Step-by-Step Guide for Flavorsome Spicy Tandoori Chicken Recipe in Oven
This no-fuss, easy-to-follow recipe is the perfect way to create the most delicious and tender oven-baked Spicy Tandoori Chicken you've ever tasted!
It is healthy, great for meal prep, and comes together in just minutes.
Serve this classic Indian dish as a starter/appetizer or a main course over Mushroom Rice (Mushroom Pilau) or Indian Flatbread, and a bowl of Onion Raita on the side.
Jump to:
- What is Tandoori Chicken?
- Why This Recipe Works?
- What Cut of Chicken to Use?
- Ingredients You'll Need
- How to Make Juicy Tandoori Chicken in Oven?
- Tandoori Chicken on Stovetop
- Top Tips From the Chef
- What to Serve with Tandoori Chicken?
- Storage and Reheating
- Recipe FAQs
- Related Recipes
- Spicy Tandoori Chicken Recipe in Oven
Tandoori chicken is traditionally cooked in a tandoor (or tannour) clay oven which is also used to make Keema Naan Bread or Pakistani Roghni Naan.
The good news is that you can cook it over a grill (charcoal preferred) or just in an oven with a broiler.
What is Tandoori Chicken?
Tandoori Chicken is a worldwide-known Indian dish with marinated chicken pieces cooked in a tandoor cylindrical clay oven.
The marinade consists of thick yogurt, spices, Garlic Ginger Paste, and lemon juice, and it helps to tenderize, spice, and flavor up the chicken.
The distinctive red color is typically achieved using red food dye, but in my recipe, I'll skip it, relying solely on the spices for an appetizing look.
This juicy, healthy, and delicious chicken dish dates back to the Mughal period.
Some other sources say it was invented at Moti Mahal, Peshawar by Kundan Lal Gujral, before the partition of India.
Why This Recipe Works?
- This classic Indian chicken dish is very easy to make at home in just 35 minutes without needing a tandoori oven.
- This Spicy Tandoori Chicken recipe doesn't require a long list of ingredients. All you need is your favorite part of the chicken, tandoori masala mix, yogurt, lemon juice, and garlic and ginger paste.
- The leftovers would keep for up to 5 days when refrigerated in an airtight container.
- You can serve Spicy Tandoori Chicken as a starter or as a main course. Alternatively, you can use the cooked chicken pieces as a base for a creamy curry dish!
What Cut of Chicken to Use?
For Tandoori Chicken, you can use a variety of chicken cuts.
Traditionally, bone-in chicken pieces like drumsticks, thighs, or chicken wings are commonly used as they retain moisture and flavor during the cooking process.
However, you can also use boneless chicken breasts or chicken tenders if you prefer a leaner option.
The key is to ensure that the chicken pieces are well-marinated to absorb the delicious flavors of the Tandoori spices.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Chicken - I prefer using boneless and skinless chicken thighs for this recipe. However, you can also use chicken drumsticks, whole chicken legs, or chicken breast if you prefer. The cooking time varies depending on the size and the cut of the chicken.
- Tandoori masala - Tandoori masala is an Indian spice mix consisting of various spices. It usually includes paprika, cumin, coriander powder, garam masala, red chili powder (or Kashmiri chili powder), and turmeric but can vary slightly from recipe to recipe. You can buy it from the majority of the large supermarkets or online from Amazon.
- Yogurt - Plain, unsweetened thick natural or Greek yogurt works for this recipe.
- Garlic ginger paste - Ginger garlic paste is a great ingredient for Asian recipes. It adds an incredible spicy flavor and amazing color to the marinade. Alternatively, you can use grated garlic and ginger.
How to Make Juicy Tandoori Chicken in Oven?
This is a very simple, straightforward recipe for homemade Chicken Tandoori and to achieve the best results, you need to follow a few simple steps:
Marinate the Chicken
Combine the yogurt, olive oil, lemon juice, tandoori masala, garlic and ginger paste, salt, and black pepper in a large bowl.
Place the chicken thighs in the bowl with marinade and mix well, making sure all the chicken pieces are fully coated.
Cover the bowl with cling film and refrigerate it for a minimum of a couple of hours, ideally overnight.
When you are ready to cook, preheat the oven to 200 °C (400° F).
Remove the marinated chicken from the fridge and bring it to room temperature while the oven is heating.
Place the chicken pieces in an oven dish and bake them for 25 minutes, until the center of the thickest part reaches 74°C (165° F).
If you prefer a chared look, broil it on the top rack for 5 minutes or until the charred mark appears.
Enjoy it paired with Tawa Naan With Garlic, Sweet Coconut Peshwari Naan, or Yellow Rice (Indian Turmeric Pilau Rice), or why not have both for a delightful meal!!
Tandoori Chicken on Stovetop
You can also make this delicious Tandoori Chicken dish on the stovetop instead of in the oven.
Simply heat your grill pan or cast iron pan on the stovetop and lightly brush it with oil.
Arrange the chicken pieces down and cook them for 10 minutes on medium heat.
Flip, brush with melted butter, and cook for another 15 minutes, or until the center of the thickest part reaches 74°C (165° F).
Top Tips From the Chef
- Choose thick plain yogurt for the marinade as it not only tenderizes the chicken but also adds a creamy and tangy taste.
- To make the best Tandoori Chicken, let it marinate for a good amount of time, preferably overnight. This gives the delicious spices enough time to infuse into the meat.
- Lemon juice not only adds tanginess but also helps tenderize the chicken. Squeeze some fresh lemon juice or lime juice over the cooked chicken for an extra zing.
- Allow the chicken to rest for a few minutes after cooking, as this helps retain its juices and ensures a tender and flavorful result.
What to Serve with Tandoori Chicken?
You can serve this classic Indian chicken dish over Tawa Naan With Garlic, Yellow Rice (Indian Turmeric Pilau Rice), or Mushroom Rice (Mushroom Pilau), and a bowl of Indian Chickpea Salad (Chana Salad) or Onion Raita on the side.
For a heartier experience, pair the Tandoori Chicken with Dal Palak (Spinach Dal) or Butternut Squash and Chickpea Curry.
Storage and Reheating
Refrigeration
To store leftover Tandoori Chicken, allow it to cool to room temperature, then transfer it to an airtight container. Refrigerate it promptly, and it can be kept in the fridge for up to 3 to 4 days.
Freezing
If you want to store Tandoori Chicken for an extended period, you can freeze it. Place the cooled chicken in a freezer-safe container or freezer bag, removing as much air as possible before sealing. It can be stored in the freezer for up to 2 to 3 months.
Reheating Instructions
Oven Method - For the best results, reheat Tandoori Chicken in the oven. Preheat your oven to 350°F (175°C).
Place the chicken in an oven-safe dish and cover it with foil to prevent drying.
Reheat for about 10-15 minutes or until thoroughly heated.
Stovetop Method - You can also reheat the chicken on the stovetop.
Place a non-stick pan over medium heat and add a splash of water or oil to prevent sticking.
Add the chicken and cover the pan.
Stir occasionally until the chicken is heated through.
Microwave Method - For quick reheating, you can use the microwave.
Place the chicken on a microwave-safe dish and cover it with a microwave-safe cover or damp paper towel.
Reheat on medium power in short intervals, stirring in between, to ensure even heating.
Recipe FAQs
For the best flavor, it's recommended to marinate the chicken for at least 4 hours. For even more depth of taste, you can marinate it overnight.
Yes, Tandoori Chicken is typically gluten-free, but it's essential to double-check the ingredients in the marinade and any accompanying sauces to ensure they are gluten-free as well.
To achieve the smoky flavor, you can use a grill or oven broiler at high heat. Alternatively, add a small piece of hot charcoal to the chicken while cooking to infuse it with a smoky aroma.
Related Recipes
For more delicious Indian food recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this deliciously Spicy Tandoori Chicken Recipe in Oven as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Spicy Tandoori Chicken Recipe in Oven
Equipment
Ingredients
- 600 g chicken thighs (boneless/skinless)
- 200 g Greek yogurt or natural yogurt
- 1 ½ tablespoon olive oil
- 2 tablespoon tandoori masala
- 1 tablespoon lemon juice
- 2 tablespoon garlic ginger paste
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Combine the yogurt, olive oil, lemon juice, tandoori masala, garlic&ginger paste, salt, and pepper in a large bowl.
- Place the chicken thighs in the bowl with marinade and mix well, making sure all the chicken pieces are fully coated.
- Cover the bowl with cling film and refrigerate it for a minimum of a couple of hours, ideally overnight.
- When you are ready to cook, preheat the oven to 200 °C (400° F).
- Remove the marinated chicken from the fridge and bring it to room temperature while the oven is heating.
- Place the chicken pieces in an oven dish and bake them for 25 minutes, until the center of the thickest part reaches 74°C (165° F).
- If you prefer a chared look, broil it on the top rack for 5 minutes or until the charred mark appears.
Notes
- The marinade is made with yogurt, spices, Garlic Ginger Paste, and lemon juice, and helps to tenderize, spice, and flavor up the chicken.
- The leftovers would keep for up to 5 days when refrigerated in an airtight container.
- You can also make this delicious Indian Tandoori Chicken dish on the stovetop instead of in the oven.
- You can serve Tandoori Chicken as a starter or as a main course. Alternatively, you can use the cooked chicken pieces as a base for a creamy curry dish!
- Instead of chicken thighs, you can use breasts, legs, or even whole chicken if you prefer.
- Choose thick plain yogurt for the marinade as it not only tenderizes the chicken but also adds a creamy and tangy taste.
- Lemon juice not only adds tanginess but also helps tenderize the chicken. Squeeze some fresh lemon juice over the cooked chicken for an extra zing.
- Allow the chicken to rest for a few minutes after cooking, as this helps retain its juices and ensures a tender and flavorful result.
Nutrition
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Bruce
What a great recipe… I loved it and it was so easy to make. Very tasty