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Oven-Baked Tandoori Chicken
5 from 21 votes

Oven-Baked Tandoori Chicken

Oven-Baked Tandoori Chicken uses a yogurt-based marinade blending garlic, ginger, and several warm spices like paprika, turmeric, and cumin to coat skinless chicken drumsticks. The marinade infuses the chicken after slashes are cut into the meat, helping the flavors penetrate deeply. Roasting at high heat creates a slightly charred surface while keeping the chicken juicy inside.

Prep Time
15 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings: 4 servings
Calories: 284 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. In a large bowl, mix together the yogurt, lemon juice, garlic, ginger, kosher salt, black pepper, paprika, garam masala, turmeric, cumin, and cayenne pepper.
  2. Remove the chicken skin. It's easier to do if you pull on it with a paper towel.
  3. Using a sharp knife, cut three slashes in each drumstick. These will help the yogurt marinade penetrate the chicken better.
  4. Add the drumsticks to the yogurt marinade and rub the marinade onto them. Marinate for one hour in the fridge.
  5. 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.
  6. Arrange the coated chicken pieces on the rack, not touching each other.
  7. Roast the chicken until cooked through and charred in spots, about 30-35 minutes.
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 284

% 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.