Easy Oven-Baked Tandoori Chicken Recipe
This Easy Tandoori Chicken recipe features tender, flavorful chicken legs marinated in a tangy and aromatic yogurt-based spice blend, including garam masala, turmeric, paprika, and cayenne pepper. Perfectly cooked either grilled for a charred exterior or baked in the oven, this dish captures the essence of Indian cuisine with minimal prep and maximum taste.
- Prep Time: 15 minutes plus 8-24 hours marinating
- Cook Time: 10-12 minutes grilling or 25-30 minutes baking
- Total Time: 8 hours 25 minutes to 24 hours 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Ingredients
Scale
Chicken
- 2 pounds chicken legs, skin removed (8 legs)
Marinade
- 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
- Prepare the Marinade: In a large mixing 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. Stir well until all ingredients are fully incorporated to form a smooth marinade.
- Marinate the Chicken: Add the chicken legs to the marinade bowl, ensuring each piece is thoroughly coated. Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours, preferably up to 24 hours, to allow the flavors to deeply infuse into the chicken.
- Prepare for Cooking: Remove the chicken legs from the refrigerator and gently scrape off excess marinade to prevent burning during cooking.
- Grill the Chicken: Heat a grill lightly oiled to medium-high heat. Place the marinated chicken legs on the grill and cook for 10 to 12 minutes, turning occasionally, until the chicken is cooked through and has a nice charred exterior.
- Oven Cooking Option: Alternatively, preheat the oven to 400°F (200°C). Arrange the chicken on a lightly oiled sheet pan in a single layer. Bake uncovered for 25 to 30 minutes, or until fully cooked and slightly crispy on the outside.
- Serving: Let the chicken rest for a few minutes after cooking before serving. Enjoy with your favorite Indian side dishes such as naan or roasted vegetables.
Notes
- Chicken legs work best because they stay tender and juicy while cooking quickly.
- If using other cuts like thighs or breasts, score the meat deeply to allow the marinade to penetrate.
- Marinate chicken for at least 8 hours; longer (up to 24 hours) for deeper flavor.
- The food coloring is optional and can be substituted with natural alternatives like achiote or omitted entirely.
- To store, keep cooked chicken in airtight container in fridge up to 4 days or freeze for 1-2 months.
- Reheat frozen chicken in oven at 350°F (175°C) for 20 minutes after defrosting overnight.
- You can use a cast iron skillet on stovetop for grilling if a grill is unavailable.
- Adjust cayenne to control spice level to your preference.
- Dairy-free yogurt can substitute Greek yogurt for lactose intolerance.
- Use coarse sea salt or table salt if Kosher salt is unavailable, adjusting quantity slightly.
Keywords: tandoori chicken, Indian chicken recipe, grilled chicken, yogurt marinade, easy Indian dinner, spicy chicken, grilled chicken legs, Indian cuisine
