Baked Tandoori Chicken

I love to make a batch of this flavourful, tender, and juicy baked chicken tandoori to make weeknight meals stress-free. This tandoori chicken recipe is versatile, and it can be served as a rice bowl (cumin rice), in wraps, on naan bread, on salad, or as a sandwich filling.

Why you will love this oven baked tandoori chicken recipe

If you’ve ever avoided cooking Indian recipes at home, it’s time to step out of your comfort zone. Tandoori chicken is easier to make than you think, and with this recipe, you can recreate your favorite restaurant flavors at home.

You can prepare this delicious chicken meal with a few simple ingredients and basic kitchen tools. No, you don’t need a tandoor to enjoy a restaurant-worthy tandoori chicken at home. However, this recipe requires some marination time to infuse classic flavors and tenderize the chicken, making it juicy. Let it marinate for at least 2 hours or, ideally, overnight for maximum flavor.

I am so happy to share this recipe with you, as it has saved me a lot of money. It perfectly replicates the flavor of my favorite Indian takeout, renowned as the best in my area. Let’s get to it, and I hope you enjoy it as much as I did.

What you will need

You need only a few ingredients to make this simple tandoori chicken. The recipe card below provides exact measurements.

Boneless skinless chicken thighs: Use this chicken cut for more flavor (it remains moist and succulent) and because of the way the chicken is cooked, it can withstand that time without drying out, unlike chicken breast.

Tandoori masala: I used storebought tandoori masala and then jazzed it up with other spices.

Garam masala

Ground coriander

Onion granules

Ginger paste

Garlic paste

Chili paste: substitute with any other hot sauce

yogurt: I used fat free yogurt for more protein

Olive oil

Red food coloring: this is optional but recommended for a more authentic dish

Tools needed

I baked the chicken using an upright meat skewer I purchased from Amazon. Though not essential, I highly recommend it, as it simplifies cooking tandoori chicken or kebabs in the oven and yields beautiful results. You can also use a 450g (1lb) loaf pan for this recipe instead.

How to make oven baked tandoori chicken

The detailed instructions are on the recipe card, which you can print to make cooking easier.

Make the marinade: In a bowl, add yogurt, olive oil, tandoori masala, ground coriander, garam masala, onion granules, garlic paste, ginger paste, red coloring, salt, and black pepper, and mix to combine.

Marinade the chicken: Add the boneless chicken thighs to the marinade and mix to combine. Cover with plastic film (cling film) and marinate for at least 2 hours for the flavors to marry well. For an optimum flavor and if time is not of the essence, you can marinade the chicken for up to 24 hours.

Preheat the oven: Once you are ready to cook, preheat the oven to 395F/190C and bring the chicken from the fridge so it comes to room temperature.

Tread the chicken to the skewers: Spray or brush the upright skewer (sub with a loaf baking pan) with olive oil and thread the marinated chicken thighs onto the skewer

Bake: Place the chicken in the preheated oven for 20 minutes. After 20 minutes, baste the chicken with the drippings. Continue to bake the chicken for another 30 to 40 minutes or until the internal temperature reaches 165F/74C, basting it halfway through. The chicken will have some charring on the edges. This is fine; you can easily flake this away, as it is mostly the crust from the yogurt marinade.

Rest and serve: Once done, remove the chicken from the oven and let it rest for a few minutes (about 5 minutes) before slicing it. Serve this delicious tandoori chicken with cumin rice, naan bread, or any other accompaniment you choose. Enjoy!

Tips

• It is essential you marinate the chicken well for the flavors to develop before cooking it.

• You can also cook this chicken in the air fryer. Line the air fryer with foil or use a silicon tray. It is important to baste the chicken, and the easiest way to do this is to line the air fryer basket with foil or parchment paper. See how I did something similar for my air fryer potato and chicken recipe.

• Experiment with other proteins. This marinade used for this recipe is versatile and will work on lamb, beef and chicken breast.

How to store

This chicken tastes even better the next day, and it is not dry! You can keep it in the fridge for up to 4 days in an airtight container or freeze it for up to 3 months.

To reheat it, simply pop it in the microwave and reheat for a few seconds at a time until warm enough. It can also be reheated in the air fryer or oven. If reheating from frozen, make sure it is completely thawed in the fridge before reheating.