This Oven Baked Tandoori Chicken delivers everything you want from a proper tandoori recipe. Deeply spiced, smoky, juicy chicken with beautifully charred edges and a rich yoghurt marinade that locks in flavour. It is bold, vibrant, and surprisingly easy to make at home without a tandoor oven.
The marinade combines garlic, ginger, lemon, Kashmiri chilli, tandoori masala, and warming spices to create chicken that tastes just like the kind served in restaurants and halal grills. Serve it with mint raita, naan, sliced onions, and fresh lemon wedges for the ultimate meal.
Tandoori Chicken/Tandoori Murgh is something we have grown up on and a recipe my mum still makes quite a lot. With it's signature red hue, this homemade delicious recipe will show you exactly how to make the most tender, juicy and flavourful Tandoori Chicken that tastes exactly like the ones you would get in good Indian restaurants! Smoky flavour included. It is delicious served with a Coriander and Mint Chutney and very easy to make at home.
Tandoor
Tandoori Chicken is usually made in a tandoor - a cylindrical shaped clay oven.
The fuel used for cooking the food is charcoal or firewood which also adds its own smoky flavour to the food that is cooked in it.
That is why the chicken cooked in it is called Tandoori Chicken. But most people (including me) don't have a Tandoor!
So how do we recreate tandoori chicken at home without it? Read on to find out.
Why You Will Love This Recipe
- Juicy, flavour-packed chicken with authentic tandoori flavour
- Easy oven-baked method with optional air fryer instructions
- Deeply spiced marinade with smoky charred edges
- Perfect for meal prep, family dinners, or gatherings
- Works with chicken leg quarters, thighs, drumsticks, or breast
- Tastes like restaurant-style tandoori chicken at home
What Makes Tandoori Chicken So Good?
The marinade is what transforms the chicken. Greek yoghurt tenderises the meat while garlic, ginger, lemon juice, Kashmiri chilli powder, tandoori masala, and warming spices build layers of smoky, tangy flavour.
The marinade ingredients here are simple and the actual recipe is even easier. A simple spiced yoghurt based marinade is basted onto the chicken and then baked in the oven. It is that easy!
Making deep slits in the chicken allows the marinade to penetrate properly, creating flavour all the way through rather than just on the surface.
Finishing the chicken under the grill helps recreate the charred edges you would normally get from a traditional tandoor oven.
Ingredients in Tandoori Chicken
Chicken Leg Quarters
Bone-in chicken gives the best flavour and stays juicy during roasting. Skinless chicken works best for authentic tandoori chicken because the marinade coats the meat directly.
Yoghurt
Tenderises the chicken while helping the spices cling properly to every piece.
Lemon Juice
Brightens the marinade and balances the richness of the yoghurt and spices.
Butter and Oil
Keep the chicken moist while helping the marinade roast beautifully.
Ginger and Garlic
The backbone of any good tandoori marinade. They add warmth, depth, and sharp savoury flavour.
Kashmiri Chilli Powder
Adds vibrant colour and warmth without excessive heat.
Tandoori Masala Powder
The key spice blend that gives tandoori chicken its signature restaurant-style flavour.
Tomato Paste
Adds richness, colour, and savoury depth.
Fenugreek Leaves
Dried fenugreek leaves add that unmistakable curry house flavour and aroma.
Smoked Paprika or Kashmiri Chilli
Adds warmth, colour, and smokiness.
How to Make Oven Baked Tandoori Chicken
There are several ways to make Tandoori Chicken - In the Oven, On the hob, In an Air Fryer, On a BBQ, On a Grill!
In this post, we cover how to make it in the Oven and Air Fryer.
Prepare the chicken - Using a sharp knife, make deep slits across the chicken pieces on both sides. This helps the marinade penetrate properly and gives deeper flavour throughout the chicken.
Make the marinade - In a large bowl, mix together Greek yoghurt, Neutral oil, Melted butter, Lemon juice, Garlic, Ginger, Tomato paste, Kashmiri chilli powder, Coriander powder, Cumin powder, Chilli powder or cayenne, Garam masala, Turmeric, Black pepper, Crushed dried fenugreek leaves, Tandoori masala, Sugar, Salt and Optional food colouring. Mix until smooth and fully combined.
Marinate the chicken - Add the chicken to the marinade and coat thoroughly, making sure the marinade gets into all the cuts and crevices. Cover and refrigerate for at least 6 hours or overnight for the best flavour.
The longer the marinade sits, the deeper and more developed the flavour becomes. Remove the chicken from the fridge 20 to 30 minutes before cooking.
Prepare for baking - Preheat the oven to 210°C/190°C fan / 375°F. Line a baking tray with parchment paper or foil and place a wire rack on top if you have one. Lightly grease the rack or tray. Arrange the chicken pieces meat-side up. Reserve any excess marinade for later.
Bake the chicken - Bake for 45 - 55 minutes.
Grill for charred edges - Turn the grill setting to high. Flip the chicken once more so the meaty side faces upwards. Brush the remaining marinade over the chicken. Place under the grill for 4 to 6 minutes until lightly charred around the edges.If needed, move the tray closer to the top heating element for extra colour. Allow the chicken to rest for 5 minutes before serving.
Air Fryer Instructions
How to Air Fry Tandoori Chicken - Preheat the air fryer to 193°C (380°F) for 5 minutes. Spray the basket lightly with oil. Arrange the chicken in a single layer without overcrowding. Spray the tops lightly with oil. Air fry at 193°C (380°F) for 18 to 22 minutes. The chicken should be lightly charred and reach an internal temperature of 74°C (165°F). Rest for 5 minutes before serving.
How to add the signature Smoky Flavour
Heat a piece of Charcoal over a flame. Once hot, add to a small dish and place that in the oven tray/pan/air fryer basket.
Add 1 - 2 tablespoon Ghee or Oil. Cover the dish with cling film, foil or a plate. Leave for 5 - 7 minutes. Uncover the bowl to let the smoke flavour the Chicken.
How to serve
This Chicken can be served as a side or starter to a meal like:
It can also be served as a main with:
- Kachumber Salad
- Onion Raita
- Jeera Rice or plain Basmati Rice
- Garlic Naan or Chapatti
- Papadums
- Sliced Onions
- Lemon Quarters
Storage
Tandoori Chicken is great served fresh but it also keeps really well in the fridge/freezer.
Leftovers are perfect for this Butter Chicken recipe.
Fridge
The marinaded Chicken can be stored in an airtight container in the fridge for 1 - 2 days before cooking using one of the methods mentioned above.
The cooked Chicken can be stored in an airtight container in the fridge for 5 days.
The marinaded Chicken can be stored in an airtight container in the freezer for 4 months.
Freeze Uncooked - Place the Chicken in the fridge to thaw overnight. Then cook using one of the methods mentioned above.
Freeze After Cooking - Cooked tandoori chicken also freezes well for up to 2 months. Reheat in the oven or air fryer for the best texture.
Reheat in the oven - To reheat, place the chicken in a baking tray with high sides. Then, add 2 tablespoons of water along with any marinade.
Cover with foil and reheat until heated through at 200 C/Gas Mark 6. This can take anywhere between 20 - 40 minutes depending on the amount of Chicken.
Tips and Tricks
- Making slits in the chicken helps absorb more flavour
- Marinating overnight gives the best results
- Bone-in chicken gives the juiciest texture
- Fenugreek leaves add authentic restaurant-style flavour
- Finishing under the grill helps mimic a traditional tandoor
- Do not skip resting the chicken before serving
- If you are short on time you can use a Tandoori Paste or a powder mixed with Yoghurt instead.
- A very small pinch of deep orange or red colouring gives the chicken the classic restaurant-style appearance. This is completely optional but helps recreate the traditional tandoori look.
How to make a Tandoori traybake with Potatoes
Follow the marinade recipe as above for the Chicken. Cut 6 Potatoes into quarters and boil for 10 minutes. Place on a tray, add the Chicken on top and cook as per the recipe.
More Delicious Indian Recipes:
Chicken Akni, One Pot Chicken and Rice
Butter Chicken – Chicken Makhani
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📖 Recipe
Easy Restaurant Style Oven Baked Tandoori Chicken
Ingredients
- 6 Chicken Quarters Skinless or 12 chicken thighs and drumsticks
Marinade
- 100 g Plain Yoghurt Greek or Natural Plain
- 2 tablespoon Neutral Oil
- 2 tablespoon Butter
- 2 ½ tablespoon Lemon Juice
- 8 Garlic Cloves Crushed or 1 heaped tablespoon Garlic Paste
- 1 inch Ginger Crushed or 1 heaped tablespoon Ginger Paste
- 1 tablespoon Tomato Puree
- 1 tablespoon Kashmiri Chilli Powder
- 2 teaspoon Coriander Powder
- 2 teaspoon Cumin Powder
- 1 ½ teaspoon Red Chilli Powder
- 1 teaspoon Garam Masala Powder Mild, Optional
- ½ teaspoon Turmeric Powder
- ½ teaspoon Black Pepper Powder
- tablespoon Dry Fenugreek Kasuri Methi
- 2 tablespoon Tandoori Powder Optional
- ⅛ teaspoon Sugar
- 1 - 2 teaspoon Salt
- Small Pinch Red Food Colouring Optional
To Serve
- Mint raita
- Chopped coriander
- Lemon or lime wedges
- Thinly sliced red onion
Instructions
- Prepare the chicken - Using a sharp knife, make deep slits across the chicken pieces on both sides. This helps the marinade penetrate properly and gives deeper flavour throughout the chicken.
- Make the marinade - In a large bowl, mix together Greek yoghurt, Neutral oil, Melted butter, Lemon juice, Garlic, Ginger, Tomato paste, Kashmiri chilli powder, Coriander powder, Cumin powder, Chilli powder or cayenne, Garam masala, Turmeric, Black pepper, Crushed dried fenugreek leaves, Tandoori masala, Sugar, Salt and Optional food colouring. Mix until smooth and fully combined.
- Marinate the chicken - Add the chicken to the marinade and coat thoroughly, making sure the marinade gets into all the cuts and crevices. Cover and refrigerate for at least 6 hours or overnight for the best flavour.The longer the marinade sits, the deeper and more developed the flavour becomes. Remove the chicken from the fridge 20 to 30 minutes before cooking.
- Prepare for baking - Preheat the oven to 210°C/190°C fan / 375°F. Line a baking tray with parchment paper or foil and place a wire rack on top if you have one. Lightly grease the rack or tray. Arrange the chicken pieces meat-side up. Reserve any excess marinade for later.
- Bake the chicken - Bake for 45 - 55 minutes, flipping the chicken halfway through cooking. The chicken should reach an internal temperature of 74°C (165°F).
- Grill for charred edges - Turn the grill setting to high. Flip the chicken once more so the meaty side faces upwards. Brush the remaining marinade over the chicken. Place under the grill for 4 to 6 minutes until lightly charred around the edges.If needed, move the tray closer to the top heating element for extra colour. Allow the chicken to rest for 5 minutes before serving.
Smoke (Optional)
- Heat a piece of Charcoal over a flame. Once hot, add to a small dish and place that in the oven tray/pan/air fryer basket. Add 1 - 2 tablespoon Ghee or Oil. Cover the dish with cling film, foil or a plate. Leave for 5 - 7 minutes. Uncover the bowl to let the smoke flavour the Chicken.
Air Fryer Instructions
- Preheat the air fryer to 193°C (380°F) for 5 minutes. Spray the basket lightly with oil. Arrange the chicken in a single layer without overcrowding. Spray the tops lightly with oil. Air fry at 193°C (380°F) for 18 to 22 minutes. The chicken should be lightly charred and reach an internal temperature of 74°C (165°F). Rest for 5 minutes before serving.
Notes
How to add the signature Smoky Flavour
Heat a piece of Charcoal over a flame. Once hot, add to a small dish and place that in the oven tray/pan/air fryer basket.Add 1 - 2 tablespoon Ghee or Oil. Cover the dish with cling film, foil or a plate. Leave for 5 - 7 minutes. Uncover the bowl to let the smoke flavour the Chicken.
How to serve
This Chicken can be served as a side or starter to a meal like: It can also be served as a main with:- Kachumber Salad
- Onion Raita
- Jeera Rice or plain Basmati Rice
- Garlic Naan or Chapatti
- Papadums
- Sliced Onions
- Lemon Quarters
Storage
Leftovers are perfect for this Butter Chicken recipe. Tandoori Chicken is great served fresh but it also keeps really well in the fridge/freezer.Fridge
The marinaded Chicken can be stored in an airtight container in the fridge for 1 - 2 days before cooking using one of the methods mentioned above. The cooked Chicken can be stored in an airtight container in the fridge for 5 days. The marinaded Chicken can be stored in an airtight container in the freezer for 4 months. Freeze Uncooked - Place the Chicken in the fridge to thaw overnight. Then cook using one of the methods mentioned above. Freeze After Cooking - Cooked tandoori chicken also freezes well for up to 2 months. Reheat in the oven or air fryer for the best texture. Reheat in the oven - To reheat, place the chicken in a baking tray with high sides. Then, add 2 tablespoons of water along with any marinade.Cover with foil and reheat until heated through at 200 C/Gas Mark 6. This can take anywhere between 20 - 40 minutes depending on the amount of Chicken.
Tips and Tricks
- Making slits in the chicken helps absorb more flavour
- Marinating overnight gives the best results
- Bone-in chicken gives the juiciest texture
- Fenugreek leaves add authentic restaurant-style flavour
- Finishing under the grill helps mimic a traditional tandoor
- Do not skip resting the chicken before serving
- If you are short on time you can use a Tandoori Paste or a powder mixed with Yoghurt instead.
- A very small pinch of deep orange or red colouring gives the chicken the classic restaurant-style appearance. This is completely optional but helps recreate the traditional tandoori look.
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