Tandoori Chicken in Oven (Baked / Broil)
Authentic tandoori chicken in oven recipe is easy to bake at home. Tender, juicy, and roasted chicken breast with bone marinated in Indian tandoori masala with yogurt has a unique flavor and irresistible smoky aroma. Best idea for family dinner meal.
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Servings: 2 Persons
Calories: 412kcal
Ingredients
- 250 g Bone-in Chicken (Skinless) 2 Pieces (Breast, leg, and thigh) -
- 1 Cup Yogurt
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Gram Flour Besan (Roasted)
- 1 teaspoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1 tablespoon Oil
Instructions
Cut The Chicken
- Cut the whole chicken into half. Breast, thighs, or drumsticks.
- Mark the chicken with a sharp knife and make the deep cuts.
- Clean the chicken by removing extra fats and rinse it with water. Tap it to dry.
Prepare Chicken Marinade
- In a deep bowl, add thick yogurt with freshly made ginger garlic paste. Spice with salt, red chili, coriander, turmeric, cumin, garam masala, and roasted gram flour (Besan).
- Pour 1 tablespoon of oil into the marinade and whisk it well to make a thick paste.
- Add the chicken pieces to the marinade. Rub the chicken to properly coat the marinate from inside. Make sure to fill the marinate inside the slits.
- Leave it to marinate for 2 hours (minimum) or overnight for best result.
Preheat The Oven
- Preheat the oven to 425°F (218°C) for 10 minutes.
Set The Baking Tray
- In a wide oven tray, place the foil and drizzle oil.
- Place the marinated chicken pieces and all set to bake in the oven.
- Make sure to place chicken at some distance to cook properly from all sides.
Bake The Chicken
- Place the tray in a preheated oven at 425°F (218°C).
- Bake for 40 minutes.
Broil (For Roasted Texture)
- To add a perfect roasted texture, broil the chicken for 15 minutes.
- Brush oil on the chicken while doing this step to make a lustrous texture.
Serve
- Now tandoori chicken is ready to serve!
- Best to pair up with naan, roti, rice or chutney.
Video
Notes
- Deeply mark the chicken so it can absorb the marination.
- Tap to dry the chicken before marinating.
- Marinate for longer hours (4 to 6 hours recommended) can make the chicken juicier and tender in flavor.
- In a baking dish, don't forget to layer with oil otherwise the chicken will stick.
- Make sure to add oil or butter to the marinade to make the chicken juicier and tender. In this way, it will not dry up right after baking.
- Red food color is optional to add in marinade. It will just add a reddish look to the chicken.
- Don't cook the chicken for so long to avoid rubber texture.
Nutrition
Calories: 412kcal
