Baked Tandoori Chicken – Juicy & Flavorful Recipe

Hey there, food lovers! Today, I’m excited to share a recipe that’s bursting with bold flavors and vibrant colors—Baked Tandoori Chicken. If you’ve ever had tandoori chicken at an Indian restaurant, you know how irresistible it is.

The smoky, spicy, and tangy flavors are addictive. But guess what? You don’t need a tandoor (a traditional clay oven) to make this dish at home.

With just a few simple ingredients and your regular oven, you can recreate this restaurant favorite right in your kitchen. Let’s dive into this juicy and flavorful recipe!

What’s in This Baked Tandoori Chicken?

Tandoori chicken is a classic Indian dish where chicken is marinated in a spiced yogurt mixture and then cooked at high heat. The result is tender, juicy chicken with a slightly charred, smoky exterior.

My baked version captures all the authentic flavors without needing special equipment. The marinade is made with yogurt, spices, and a touch of lemon juice, which not only adds flavor but also tenderizes the chicken.

It’s a healthy, high-protein dish that’s perfect for weeknight dinners or special occasions.

Ingredients

Here’s everything you’ll need to make this delicious Baked Tandoori Chicken:

For the Marinade:

• 2 pounds chicken (I use a mix of drumsticks and thighs, but you can use any cut you like)
• 1 cup plain yogurt (Greek yogurt works great for a thicker marinade)
• 2 tablespoons tandoori masala (you can find this at Indian grocery stores or online)
• 1 tablespoon ginger paste (or freshly grated ginger)
• 1 tablespoon garlic paste (or freshly minced garlic)
• 1 tablespoon lemon juice (fresh is best)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to your spice preference)
• 1/2 teaspoon smoked paprika (for that smoky flavor)
• 1 teaspoon salt (or to taste)
• 1-2 drops of red food coloring (optional, for that classic tandoori look)
• 1 tablespoon oil (for brushing)

For Garnish:

• Fresh cilantro (chopped)
• Lemon wedges

How to Make Baked Tandoori Chicken

Let’s get cooking! Follow these easy steps to make the most flavorful tandoori chicken:

Step 1: Prepare the Chicken

If you’re using chicken with skin, make a few shallow cuts on the surface to help the marinade penetrate. If you’re using skinless chicken, you can skip this step.

Step 2: Make the Marinade

In a large bowl, mix together the yogurt, tandoori masala, ginger paste, garlic paste, lemon juice, cumin, coriander, turmeric, chili powder, smoked paprika, salt, and red food coloring (if using). Stir until everything is well combined.

Step 3: Marinate the Chicken

Add the chicken to the marinade and mix until each piece is fully coated. Cover the bowl with plastic wrap or a lid and let it marinate in the fridge for at least 2 hours. For the best results, marinate it overnight. This allows the flavors to really soak into the chicken.

Step 4: Preheat the Oven

When you’re ready to cook, preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top. This helps the chicken cook evenly and allows the excess marinade to drip off.

Step 5: Bake the Chicken

Arrange the marinated chicken pieces on the wire rack. Brush them lightly with oil to help them brown in the oven. Bake for 25-30 minutes, then flip the chicken and bake for another 15-20 minutes, or until the chicken is fully cooked and has a slightly charred appearance. If you want more char, you can broil the chicken for 2-3 minutes at the end, but keep an eye on it so it doesn’t burn.

Step 6: Garnish and Serve

Once the chicken is done, remove it from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro and serve with lemon wedges on the side. It’s perfect with naan, rice, or a fresh salad.

Cooking Time

• Marinating time: 2 hours to overnight
• Baking time: 40-50 minutes
• Total time: About 3 hours (including marinating)

Serving

This recipe serves 4-6 people, depending on how much chicken you eat per person. It’s great as a main dish and pairs well with sides like cucumber raita, mint chutney, or a simple green salad. You can also serve it as an appetizer at parties—just cut the chicken into smaller pieces and stick toothpicks in them for easy grabbing.

Calories

Here’s a rough estimate of the calories per serving (based on 1 drumstick and 1 thigh per person):

• Calories: About 300-350 calories per serving
• Protein: 35g
• Fat: 15g
• Carbohydrates: 5g

This dish is high in protein and relatively low in carbs, making it a great option for those on a keto or low-carb diet.

Tips and Tricks

• Use bone-in chicken: Bone-in pieces like drumsticks and thighs stay juicier and more flavorful than boneless cuts.
• Adjust the spice level: If you’re not a fan of spicy food, reduce the amount of chili powder or skip it altogether.
• Make it ahead: You can marinate the chicken the night before to save time. It also tastes great as leftovers!
• Add more smokiness: If you have a gas stove, you can hold the cooked chicken over an open flame for a few seconds to get that authentic tandoori char.

Why I Love This Recipe

I love this Baked Tandoori Chicken recipe because it’s so flavorful and easy to make. It’s a healthier alternative to fried chicken, but it doesn’t skimp on taste.

The marinade infuses the chicken with so much flavor, and the baking method ensures it stays juicy and tender. Plus, it’s a great way to introduce Indian flavors to your family or friends if they’ve never tried them before.

Give this recipe a try and let me know how it turns out! It’s a dish that’s sure to impress and become a regular in your meal rotation. Enjoy!