Restaurant Style Tandoori Chicken in the Oven
Recreate the magic of authentic Indian cuisine at home with this irresistible recipe for Restaurant Style Tandoori Chicken in the Oven! Juicy, skinless chicken drumsticks are infused with bold flavors from a rich marinade made with creamy yogurt, fresh ginger, garlic, vibrant spices like garam masala, turmeric, and Kashmiri chili powder, and a splash of zesty lemon juice. Baked to perfection on a wire rack for even cooking, this dish achieves a charred, smoky finish with a quick broil at the end, mimicking the traditional tandoor oven. Perfect for a family dinner or entertaining guests, this foolproof recipe pairs wonderfully with naan, basmati rice, or a crisp side salad. Serve it garnished with fresh cilantro and a squeeze of lemon for a restaurant-quality presentation right in your own kitchen!
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Recipe Information
Ingredients
- 6 pieces Chicken drumsticks (skinless)
- 1 cup Plain yogurt (full-fat)
- 2 tablespoons Lemon juice
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (minced)
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 2 teaspoons Paprika
- 1 teaspoon Ground turmeric
- 1 teaspoon Kashmiri red chili powder (or mild chili powder)
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Butter (melted, for basting)
Instructions
Using a sharp knife, make 2-3 deep cuts on each chicken drumstick to help the marinade penetrate and ensure even cooking.
In a large bowl, whisk together yogurt, lemon juice, garlic, ginger, cumin, coriander, paprika, turmeric, chili powder, garam masala, salt, and vegetable oil to make a smooth marinade.
Add the chicken drumsticks to the bowl and ensure they are evenly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 6 hours or overnight for best results.
Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil or parchment paper. Place a wire rack on top of the lined baking sheet to allow heat to circulate evenly around the chicken.
Arrange the marinated chicken drumsticks on the wire rack, spacing them apart for even cooking.
Bake the chicken in the oven for 20 minutes. Then, baste the chicken with melted butter and flip the drumsticks. Baste the other side and bake for an additional 15 minutes, or until the internal temperature reaches 165°F (74°C).
For a more authentic smoky flavor, turn on the broiler for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.
Remove the chicken from the oven and let it rest for 5 minutes before serving.
Garnish with freshly chopped cilantro and lemon wedges, and serve with naan, rice, or a side of green salad.
Nutrition Facts
Calories |
1701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 4091 mg | 178% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 13.1 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 477 mg | 37% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2136 mg | 45% | |
*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.
