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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?
In this post, I will teach you a homemade Tandoori chicken recipe which I learned from my friend Simply Reem who is a master Indian chef.
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.
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.
How Many Calories Are in Tandoori Chicken?
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 Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Tandoori Chicken
Ingredients
- 1 lb. 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 and pat dry the chicken with paper towels.
- Mix all the ingredients of the Marinade in a bowl. Stir to combine well. Add the chicken to the Marinade and marinate for at least 2 hours, or best 4 hours.
- Preheat the oven to 400°F (207°C). Line the baking sheet with aluminum foil and place a wire rack over it. Place the chicken on the wire rack. Bake for 20 minutes, then turn the chicken over and bake for another 20 minutes.
- Using a small brush, baste both surfaces of the chicken with the 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
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can this be done in an air fryer? How many minutes?
I think so. I am not sure since I don’t use an air fryer.
I am excited to try this recipe; however I would like to point out that where your nutrition facts labels “serving size,” it would be better to write how many chicken legs one person can eat in a serving. When it says, “serving size: 3 people,” that seems like a typo. Do you mean the entire recipe serves 3 people? If so, take the total number of chicken legs the recipe makes, divide it by 3, and that would be the serving size for one person.
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!