Go Back Email Link
–+ servings
Tandoori Chicken on platter

Easy Restaurant Style Oven Baked Tandoori Chicken

Safira
This Oven Baked Tandoori Chicken is juicy, smoky, and packed with warming spices. Made with yoghurt, garlic, lemon, and tandoori masala for an easy restaurant-style chicken recipe at home.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Marinade Time 6 hours
Total Time 7 hours 15 minutes
Course Dinner, Lunch, Lunch/Dinner
Cuisine Indian
Servings 6
Calories 456 kcal

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
  • 1 tablespoon Green Chilli Paste
  • 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
  • 1 teaspoon Mint Paste 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, Green Chilli Paste, 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, Mint Paste, 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:

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.

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.

Nutrition

Calories: 456kcalCarbohydrates: 6gProtein: 32gFat: 33gSaturated Fat: 11gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.4gCholesterol: 184mgSodium: 2024mgPotassium: 529mgFiber: 1gSugar: 3gVitamin A: 555IUVitamin C: 5mgCalcium: 111mgIron: 2mg
Keyword Air fryer tandoori chicken, Easy Tandoori Chicken, Homemade tandoori chicken, Tandoori Chicken
Tried this recipe?Let us know how it was!
QR Code linking back to recipe