Tandoori Chicken
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.
Servings: 3 people
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
Serving: 3people | Calories: 268kcal | Carbohydrates: 6g | Protein: 18g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1252mg | Potassium: 224mg | Fiber: 1g | Sugar: 2g | Vitamin A: 187IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 1mg