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Authentic Oven-Baked Tandoori Chicken

Get restaurant-style, smoky Tandoori Chicken right in your home oven. This guide teaches you the crucial double-marination technique for juicy, perfectly charred results every single time.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 800 g bone-in skinless chicken thighs or drumsticks deep slashes cut into the meat
  • 1.5 tbsp lemon juice freshly squeezed
  • 1 tsp salt for first marinade
  • 2 tbsp Kashmiri chili powder divided (1 tbsp for first marinade, 1 tbsp for second)
  • 120 g Greek yogurt must be thick and strained
  • 1.5 tbsp ginger-garlic paste fresh is best
  • 1 tbsp mustard oil or any high-heat cooking oil
  • 1 tsp garam masala good quality spice blend
  • 1 tsp roasted cumin powder earthy flavor
  • 1 tsp kasuri methi dried fenugreek leaves, crushed
  • 2 tbsp butter melted, for basting

Method
 

  1. Pat the chicken completely dry. Cut 2-3 deep diagonal slits into each piece down to the bone so marinade can sink in deep.
  2. Rub lemon juice, salt, and 1 tsp of Kashmiri chili powder into the chicken. Let rest for 15-20 minutes to tenderize.
  3. In a separate bowl, whisk Greek yogurt, ginger-garlic paste, mustard oil, remaining Kashmiri chili, garam masala, cumin, and kasuri methi into a thick paste.
  4. Coat the chicken thoroughly in the yogurt paste. Cover and refrigerate for at least 4 hours, or overnight for optimal flavor.
  5. Preheat oven to 220°C (425°F). Place chicken on a greased wire rack over a foil-lined baking sheet. Roast for 20-22 minutes.
  6. Brush with melted butter. Turn oven to broil (high) and cook for 3-5 minutes until you see beautiful charred spots on the edges.