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This oven baked Tandoori Chicken is juicy, smoky, and full of bold Indian flavor—no tandoor needed. Marinated in Greek yogurt, garlic, and spices, then broiled for that signature charred edge. Easy, satisfying, and better than Indian buffets.
Authentic Tandoori Chicken Recipe
Tandoori chicken is my favorite thing to load up on at Indian buffets. How can anyone resist a spread of juicy Tandoori chicken, rich Chicken Tikka Masala, creamy Butter Chicken, Naan, Samosa, and more? But honestly, you don’t need a tandoor—or a buffet line—to enjoy it at home. This easy oven baked version gives you all the bold, smoky flavors using just your regular oven. The chicken is marinated in Greek yogurt, garlic, ginger, garam masala, and lime juice, then baked until tender with a quick broil at the end for that irresistible charred finish.
I usually make this on busy weeknights or when I’m hosting friends—it’s super simple but tastes like you spent hours. I stick with bone-in chicken legs because they stay extra juicy and soak up the marinade perfectly. Serve it with fluffy rice or warm naan, and don’t forget lime wedges on the side. Once you try it, you’ll skip the takeout (and the buffet)—this one’s too good not to make again. Want that smoky outdoor flavor? You can absolutely grill it too—scroll down for tips and alternate cooking methods!
Tandoor-Style Chicken Without The Tandoor
Tandoor cooking is what gives tandoori chicken its signature smoky flavor and charred edges. A tandoor is a traditional clay oven used across India and the Middle East, and it gets really hot—like 900°F hot. Meats are marinated in yogurt and spices, then skewered and cooked vertically inside the tandoor, where the intense heat sears the outside while keeping the inside juicy.
You won’t get the exact same result without a tandoor, but the good news is you can still get really close at home. A hot oven with a wire rack, a broiler, or a grill can mimic that dry, high-heat cooking. That’s how I make mine, and it turns out tender and flavorful every time—no special equipment needed.
Ingredients You’ll Need
- Chicken legs – You can also use chicken thighs for this recipe. Want to switch it up with seafood? Check out my Tandoori Shrimp recipe!
- Greek yogurt
- Garlic
- Ginger
- Garam masala
Scroll down to the recipe card for all the exact measurements and details.
Pro Tip #1: Why I Use Chicken Legs
Bone-in chicken legs stay juicy and flavorful, and they hold up really well to the bold marinade. They’re also super affordable and perfect for soaking up all that spice.
Pro Tip #2: Greek Yogurt vs. Plain Yogurt vs. Sour Cream
I use Greek yogurt in this recipe because it’s thick, tangy, and packed with enzymes that help tenderize the chicken while adding great flavor. Plain yogurt works too—just make sure it’s not too runny or the marinade won’t stick as well. Sour cream is an okay swap in a pinch, but it’s a bit richer and less tangy, so the flavor might be slightly different.
Pro Tip #3: Garlic + Ginger = Big Flavor
Freshly minced garlic and ginger are the backbone of tandoori marinade. They bring warmth, spice, and depth that bottled stuff just can’t match. Don’t skip them!
Pro Tip #4: The Cayenne Kick
Cayenne gives you that gentle heat tandoori chicken is known for. I use just enough to warm things up without setting your mouth on fire. Adjust it to your spice level!
Pro Tip #5: Optional But Pretty—Red Coloring
Red coloring is totally optional, but it gives that classic tandoori look you know from restaurants and buffets. You can skip it if you prefer a more natural look.
How To Make Tandoori Chicken
Give the chicken a quick rinse if needed, then pat it really dry with paper towels—this helps the marinade stick better and gives you that nice roasted finish.
In a large bowl, mix together all the marinade ingredients until it’s nice and smooth. Add the chicken and really coat it well—get in there and make sure every piece is covered. Pop it in the fridge and let it marinate for at least 2 hours, but if you’ve got the time, 4 hours makes it even better.
Preheat your oven to 400°F (207°C). Line a baking sheet with foil for easy cleanup, then place a wire rack on top. This helps the chicken cook evenly and get a little crisp on all sides. Arrange the marinated chicken on the rack in a single layer—don’t crowd it! Bake for 20 minutes, then flip each piece over and bake for another 20 minutes so it cooks through and stays juicy.
While the chicken’s baking, grab a small brush and baste both sides with a little oil once or twice—this helps it stay juicy and get that nice golden color. Once it’s done baking, switch your oven to broil and give it a quick 1-minute blast to get those delicious charred edges. Keep an eye on it so it doesn’t burn! Take it out, squeeze some fresh lime over the top, and serve it up while it’s hot.
Other Ways To Cook
Don’t have an oven or just want to switch things up? These cooking methods still give you that bold flavor and beautiful char.
- Outdoor Grill: For that classic smoky tandoori flavor, the grill is where it’s at. Preheat your grill to medium-high and oil the grates. Grill the chicken for 6–8 minutes per side, or until nicely charred and cooked through. Keep a close eye so it doesn’t burn—those spices can darken fast!
- Grill Pan: Want those beautiful grill marks without going outside? Heat a grill pan over medium-high heat and brush it lightly with oil. Cook the chicken for about 6–8 minutes per side, depending on thickness, until cooked through and lightly charred.A splatter guard helps cut down on mess and oil splatter—it’s definitely worth using.
- Air Fryer: The air fryer’s a great option if you want that charred look without firing up the oven. Place the chicken legs in a single layer in the basket, then spoon some of the leftover marinade on top. Air fry at 200°C (400°F) for 10 minutes. Flip the chicken, baste with a little oil, and cook for another 5 minutes—until it’s golden, slightly crisp, and cooked through.
No matter which method you choose, you’ll still get juicy, flavorful chicken with that signature tandoori kick—just pick the one that fits your kitchen setup best.
Frequently Asked Questions
Yes, you can use boneless chicken thighs or breasts, but keep in mind they cook faster and may not stay as juicy as bone-in legs. If you’re using boneless cuts, reduce the cooking time and check for doneness earlier.
Definitely. You can marinate everything up to 24 hours in advance, then cook when you’re ready. Cooked pieces can also be made a day early and reheated just before serving.
The chicken should reach an internal temperature of 75°C (165°F) at the thickest part. It should also be firm to the touch, no longer pink inside, and juices should run clear.
Store any leftovers in an airtight container and keep them in the fridge for up to 3–4 days. Let everything cool completely before packing it up to avoid excess moisture.
To keep things juicy, reheat in the oven at 160°C (325°F) for 10–12 minutes, loosely covered with foil. You can also pop it in the air fryer at 160°C (325°F) for 5–6 minutes.
Yes. For best results, freeze the chicken raw and marinated in a freezer-safe bag. It lasts up to 2 months and gets even more flavorful as it sits. Just thaw overnight in the fridge before cooking. You can freeze cooked pieces too, but raw keeps the texture juicier.
This recipe is 268 calories per serving.
What To Serve With This Recipe
Serve this dish with an Indian side dish such as Mango Chutney. 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 Baked Chicken Recipes You Might Like
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 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
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!