Easy Baked Indian Chicken Recipe

You know those dishes that just *feel* like home? The ones that, no matter how many times you make them, still manage to transport you back to a specific memory, a warm kitchen, or a happy gathering? For me, that dish is Tandoori Chicken. It’s not just food; it’s a whole experience. The aroma alone, that incredible smoky, spicy, tangy scent that fills the house while it’s marinating and then baking, it’s just magical. I remember my mom making it for special occasions, and the excitement that would bubble up inside me, knowing that a feast was coming. Compared to other grilled chicken recipes, this one has a depth of flavor that’s hard to beat, a beautiful char, and that vibrant, unmistakable red hue that just screams delicious. I’ve tried countless versions over the years, and while many were good, this is the one that consistently knocks it out of the park, every single time. It’s become my go-to when I want to impress, or honestly, just when I’m craving something seriously satisfying.

What is Tandoori chicken?

So, what exactly is Tandoori Chicken? At its heart, it’s chicken that’s been marinated in a deeply flavorful mixture of yogurt and spices, then traditionally cooked in a super hot, clay oven called a tandoor. That’s where the name comes from, obviously! Think of it as the ultimate flavor-packed, slightly charred, juicy chicken. The yogurt acts as a tenderizer, making the chicken incredibly moist and tender, while the spices are the real magic makers, infusing every bite with warmth and complexity. It’s not just about heat, though; there’s a beautiful balance of earthy, tangy, and sometimes slightly sweet notes. The vibrant red color often comes from a touch of food coloring or Kashmiri chili powder, which gives it that signature look without being overwhelmingly spicy for most palates. It’s a dish that’s both comforting and exciting, a true taste of Indian cuisine that’s surprisingly approachable for home cooks!

How do I make Tandoori Chicken?

Quick Overview

The process for making this Tandoori Chicken is wonderfully straightforward. It boils down to marinating chicken pieces in a vibrant spice and yogurt mixture, letting those flavors meld, and then cooking them until they’re juicy and beautifully charred. We’ll be using a combination of pantry-staple spices, fresh aromatics, and good quality yogurt to create that classic tandoori taste. The magic really happens during the marinating stage, so giving it adequate time is key. Then, whether you pop it in the oven or on the grill, you’re on your way to some seriously delicious chicken that’s miles better than anything from a restaurant takeout container. It’s really all about building layers of flavor and letting the chicken cook perfectly.

Ingredients

For the Marinade:
2 pounds bone-in, skin-on chicken thighs and drumsticks (about 6-8 pieces)
1 cup plain full-fat yogurt (Greek yogurt works too, but it’s thicker, so you might need a splash more lemon juice)
2 tablespoons fresh lemon juice
1 tablespoon grated fresh ginger
1 tablespoon minced garlic (about 3-4 cloves)
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon paprika (use smoked paprika for an extra layer of flavor!)
½ teaspoon turmeric powder
½ teaspoon Kashmiri red chili powder (or cayenne pepper for more heat, or regular paprika if you don’t have it – Kashmiri gives that lovely color)
½ teaspoon salt, or to taste
A few drops of red food coloring (optional, for that authentic vibrant color)

For Serving (Optional):
Fresh cilantro, chopped
Lemon wedges
Sliced red onions

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re baking this in the oven, preheat it to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. I always do this part first because it means I’m ready to go as soon as the chicken is marinated. If you’re grilling, preheat your grill to medium-high heat and lightly oil the grates.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the ground cumin, ground coriander, garam masala, paprika, turmeric powder, Kashmiri chili powder (or cayenne/paprika), salt, and the optional red food coloring. Just give them a good mix to combine all those wonderful spices. This ensures the spices are evenly distributed throughout the marinade.

Step 3: Mix Wet Ingredients

In a large bowl (big enough to hold all your chicken), combine the plain yogurt, fresh lemon juice, grated fresh ginger, and minced garlic. Stir everything together until it’s smooth and well combined. The yogurt is the base that helps all these flavors cling to the chicken and makes it super tender.

Step 4: Combine

Add the spice mixture from Step 2 to the yogurt mixture in the large bowl. Stir everything together really well until you have a smooth, thick, vibrantly colored paste. It should smell amazing already!

Step 5: Prepare Filling

Make sure your chicken pieces are patted dry with paper towels. This helps the marinade adhere better. Add the chicken pieces to the bowl with the marinade. Use your hands (I always feel it’s best this way!) to rub the marinade all over the chicken, making sure to get it under the skin where possible for maximum flavor. Ensure every piece is generously coated.

Step 6: Layer & Swirl

Arrange the marinated chicken pieces on the prepared baking sheet or place them in a large resealable bag or container. Cover and refrigerate for at least 2 hours, but I highly recommend marinating for 4-6 hours, or even overnight for the deepest flavor. The longer it marinates, the more tender and flavorful your chicken will be. Trust me on this one!

Step 7: Bake

Bake the chicken in the preheated oven for 35-45 minutes, or until the chicken is cooked through and has lovely charred edges. The exact time will depend on the size of your chicken pieces. If grilling, cook for about 6-8 minutes per side, turning frequently, until cooked through and nicely charred. You want that slightly crispy exterior!

Step 8: Cool & Glaze

Once the chicken is cooked, let it rest for about 5-10 minutes before serving. This allows the juices to redistribute, making the chicken even more succulent. While it’s resting, you can squeeze some fresh lemon juice over it for an extra zing, or whisk up a quick mint-yogurt sauce to serve alongside.

Step 9: Slice & Serve

Serve the Tandoori Chicken hot, garnished with fresh cilantro and lemon wedges. It’s delicious on its own, but even better with some warm naan bread or a side of basmati rice. The vibrant color and incredible aroma are always a crowd-pleaser!

What to Serve It With

This Tandoori Chicken is so versatile, it truly fits into any meal. For a proper **Breakfast**, think of it as a fun addition to a savory spread. Maybe some small pieces served alongside scrambled eggs or in a breakfast burrito with some onions and peppers? It’s unexpected but delicious! If you’re planning a **Brunch**, this is fantastic. Imagine a beautiful platter with the Tandoori Chicken, some fluffy basmati rice, a cooling cucumber raita, and maybe some warm naan. It feels elegant and exciting. As a **Dessert**… well, not directly, but as a delicious pre-dessert or a lighter main course for a multi-course meal, it’s perfect. And for **Cozy Snacks**, this is pure comfort. Think of serving it with just some warm pita or naan, a side of pickled onions, and maybe a simple green salad. It’s my go-to when I want something satisfying without being too heavy. My kids always ask for this when we have friends over, and it’s always the first thing to disappear from the buffet table!

Top Tips for Perfecting Your Tandoori Chicken

Over the years of making this Tandoori Chicken, I’ve picked up a few tricks that I think really make a difference. For the **Chicken Prep**, I always use bone-in, skin-on pieces. The bone adds flavor, and the skin gets wonderfully crispy and delicious. Patting them really dry before marinating is crucial; it helps the marinade stick better. For **Mixing Advice**, don’t be shy with the spices! Taste your marinade before adding the chicken if you’re comfortable doing so (just avoid raw chicken contact for safety). If it tastes a little bland, add a pinch more salt or a squeeze more lemon. Overmixing the chicken *in the marinade* isn’t really an issue, but make sure it’s evenly coated. For **Swirl Customization**, if you want that super vibrant red, don’t be afraid of a tiny bit of red food coloring. It’s purely for aesthetics, but it does give it that restaurant look! If you’re using Kashmiri chili powder, it gives a beautiful natural red without needing the food coloring. For **Ingredient Swaps**, if you don’t have fresh ginger or garlic, you can use about a teaspoon each of ground ginger and garlic powder in a pinch, but fresh is always best for that punchy flavor. If you can’t find full-fat yogurt, low-fat will work, but it might result in a slightly less rich marinade. For **Baking Tips**, placing the chicken on a wire rack set over a baking sheet allows air to circulate, helping it cook more evenly and get crispier on all sides. If you don’t have one, just turning the chicken halfway through baking works too. For **Glaze Variations**, I don’t usually use a glaze on this chicken as the marinade is so flavorful, but a drizzle of melted butter mixed with some fresh lemon juice and cilantro right after it comes out of the oven is divine! Or a simple mint chutney is always a winner.

Storing and Reheating Tips

This Tandoori Chicken is so good, you’ll likely want to enjoy leftovers! If you have any, storing it properly is key to keeping it delicious. At **Room Temperature**, it’s best to let it cool completely before storing, and I wouldn’t leave it out for more than two hours. For **Refrigerator Storage**, once cooled, transfer the chicken to an airtight container. It should stay good in the fridge for about 3-4 days. The flavor actually deepens a bit after a day, which is lovely! For **Freezer Instructions**, this chicken freezes surprisingly well. Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. To thaw, transfer it to the refrigerator overnight. For **Glaze Timing Advice**, if you’re planning on adding a fresh glaze or drizzle (like melted butter and herbs) after reheating, do it just before serving to keep those flavors bright and fresh.

Frequently Asked Questions

Final Thoughts

There you have it – my tried-and-true Tandoori Chicken recipe! It’s more than just a dish; it’s a little piece of my kitchen that I’m so happy to share with you. It’s the perfect balance of bold flavors, tender chicken, and that irresistible char. Whether you’re a seasoned cook or just starting out, I promise you can nail this. It’s a lifesaver for busy evenings when you want something special, and it’s always a guaranteed hit at gatherings. Don’t be intimidated by the spice list; they all come together to create something truly spectacular. If you love exploring vibrant flavors, you might also enjoy my recipes for Butter Chicken or Chicken Tikka Masala – they’re in a similar flavor universe! I truly hope you give this Tandoori Chicken a try. I can’t wait to hear how yours turns out and what you think of it! Let me know in the comments if you have any questions or your own favorite ways to enjoy it!

Oven Baked Tandoori Chicken

Authentic flavours, my Tandoori Chicken is made in the oven with accessible ingredients. No need to hunt down obscure spices!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Marinade

• 1.5 cup plain yogurt full fat best
• 2 tablespoon oil any
• 1.5 tablespoon lemon juice
• 2 teaspoon ginger grated
• 5 cloves garlic minced
• 3 teaspoon garam masala spice mix
• 1.5 tablespoon kashmiri chilli powder see subs
• 1 teaspoon turmeric powder
• 2 teaspoon cumin
• 2.5 teaspoon coriander powder
• 0.5 teaspoon chilli powder adjust to taste, pure, not US chili
• 1 teaspoon salt

Chicken

• 1.2 kg drumsticks, bone-in skin on chicken thighs or Marylands whole chicken legs

For Finishing

• Oil spray

Minted Yoghurt

• 1 cup plain yogurt
• 0.5 cup mint leaves packed
• Salt and pepper
• Olive oil

Instructions

 

Preparation Steps

• Mix Marinade ingredients in a large bowl. Add chicken, cover and marinate 12 to 24 hours.
• 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.

Notes

This recipe is perfect for a flavorful and impressive meal. Ensure chicken is marinated for the full 12-24 hours for optimal flavor.