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The best homemade oven-baked tandoori chicken recipe ever! This authentic Tandoori chicken is tender, moist, juicy and a zillion times better than Indian buffets!
Tandoori chicken is my favorite item at Indian buffets. How can anyone resist an all-you-can-eat spread of Indian food of Tandoori chicken, chicken tikka masala, butter chicken, naan, samosa and more?
Tips On How To Bake Tandoori Chicken In Oven
Here are all the the secrets on how to make Tandoori chicken that are juicy, tender and bursting with flavors just like Indian restaurants!
- Use Greek yogurt and garam masala in the marinade. The yogurt makes the chicken tender and moist while the Garam Masala gives the iconic aroma and flavors.
- Bake the marinated chicken in the oven at high heat (400 degrees F). The heat will seal in juice inside the chicken.
- To avoid dryness on the skin and the surface of the chicken, baste with oil half way and turn the chicken over while baking.
Grill the chicken in an outdoor or indoor grill for the best results.
Frequently Asked Questions
This is a healthy meal. It’s keto-friendly and great for keto diet. Each serving is only 259 calories. You should try this authentic Tandoori chicken recipe at home and skip Indian buffets from now on. If you have leftovers, you can use them to make chicken biryani.
What To Serve With Tandoori Chicken
For a wholesome Indian buffet-style dinner at home, make the following dishes.
If chicken tandoori is spicy for you, you can always serve it with a glass of creamy and sweet Mango Lassi.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Indian Recipes You Might Like
Tandoori Chicken
Ingredients
- 1 lb (500g) chicken legs
- oil, for basting
- 1 lime, cut into wedges
Marinade:
- 1/2 cup Greek yogurt
- 1 teaspoon ginger, finely minced
- 1 teaspoon garlic, finely minced
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- 2 tablespoons lime juice
- 1 tablespoons oil
- 1 1/2 teaspoons salt , or to taste, optional
- 1/4 teaspoon turmeric powder
- red coloring, optional
Instructions
- Clean the chicken and pat it dry with paper towels.
- Mix all the Marinade ingredients in a bowl and stir to combine well. Add the chicken to the marinade and let it marinate for at least 2 hours, or preferably 4 hours.
- Preheat the oven to 400°F (207°C). Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the chicken on the wire rack. Bake for 20 minutes, then flip the chicken over and bake for an additional 20 minutes.
- Using a small brush, baste both surfaces of the chicken with oil a couple of times during baking. Broil the chicken for 1 minute, or until the skin is slightly charred. Remove from the oven and serve immediately with lime wedges.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fantastic! Often in tandoori chicken recipes I have to double the spices but I stuck to this recipe as-is, marinaded the chicken overnight, and it was perfect – no changes needed! Added this one to my list of keepers and I’ll try the naan next time as well.
Awesome please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Really delicious. I made this along with your naan bread and it was all easy and yummy. Not hard at all! We only had chicken breasts, so I cut it up into cubes, made skewers and put it on the grill. Definitely a keeper!
Awesome Zia, please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I am a big fan of your recipes and everything that i tried come out nicely. Your recipes are simple and informative. If i use leg with drumstick , i am sure it would come out as perfect as yours with all the tips you share.Thank you once again.
Thanks Mobasir for your amazing comment. :)
Hi! Love the recipe! I’m the sort who preps on the weekends for the week. At which stage can I store this into the freezer?
You can store after they are cooked.
My kids loved it and said it was the most delicious chicken ever! Thanks so much Bee! It was moist, tender, juicy and am so happy with the tandoori!! My dinners have often been disastrous but ever since I started following your recipes a month ago they have been complimented and given 5 stars by kids and husband! Thank you! :)
Hi Sue, thanks so much for your comment, I am so happy that your family loves your food now. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
I love tandoori and that looks absolutely perfect!
Can I substitute the greek yogurt for coconut milk
It’s not tandoori chicken if you use coconut milk, but I think it should be fine.
I used this fantastic recipe to include in your Tikka Masala with chicken breasts cutting them into thirds and/or fourths and that cut the cook time down to about 20 mins. Only thing different I would do is marinade for the full 4 hrs (I did 2) Thanks for a wonderful recipe!!
Cool thanks for trying my tandoori chicken.
I am going to definetely try out the tandoori chicken.
i always love your recipes. they make my kitchen warm..
thank you very much Rasa.
Hi Dianah, thanks for your support. You should try this tandoori chicken, so good!