Oven Baked Tandoori Chicken Recipe

40 mins Cook
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That is a quick baked Tandoori chicken recipe for everybody who happens now not to have a tandoor sitting within the middle of your kitchen! Made with reachable ingredients from scratch, chicken is infused with flavour from a yogurt tandoori chicken marinade then baked until golden with little charred bits.

Tandoori Chicken Recipe

Butter chicken, Tikka Masala or Tandoori chicken?? Any outing to an Indian eating place reasons a disaster of indecision as we struggle it out among these 3 wildly popular Indian chicken dishes!

There’s no denying that one of the motives why we adore Tandoori chicken is the signature smokey chargrilled flavour that could only be done in a clay tandoor constructed to withhold fierce charcoal heat.

However don’t worry, you won’t leave out the chargrill flavour in this Tandoori chicken recipe. My trick is to jack up the flavour of the marinade to compensate – we’re speakme big, huge flavours here!

Tandoori Chicken Marinade

Right here’s what you want for the Tandoori chicken Marinade.

Kashmiri Chilli is what offers Tandoori the signature crimson coloration. Tastes like paprika with a piece of spiciness, you’ll need to hunt down an Indian grocery shop for this. but don’t fear, paprika is a close to best flavour sub! The chicken received’t be pretty as crimson however will still have a purple hue. you could easily increase the redness with a drop or two of crimson meals colouring.

How to Make it

The making part could be very clear-cut: blend marinate, add the chicken, then go away to marinate. 12 to 24 hours is great, or forty eight hours. in case you’re in a rush, then 2 to three hours will do the trick if you cut slashes into the chicken.

Even as that is a baked tandoori chicken recipe, it’s a ripper at the barbie too. and off the charts amazing if cooked over charcoal!

What to Serve with Tandoori Chicken

Here’s what I serve with Tandoori Chicken:

  • Basmati Rice love the colour contrast! Recipe below. Though plain basmati rice will do in a pinch (or other rice of choice).
  • Minted Yogurt– the freshness of the mint and cool yogurt pairs so well with all things Indian. Recipe below.
  • Side Salad*– try this Indian Tomato Salad or use the same dressing with slices of cucumber. Otherwise, check out this South Indian-style Cabbage & Carrot Salad with Coconut. A simpler alternative is  Everyday Cabbage Salad (it’s in the recipe notes).
  • Flatbreads – When naan is in hot demand, I reach for my Easy No Yeast Flatbreads. Because it’s not a saucy curry, I like to brush the flatbreads with garlic butter for extra flavour – SO GOOD!

* Fresh side salads are less common in Indian cuisine, vegetables tend to be cooked. So don’t get too caught up about an authentic fresh side salad – go with what you like!  

Oven Baked Tandoori Chicken Recipe

Oven Baked Tandoori Chicken Recipe

That is a quick baked Tandoori chicken recipe for everybody who happens now not to have a tandoor sitting within the middle of your kitchen! Made with reachable ingredients from scratch, chicken is infused with flavour from a yogurt tandoori chicken marinade then baked until golden with little charred bits.
prep time
10 mins
cooking time
40 mins
total time
50 mins




  • 1 1/2 cups plain yoghurt (full fat best)

  • 2 tbsp oil (any)

  • 1 1/2 tbsp lemon juice

  • 2 tsp ginger , grated

  • 5 garlic cloves , minced

  • 3 tsp garam masala spice mix (Note 1)

  • 1.5 tbsp kashmiri chilli powder (Note 2 subs)

  • 1 tsp turmeric powder

  • 2 tsp cumin

  • 2 1/2 tsp coriander powder

  • 1/2 tsp chilli powder, adjust to taste

  • 1 tsp salt


  • / 2.4lb drumsticks, bone-in skin on chicken thighs

  • Oil spray


  • 1 cup plain yoghurt

  • 1/2 cup mint leaves, packed

  • Salt and pepper

  • Olive oil


  • Basmati rice or Saffron rice (see note)




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

BBQ Option

Preheat BBQ with closed lid to medium, brush grills lightly with oil. place bone-in skin-on chicken skin facet down on grills, cook dinner five min till surface is just caramelised - no more. Baste, then flip. Baste, then close lid. cook dinner for 20 mins or until inner temperature is 175F/80C (bone in thighs and drumsticks), basting a couple of times more.


1. Garam Masala is an Indian spice mix that you can purchase in dried herbs and spices section of supermarkets. It costs the same as other spices. The spices in it include: cardamon, coriander, cumin, ginger, cinnamon, nutmeg and cloves. SUB with curry powder (like Keens, Clives of India) + 1 tsp All Spice (or 1/8 tsp extra of all the other spices in recipe plus 1/8 tsp each cinnamon, nutmeg, cardamom, ginger) 2. Kashimiri Chilli - found at Indian grocery stores, gives tandoori chicken the red colour and bit of spiciness. Tastes like spicy paprika. Easy sub with: 3 tsp paprika (smoked if possible, otherwise sweet or normal) + few drop of red food colouring (if you want slightly more red colour). This is the one I use (Amazon USA link, but I got mine from a Sydney Indian store. Here is a better value one on Amazon USA. Use in place of paprika in Indian recipes such as Biryani and Chicken Tikka Masala for an earthy, authentic flavour. It's almost a direct sub with paprika - except it's a bit spicy. 3. Chilli Powder - This is pure ground chilli powder and it's spicy. This is not US/Canadian Chili Powder which is a spice mix with South Western/Tex Mex flavours. Sub: cayenne pepper, or leave it out if you want mild. 4. Chicken - best made with bone in thighs, drumsticks and wings as they require 50 min or so which gives you a nice tandoori crust. For boneless thighs, bake 25 minutes, for breast, bake 22 min - or better yet, BBQ on grills or cook on stove! 5. Marinating - for emergency marinade, make 2 or 3 slashes in the chicken and marinade 2 to 3 hours. Can also freeze the chicken with the marinade (raw). Then when you want to cook it, allow it to defrost then simply follow the recipe. 5. Saffron Rice (serves 5) - Soak 1/8 tsp saffron threads in 1/4 cup (65ml) boiled water for 5 min. Add saffron water to large saucepan with 2 cups (500ml) cold water and 1.5 cups basmati rice. Cover, bring to simmer over medium high, then reduce heat to medium low so it's simmering. Cook 12 minutes until water is absorbed (tilt pot to check), remove from stove and stand for 10 minutes covered. To use imitation saffron powder (much better value) use 1/16th tsp and add to saucepan with 2 1/4 cups (565ml) water, cook per above (I did this for rice in photos, was out of saffron threads) 6. Recipe source - Inspired by Qmin Indian cookbook, a restaurant I used to frequent in my corporate days. Also by referencing the packets of tandoori spice mixes sold at Indian grocery stores (I'm told by Indian store owners that most Indians make Tandoori chicken using tandoori spice mixes!). 7. Tandoori Chicken nutrition per serving.
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