Tandoori Chicken (Super Easy Oven Recipe!)

This post may contain affiliate links, which help keep this content free. (full disclosure)

you won’t believe how easy it is Tandoori Chicken Recipe yes! Don’t be intimidated by this classic Indian dish—it’s so easy to make at home. I’ll show you step by step how to make tandoori chicken in the oven, from a simple tandoori chicken marinade to simpler cooking methods.it has like warm spices Coconut Chicken CurryAnd an amazing presentation.

This recipe uses my favorite method of cooking meat from the stovetop to the oven.I use this technique most often with steaks (including sirloin steak and Roasted Tenderloin), but it’s perfect for chicken recipes like this one, and even stuffed pork chops.

What is Tandoori Chicken?

Tandoori chicken is an Indian chicken dish marinated in yogurt and traditional Indian spices, then pan fried and finished in the oven.

This Indian chicken recipe is traditionally cooked in a tandoor (a clay oven), but you can achieve similar results using a regular oven or grill.

Ingredients and Substitutes

This section explains how to choose the best ingredients for this easy tandoori chicken marinade, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

chicken:

• chicken – I used bones chicken thigh quarters (drumsticks and thighs joined together) are used in this tandoori chicken recipe and are sometimes called whole drumsticks.This is the traditional choice, but you can really use any piece of chicken, like chicken thigh, chicken breastor drumstick. Cooking time will vary depending on cut, size, and presence or absence of bones.
• Oil – For frying.i used olive oilbut you can use coconut oil, avocado oil, or any heat-resistant oil you like.

Tandoori Chicken Marinade:

• greek yogurt – The main ingredient in the marinade is yogurt! I prefer to use Greek, but plain is fine too. Make sure it’s unsweetened. If you can, use full-fat yogurt for the tastiest results, but nonfat or 2% yogurt will also work if desired.
• lime juice – The acid helps to tenderize the meat.Freshly squeezed lime juice tastes best, but bottled Can be used conveniently. You can also use lemon juice.
• garlic – Fresh garlic cloves (or pressed garlic) taste best, but you can use shock as well as.
• spices mix – This easy recipe includes Karam Masala, turmeric, ginger powderand chili. Garam masala is an Indian spice blend that typically includes cinnamon, nutmeg, peppercorns, coriander, cumin and cardamom. For a more traditional red look with a milder heat, you can add Kashmiri red chili powder (or just chili powder to give the dish a redder look without additional heat).
• sea ​​salt and black pepper

How to Make Roti Chicken

This section shows how to make Tandoori Chicken, with detailed step-by-step photos and technical details to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Mix the tandoori chicken marinade. In a large bowl, combine yogurt, lime juice, garlic, Indian spices, turmeric, ground ginger, cayenne, salt, and pepper. Stir until combined.
2. Marinate the chicken. Place chicken pieces in a marinade bowl and coat all sides. Cover with plastic wrap and place in the refrigerator to marinate.

3. burnt. Preheat oven.Meanwhile, heat the oil over medium heat cast iron pan until it shimmers. Add chicken in a single layer (you can discard excess marinade). Fry on both sides until browned.
4. bake. Transfer pan to oven. Bake the tandoori chicken in the oven until the chicken is cooked through. Garnish with lime and fresh cilantro, if desired.

Tips for the Best Tandoori Chicken

• Marinate overnight if possible. For best results, if you have the time, I recommend letting the chicken marinate overnight (at least 8 hours). This allows the spices to really seep through the chicken for a flavorful meal.
• Do not marinate for more than 24 hours. Marinating for too long can cause the chicken to become mushy.
• Use a cast iron skillet. You can make this chicken tandoori recipe in any oven-safe skillet, but I highly recommend cast iron. It has optimal heat distribution for a perfectly seared and juicy interior. This is the pan I own and love.
• Avoid crowding the pot. It’s okay for the pieces to touch each other, but don’t put them on top of each other. This ensures they cook evenly.
• Use a meat thermometer. The best way to know if chicken is cooked properly is to use a meat thermometer. Insert it into the thickest part of the thigh, away from the bone, to check the internal temperature.here it is Meat Thermometers I Use and Recommend.
• Cook to 170°F (for dark meat). The safe internal temperature for chicken is 165 degrees Fahrenheit, but for foods like drumstick or chicken thigh quarters (including this tandoori chicken recipe), 170 degrees F will yield the juiciest results. This is because collagen begins to break down at this higher temperature, making the meat extra tender. However, if you’re using chicken breast or other white meat for this recipe, stick to 165 degrees Fahrenheit.

common problem

• Is tandoori chicken spicy? Tandoori chicken is more smoky and salty than spicy. The marinade has a hint of chili, but you can reduce the amount of chili if you don’t like spice at all.
• Why is tandoori chicken red? Most commonly, tandoori chicken in restaurants is bright red because of the red food coloring they add. Some recipes also use paprika to create a red hue. This quick and easy version uses natural ingredients so it’s not super red.

storage instructions

• shop: Store leftovers from this tandoori chicken recipe in the refrigerator for 2-3 days.
• Meal Prep: You can prepare the marinade ahead of time. Just mix the ingredients together and store in the refrigerator. The marinade itself will keep for 5 days in the refrigerator. You can also marinate the chicken in the marinade for up to 24 hours, which I recommend if you have the time.
• Reheat: Best reheated in a 350°F oven and covered with aluminum foil to keep from drying out. However, a microwave would also work if desired.
• freeze: Store chicken in the refrigerator for 2-3 months. Thaw overnight in the fridge or in a bag submerged in cold water on the counter, then reheat the tandoori chicken in the oven.

What to Serve with Tandoori Chicken Recipe

Serve this Indian dish on the simple side:

• side dish – I recommend fresh cilantro and lime wedges or slices. Chopped red onions are also good.
• rice – Plain rice is the classic choice.i usually choose Cauliflower Fried Rice (even Cilantro Lime Cauliflower Rice) my healthier version of myself.
• Naan – An iconic side of almost every Indian dish!You can do plain naan, or Almond Flour Naan Gluten free options.
• vegetable – Maybe not part of a traditional meal, but I can’t resist all veggies.try roasted vegetables or Fried vegetables.

More Indian Chicken Recipes

Packed with so much flavor, these Indian-inspired chicken recipes are an easy way to spice up your dinners:

Tandoori Chicken (Super Easy Oven Recipe!)

You’ll love this crispy, easy Indian Tandoori Chicken recipe, made with a simple marinade made with Greek yogurt, lime, garlic, and Indian curry.

Prepare: 10 minute

chef: 35 minute

marinating time 1 Hour

all: 45 minute

Serving Size: 4 (adjust according to recipe)

recipe video

Click on the image below to watch the video.

Like this video? SUBSCRIBE TO MY YOUTUBE COOKING CHANNEL Healthy Recipes of the Week! (Click the bell icon to be notified when I post a new video.)

raw material

Click on the underlined ingredients to see where to get them. Please turn off Safari reader mode to view ingredients.

instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. In a large bowl, add marinade and stir until combined.

2. Add the chicken to the marinade bowl and coat all sides of the chicken. Cover with plastic wrap.marinate in refrigerator 1-2 hoursor overnight if you have time.

3. Preheat oven to 400°F (204°C).

4. in a large cast iron skillet, heat the olive oil over medium heat until shimmering. Add the drumsticks.cook about 5 minutesflip and cook for approx. 5 minutes More until the chicken is browned.

5. Transfer the pan to the oven and cook again 25-35 minutes, until the chicken is cooked through (time will vary depending on the size of the drumsticks). For juiciest results, cook until the internal temperature reaches 170°F (recommended for juicy dark meat).

Readers who liked this easy recipe also made:

recipe notes

Serving Size: 1 chicken thigh

Nutrition facts are calculated using 1/4 of the discarded marinade.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 427

fat 29.5 grams

protein 35.4 grams

total carbohydrates 3.1 grams

net carbs 2.2 grams

fiber 0.9 grams

sugar 1.6 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste the recipe to social media or websites. We would love for you to share a link with a photo. 🙂