Oven-Baked Tandoori Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 45 mins
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Servings
4 servings
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Calories
284 kcal
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Course
Main Course
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Cuisine
Indian
Oven-Baked Tandoori Chicken
Description
Oven-Baked Tandoori Chicken features chicken drumsticks coated in a spiced yogurt marinade that includes garlic, ginger, sweet paprika, garam masala, turmeric, cumin, and cayenne pepper. The chicken skin is removed, and cuts are made in the meat to allow the marinade to soak in, supporting thorough flavor development during marination. Baking in a hot oven at 475°F on a rack ensures the chicken cooks evenly and gains spots of char without drying out, thanks to the fat content in whole milk yogurt. Cilantro adds a fresh garnish while optional lemon wedges provide a bright contrast. This recipe adapts the traditional tandoori cooking method to a home oven setup, avoiding food coloring and focusing on natural spice color and flavor.
The resulting chicken is tender and flavorful with a complex, earthy spice profile and a slightly crisped exterior from roasting. It's suitable as a main dish served alongside rice, flatbread, or salad, and can be prepared in advance since the marination time can be extended up to 4-6 hours without negative effects. Removing the skin and marinating properly helps maintain moisture and texture in the final dish.
For best results, use whole-milk yogurt to keep the chicken juicy, or add oil if using nonfat yogurt. Leftovers can be refrigerated for up to four days and reheated gently to preserve texture, and freezing them is also possible for extended storage. Avoid over-marinating beyond six hours to prevent the meat from becoming slimy.
Ingredients
Marinade:
- 1 cup yogurt plain, whole-milk
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon garlic minced, fresh
- 1 tablespoon ginger minced, fresh
- 1 teaspoon kosher salt see notes below, Diamond Crystal brand
- ½ teaspoon black pepper
- 1 tablespoon paprika sweet
- 1 teaspoon garam masala
- 1 teaspoon Turmeric ground
- 1 teaspoon cumin ground
- ⅛ teaspoon cayenne pepper
Chicken:
- 8 large chicken drumstick about 3 pounds total weight
- Avocado oil spray
Garnish:
- 1 tablespoon cilantro chopped; or parsley
- 1 lemon cut into wedges; optional
Instructions
- In a large bowl, mix together the yogurt, lemon juice, garlic, ginger, kosher salt, black pepper, paprika, garam masala, turmeric, cumin, and cayenne pepper.
- Remove the chicken skin. It's easier to do if you pull on it with a paper towel.
- Using a sharp knife, cut three slashes in each drumstick. These will help the yogurt marinade penetrate the chicken better.
- Add the drumsticks to the yogurt marinade and rub the marinade onto them. Marinate for one hour in the fridge.
- Preheat the oven to 475°F. Line a rimmed baking sheet with foil for easy cleanup, fit it with a roasting rack, and spray the rack with nonstick spray.
- Arrange the coated chicken pieces on the rack, not touching each other.
- Roast the chicken until cooked through and charred in spots, about 30-35 minutes.
- Garnish with cilantro and serve, if desired, with lemon wedges.
Notes
- Use whole-milk yogurt or add 1-2 tablespoons of oil if substituting with nonfat yogurt to maintain juiciness.
- Remove chicken skin before marinating; scoring the meat helps flavors penetrate deeply.
- Aim to marinate between 1 and 4-6 hours; longer than 6 hours may affect texture negatively.
- Roast at high heat (475°F) to achieve charred spots without drying out the chicken.
- Store leftovers in an airtight container in the refrigerator up to 4 days or freeze for up to 3 months.
- Reheat leftovers gently, covered, at 50% microwave power to avoid drying.
- Boneless thighs can be used instead of drumsticks; check earlier for doneness around 20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 2drumsticks | |
| Calories | 284kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 42g | 84% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Sodium | 848mg | 35% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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