How to Make Oven-Baked Tandoori Chicken

Oven-Baked Tandoori Chicken

Tandoori chicken is one of the most famous dishes from North Indian cuisine. Traditionally it is cooked in a clay tandoor oven, which reaches extremely high temperatures and gives the chicken its signature charred edges and smoky flavor.

This oven version delivers those same bold flavors using a simple yogurt marinade packed with warm spices. The yogurt tenderizes the chicken while ingredients like garam masala, coriander, cumin, and paprika create a deep, aromatic flavor.

Letting the chicken marinate overnight allows the spices to penetrate the meat, producing juicy, flavorful chicken with beautifully caramelized edges. It is incredibly easy to make and perfect served with rice, naan, roasted vegetables, or a simple cucumber salad.

Flavor Profile

This chicken is bold, aromatic, slightly tangy, and gently spicy.

The Greek yogurt and lemon juice bring a pleasant tang that balances the spices.
Garam masala, cumin, coriander, and turmeric create a warm, earthy flavor typical of Indian cuisine.
Paprika and cayenne add color and a mild heat.
The oven roasting gives the chicken lightly charred edges and deep roasted flavor.

The result is juicy, tender chicken with layers of warm spices and a bright citrus finish.

How to Make Oven-Baked Tandoori Chicken

Ingredients
Serves: 4–6
✔ 6 chicken thighs

Marinade
✔ 1 cup Greek yogurt
✔ 2 tablespoons lemon juice
✔ 1 teaspoon grated fresh ginger
✔ 2 garlic cloves, grated or minced

Spices
✔ 1 teaspoon garam masala
✔ 1 teaspoon paprika
✔ 1 teaspoon ground coriander
✔ ½ teaspoon ground cumin
✔ ½ teaspoon turmeric
✔ ¾ teaspoon salt
✔ ½ teaspoon cayenne pepper

Instructions
1. Make the marinade

In a bowl combine the Greek yogurt, lemon juice, grated ginger, and garlic. Mix well.

Add the garam masala, paprika, coriander, cumin, turmeric, salt, and cayenne pepper. Stir until the marinade is smooth and evenly blended.

2. Marinate the chicken

Add the chicken thighs and coat them thoroughly with the marinade.

Cover and refrigerate overnight if possible, or for at least 3 hours.

The longer the chicken marinates, the more flavorful and tender it becomes.

3. Bake the chicken

Preheat your oven to 425°F (220°C).

Arrange the marinated chicken thighs on a baking sheet or baking dish.

Bake for about 30 minutes, or until the chicken is cooked through.

Every oven behaves differently, so check that the chicken is fully cooked before serving. If the chicken starts to brown too quickly, tent it loosely with aluminum foil to prevent burning.

4. Serve

Serve hot with rice, flatbread, roasted vegetables, or a crisp salad.

Garam Masala Substitute

If you cannot find garam masala, you can mix a quick substitute:
✔ ½ teaspoon cumin
✔ ½ teaspoon coriander
✔ ¼ teaspoon cinnamon
✔ ¼ teaspoon black pepper

This will provide a similar warm spice blend.

Tips for the Best Tandoori Chicken

Use full-fat Greek yogurt
It creates a thicker marinade that sticks to the chicken and helps tenderize the meat.

Marinate overnight if possible
This allows the spices to penetrate the chicken and results in much deeper flavor.

Do not overcrowd the pan
Leave space between the thighs so they roast instead of steaming.

Use a rack if you want more char
Placing the chicken on a rack over a baking sheet allows hot air to circulate around it.

Finish under the broiler for extra char
If you want that classic tandoori look, broil the chicken for 2 to 3 minutes at the end.

Nutritional Breakdown (Per Serving – approx. 1½ thighs)

Approximate values.
Calories: ~330
Protein: ~30 g
Fat: ~20 g
Carbohydrates: ~4 g
Fiber: ~1 g
Sugar: ~2 g
Sodium: ~420 mg

This recipe is high in protein, low in carbohydrates, and naturally gluten free.

Print the Recipe Here