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.
Prep Time15 minutes mins
Cook Time40 minutes mins
Additional Time2 hours hrs
Total Time2 hours hrs 55 minutes mins
Course: Chicken
Cuisine: Indian Recipes
Keyword: Tandoori Chicken
Servings: 3 people
- 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
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.
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