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Tandoori Chicken Recipe

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!

Course Main Course
Cuisine Indian
Keyword Tandoori Chicken
Prep Time 15 minutes
Cook Time 40 minutes
Marinade Time 2 hours
Servings 3 people
Calories 259 kcal


  • 1 lb chicken legs
  • Oil, for basting
  • 1 lime, cut into wedges


  • 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)


  1. Clean and pat dry the chicken with paper towels.

  2. 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.

  3. Preheat the oven to 400°F. 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.

Recipe Notes

Serve the Tandoori chicken with Naan

Nutrition Facts
Tandoori Chicken Recipe
Amount Per Serving (3 people)
Calories 259 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Cholesterol 81mg27%
Sodium 1248mg54%
Potassium 244mg7%
Carbohydrates 5g2%
Sugar 1g1%
Protein 17g34%
Vitamin A 150IU3%
Vitamin C 9.8mg12%
Calcium 52mg5%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.