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Oven Baked Tandoori Chicken

Oven Baked Tandoori Chicken

Oven Baked Tandoori Chicken is a flavorful dish infused with spices and yogurt, perfect for those without a tandoor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Chicken
Cuisine Indian, Nepalese
Servings 5 servings
Calories 442 kcal

Equipment

  • Oven
  • large bowl
  • tray
  • Rack
  • Food processor

Ingredients
  

Tandoori Marinade

  • 1.5 cups plain yoghurt full fat best
  • 2 tablespoon oil any
  • 1.5 tablespoon lemon juice
  • 2 teaspoon ginger grated
  • 5 cloves garlic minced
  • 3 teaspoon garam masala spice mix
  • 1.5 tablespoon kashmiri chilli powder substitute with paprika
  • 1 teaspoon turmeric powder
  • 2 teaspoon cumin
  • 2.5 teaspoon coriander powder
  • 0.5 teaspoon chilli powder adjust to taste
  • 1 teaspoon salt

Chicken

  • 1.2 kg drumsticks bone-in skin on chicken thighs or Marylands
  • Oil spray

Mint Yoghurt (optional)

  • 1 cup plain yoghurt
  • 0.5 cup mint leaves packed
  • salt
  • pepper
  • olive oil

Serving

  • Basmati rice OR Saffron rice see note

Instructions
 

Preparation

  • Mix Marinade ingredients in a large bowl. Add chicken, cover and marinate 12 to 24 hours.
  • Preheat oven to 180C/350F. Line a tray with foil and place a rack on the tray.
  • Remove chicken from the Marinade, shaking off excess (reserve Marinade), and place on the rack. Bake for 20 minutes, then slather Marinade generously on both sides.
  • Bake for a further 10 minutes, brush/dab top with Marinade.
  • Bake further 10 minutes, do a final baste with Marinade then spray with oil.
  • Increase heat to 220C/450F. Bake for a further 10 to 15 minutes until you get some nice charred spots. Serve with Minted Yogurt and Saffron Rice or plain Basmati Rice.

Minted Yoghurt

  • Combine ingredients in a food processor and blitz until mint is very finely chopped.

BBQ Option

  • Preheat BBQ with closed lid to medium, brush grills lightly with oil. Place bone-in skin-on chicken skin side down on grills, cook 5 min until surface is just caramelised - no more.
  • Baste, then flip. Baste, then close lid. Cook for 20 minutes or until internal temperature is 175F/80C, basting once or twice more.

Notes

Garam Masala can be substituted with curry powder + spices. Kashmiri Chilli can be replaced with paprika. Marinating time can be reduced in an emergency by making slashes in the chicken.

Nutrition

Serving: 250gCalories: 442kcalCarbohydrates: 8gProtein: 28gFat: 32gSaturated Fat: 9gCholesterol: 148mgSodium: 643mgPotassium: 528mgSugar: 5gVitamin A: 265IUVitamin C: 3.8mgCalcium: 180mgIron: 1.9mg
Keyword baked chicken, chicken recipe, Indian Cuisine, oven baked tandoori, tandoori chicken, tandoori chicken marinade
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