Baked Tandoori Chicken with Bold Indian Spices
Juicy, oven-baked tandoori chicken marinated in a bold yogurt spice blend. Smoky, tender, and bursting with classic Indian flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes + marinating
- Yield: 4 servings 1x
Ingredients
Scale
2½ lbs bone-in skinless chicken thighs or drumsticks
1 cup plain full-fat yogurt
1½ tbsp lemon juice
1 tbsp oil
4 garlic cloves, minced
1 tbsp fresh grated ginger
2 tsp paprika (or Kashmiri chili powder)
1½ tsp cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp turmeric
¼–½ tsp cayenne pepper
1½ tsp salt
Optional: red food coloring
Instructions
- Mix yogurt, lemon juice, oil, garlic, ginger, and spices in a bowl.
- Score and pat dry chicken. Coat thoroughly in marinade.
- Cover and refrigerate 6 hours or overnight.
- Preheat oven to 425°F. Line baking sheet with foil and rack.
- Place chicken on rack. Bake 30–35 mins, turning halfway.
- Broil last 3–5 mins for char.
- Rest 5 mins. Garnish and serve.
Notes
Use boneless thighs for faster cook. Grill instead of bake for smoky finish. Serve with naan, rice, and yogurt sauce.