Oven Tandoori Chicken
Bring the vibrant flavors of Indian cuisine to your kitchen with this Oven Tandoori Chicken recipe, a hassle-free twist on the classic dish. Perfectly marinated in a spiced yogurt blend with garlic, ginger, and aromatic spices like cumin, garam masala, and turmeric, this bone-in chicken is baked to juicy perfection with charred, smoky edges reminiscent of traditional tandoor cooking. The recipe requires just 20 minutes of prep time, with the marinade doing most of the work to infuse the meat with bold, zesty flavors. Ideal for a family dinner or meal prep, serve this mouthwatering dish with fresh cilantro, onion slices, and lemon wedges alongside warm naan or fragrant basmati rice for an unforgettable feast.
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Recipe Information
Ingredients
- 2 lbs Chicken (bone-in, skinless)
- 1 cup Plain yogurt
- 2 tbsp Lemon juice
- 4 cloves Garlic (minced)
- 2 tsp Ginger (grated)
- 1 tbsp Paprika
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Red chili powder (adjust to taste)
- 2 tbsp Oil (vegetable or mustard)
- 2 tsp Salt
- 2 tbsp Fresh cilantro (chopped, for garnish)
- 1 Onion (sliced, for serving)
- 4 Lemon wedges (for serving)
Instructions
In a large mixing bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, paprika, cumin, coriander, turmeric, garam masala, red chili powder, oil, and salt. Mix until the marinade is smooth and well combined.
Using a sharp knife, make small deep slashes on the chicken pieces. This allows the marinade to penetrate and flavor the meat thoroughly.
Coat the chicken pieces with the marinade, rubbing it into the slashes and ensuring all pieces are evenly covered. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top. Lightly grease the rack to prevent sticking.
Place the marinated chicken pieces on the wire rack, ensuring they are not overcrowded. This allows the heat to circulate evenly around the chicken.
Bake the chicken in the preheated oven for 20 minutes. Then, flip the pieces and baste them with any remaining marinade. Bake for an additional 20 minutes or until the chicken is fully cooked and slightly charred at the edges.
To check for doneness, the internal temperature of the chicken should read 165°F (74°C) when measured with a meat thermometer.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped cilantro.
Serve hot with sliced onions, lemon wedges, and your choice of naan, rice, or salad.
Nutrition Facts
Calories |
546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.8 g | ||
| Protein | 59.0 g | 118% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 884 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
