35-40 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the skin is charred in spots and deeply colored. For extra char, switch the oven to broil for the last 3-5 minutes, watching closely to prevent burning.
💡 Pro Tips:
- •The high oven temperature mimics a tandoor oven and creates charring.
- •Broiling at the end adds the signature blackened spots of tandoori chicken.
Rest and serve
Remove the chicken from the oven and let it rest for 5 minutes. Resting allows the juices to redistribute throughout the meat, making it juicier. Arrange the tandoori chicken on a serving plate. Garnish with 2 tablespoons chopped fresh cilantro. Serve with lemon wedges and sliced red onion on the side. Pairs well with steamed basmati rice, naan bread, raita (yogurt sauce), or a simple green salad.
💡 Pro Tips:
- •Resting the chicken ensures it stays juicy when you cut into it.
- •A squeeze of fresh lemon juice before eating adds brightness to the smoky flavors.
- Large bowl or resealable bag (for marinating)
- Medium bowl (for marinade)
- Baking sheet
- Aluminum foil
- Wire rack
- Whisk
- Measuring cups
- Measuring spoons
- Knife and cutting board
- Meat thermometer (recommended)
- 💡For a more vibrant red color, add 1-2 drops of red food coloring to the marinade (optional and purely cosmetic).
- 💡If you do not have a wire rack, place the chicken directly on the foil-lined baking sheet and flip halfway through cooking.
- 💡Leftover tandoori chicken is excellent in wraps, salads, or chopped and added to fried rice. Store in an airtight container in the refrigerator for up to 3 days.
Got Leftovers?
Turn what you already have in your fridge into delicious meals. Our AI-powered generator creates personalized recipes from your ingredients.
You Might Also Like
Discover more delicious recipes similar to what you're cooking
