Tandoori Chicken in Oven
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
25 mins
-
Servings
16
-
Calories
194 kcal
-
Course
Main Course, Dinner
-
Cuisine
Indian
Tandoori Chicken in Oven
Description
This Tandoori Chicken starts with deeply pierced chicken legs or thighs to allow marinade penetration. The marinade features freshly minced garlic sautéed with ground ginger and aromatic spices like garam masala, smoked paprika, cumin, and chili powder combined with plain yogurt and lime juice for a creamy, tangy coating. The chicken is coated in this marinade and refrigerated 2-4 hours to develop flavor. Baking at 325°F on a lined sheet allows the chicken to cook evenly while retaining juicy tenderness, avoiding artificial red food coloring often used in other versions. The combination of spices and yogurt produces a subtle heat with smoky depth and vibrant aromatics.
Serve this dish alongside classic basmati or brown rice to soak up the marinade juices, or pair with soft homemade naan for a complete meal. The recipe highlights the use of dark meat for tenderness and forgiving texture. Leftover chicken keeps well and reheats nicely, making it practical for weekly meal preparation. Garnishing with fresh lime wedges adds a fresh citrus note at the table.
Using a wire rack on the baking sheet can help crisp the skin if desired. Allow the marinated chicken to come closer to room temperature before cooking for even baking. Omitting food coloring preserves authentic flavor and appearance. The recipe instructions ensure manageable spice levels suitable for a range of palates.
Ingredients
- 16 chicken legs or 3 lbs other bone-in chicken pieces such as chicken thighs
- 3 TB olive oil light
- 6 garlic freshly minced, cloves
- 1 TB ground ginger or 2 TB freshly grated
- 1 TB garam masala
- 1 ½ TB smoked paprika
- 2 tsp cumin ground
- 2 tsp chili powder
- 1 cup PLAIN yogurt unsweetened, whole
- ¼ cup lime juice about 2 limes + extra wedges for garnish, freshly squeezed
- 2 ½ tsp table salt
Instructions
- Thoroughly dry chicken pieces. Using a fork, deeply pierce each piece well, on all sides. Set aside while you make the marinade.
- Heat oil in large skillet over medium heat until shimmering. Add garlic and cook 30 seconds. Stir in ginger, garam masala, paprika, cumin, and chili powder. Cook 30 seconds longer.
- Transfer half of garlic mixture to a medium bowl, stir in the yogurt, and add 2 TB fresh lime juice. Stir until creamy. Set sauce in a medium bowl in fridge until ready to use.
- In a large bowl, combine remaining garlic mixture, remaining lime juice, and salt. "Loosen" mixture a bit with a couple dashes of olive oil. Transfer pierced chicken to this large bowl and rub mixture onto chicken until all pieces are evenly coated. Cover tightly and put in fridge for 2-4 hours. Remove from fridge 1 hour before you're ready to cook, so it has time to get close to room temp.
- Adjust oven rack to upper middle position and heat to 325F. Line a large, rimmed baking sheet with foil.
- One at a time, work yogurt mixture into each chicken piece so that each piece is thickly coated, including underneath the skin. Place chicken onto baking sheet and pour any remaining yogurt mixture over the chicken. Roast chicken 20-25 minutes, depending on size of pieces (125-130 degrees if using meat thermometer.)
- Remove chicken from oven, and adjust oven rack 6 inches from top heat broiler. Return chicken to oven rack, and broil until chicken is lightly charred in spots, about 8-12 minutes. Each oven is different and chicken pieces vary in size, so watch carefully to ensure chicken does not burn.
- Transfer chicken to serving plate, tent loosely with foil and let rest for 5 minutes before serving. Serve with Basmati rice and lime wedges.
Notes
- This recipe excludes red food coloring commonly used in tandoori chicken; flavor remains authentic without it.
- Dark meat such as chicken legs or thighs is preferred for juiciness and tenderness.
- Chicken can be placed on a wire rack above the baking sheet for better air circulation and crispier skin.
- Marinate chicken for 2 to 4 hours and bring to room temperature for even cooking.
- The dish stores well and reheats nicely, suitable for meal prepping.
- Serve with basmati rice, brown rice, or naan bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 26g | 52% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 119mg | 40% |
| Sodium | 401mg | 17% |
| Potassium | 368mg | 8% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
