Name: Easy Oven-Baked Tandoori Chicken Recipe
Prep time: PT-491256H46M51S
Cook time: PT-491256H46M51S
Total time: PT-491256H46M51S
Cuisine: Indian
Ingredients: 2 pounds chicken legs, skin removed (8 legs); 2 cups Greek yogurt; 1 teaspoon Kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground ginger; 1 teaspoon paprika; 1 teaspoon turmeric; 1 tablespoon garam masala; 1 teaspoon cayenne pepper; 1 teaspoon yellow food coloring; 1 teaspoon red food coloring; 1 lemon, juiced

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Introduction

Easy Tandoori Chicken is a vibrant and flavorful Indian dish that features tender chicken legs marinated in a spiced yogurt blend. Whether grilled or baked, this recipe delivers juicy meat with a slightly charred, aromatic crust that’s perfect for a satisfying meal any day of the week.

Four cooked chicken drumsticks with a reddish-brown glaze are placed in a row on a rectangular dark metal tray. Beneath the drumsticks, there is a bed of fresh green cilantro leaves that also scatter around the tray. The tray rests on a green cloth with fringed edges, and beneath the cloth, a wooden table surface is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken legs, skin removed (8 legs)
2 cups Greek yogurt
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
1 tablespoon garam masala
1 teaspoon cayenne pepper
1 teaspoon yellow food coloring
1 teaspoon red food coloring
1 lemon, juiced

Instructions

Step 1: In a large bowl, combine Greek yogurt, kosher salt, garlic powder, onion powder, ground ginger, paprika, turmeric, garam masala, cayenne pepper, yellow and red food coloring, and lemon juice. Mix well to create the marinade.
Step 2: Add the chicken legs to the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, preferably 24 hours, to let the flavors develop.
Step 3: Before cooking, remove most of the marinade from the chicken to prevent excess dripping and burning.
Step 4 (Grill): Preheat a grill to medium-high heat and lightly oil the grates. Grill the chicken legs for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Step 4 (Oven): Preheat the oven to 400°F (200°C). Place the marinated chicken legs on a sheet pan and bake uncovered for 25-30 minutes, until the chicken is cooked through and the edges are slightly crispy.

Tips & Variations

For deeper flavor, score the chicken legs with shallow cuts before marinating to allow the spices to penetrate more fully.
If you don’t have food coloring, you can omit it or substitute with natural alternatives like paprika and turmeric for color.
For a dairy-free option, try substituting the Greek yogurt with a lactose-free or plant-based yogurt.
Adjust cayenne pepper to control the spice level based on your preference.
Cooking with skin-on thighs can also work well for extra crispiness, but adjust cooking times accordingly.

Storage

Store leftover tandoori chicken in an airtight container in the refrigerator for up to 4 days. To freeze, seal the chicken in a freezer-safe bag and freeze for 1-2 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven for about 20 minutes until warmed through. Avoid leaving cooked chicken at room temperature for more than 2 hours.

How to Serve

A rectangular metal tray holds four cooked chicken drumsticks arranged in two rows of two. Each drumstick is coated in a shiny, reddish-orange sauce and sprinkled with small green herb pieces. The drumsticks rest on a bed of fresh green cilantro with stems visible, and more cilantro leaves are scattered on top of the tray for garnish. The tray is placed on a folded, textured olive green cloth with fringed edges, which lies on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do you make Tandoori Chicken red?

The traditional bright red color comes from the combination of red and yellow food coloring added to the marinade. You can also use natural alternatives like paprika or achiote powder for color.

Can I use other cuts of chicken instead of legs?

Yes, you can use chicken thighs or breasts. For best flavor penetration, score the meat with shallow cuts before marinating. Note that breasts cook faster and can dry out if overcooked, so watch cooking times closely.