Chicken Tandoori Recipe
This easy tandoori chicken recipe is made in the oven with bold spices and tender, juicy chicken. Perfect for meal prep or weeknight dinners.
Servings: 10 servings
Equipment
Ingredients
For the Marinade:
- 1/2 cup plain Greek yogurt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 1/2 tablespoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 inch ginger root
- 4 cloves garlic minced
- 1 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon onion powder
- 2 tablespoons tomato paste
For the Chicken
- 2 ½ pounds chicken leg quarters
Instructions
- Add all the ingredients for the marinade to the bowl of a food processor. Pulse until smooth. Set aside.1/2 cup plain Greek yogurt, 1/4 cup olive oil, 2 tablespoons lemon juice, 1 1/2 tablespoons garam masala, 2 teaspoons ground cumin, 2 teaspoons ground chili powder, 2 teaspoons smoked paprika, 1 teaspoon ground coriander, 1 inch ginger root, 4 cloves garlic, 1 1/2 teaspoon salt, 1/2 teaspoon ground turmeric, 1/2 teaspoon onion powder, 2 tablespoons tomato paste
- Using a sharp knife, cut deep slits into the chicken, being careful not to slice all the way through.2 ½ pounds chicken leg quarters
- Place the chicken in a 13x9 baking dish, and pour the prepared marinade on top, coating it evenly.
- Cover, and marinate in the fridge for at least 2 hours or up to overnight.
- Preheat the oven to 425 degrees Fahrenheit.
- Cover the baking dish tightly with parchment paper followed by foil. Bake 45 minutes. Remove the covers, and continue to bake for 15 minutes or until the top of the chicken is golden and crispy and it has reached an internal temperature of 165 degree Fahrenheit
- Store in an airtight container in the fridge for up to 4 days.
Notes
Alternate Methods
- On a Rack in the Oven - Arrange the marinated chicken on a rack set over a baking sheet to allow air circulation. Roast at high heat on the middle rack of the oven, then finish with a brief broil if you want extra charred edges. Let the chicken rest before serving so the juices redistribute.
- Grilled Chicken Tandoori - Grilling adds natural smoke and beautiful grill marks. To do it, preheat the grill to medium-high and lightly oil the grates to prevent sticking. Then, remove the chicken from the marinade, letting any excess drip off, and place it directly on the grill grates. Close the lid and cook, turning occasionally, until the outside develops charred edges and the inside is cooked through. If flare-ups happen, move the chicken to indirect heat to finish cooking without burning. Let it rest for a few minutes before serving.
- Air Fryer Chicken Tandoori - An air fryer works well for smaller pieces and creates crisp edges quickly! Arrange the marinated chicken in a single layer in the basket, making sure the pieces don’t overlap. Cook at a high temperature (around 375–400°F), flipping halfway through, until the edges are slightly crisp and the chicken is completely cooked through. Depending on the size of your air fryer, you may need to cook in batches. Let the chicken rest briefly before serving.
Nutrition
Serving: 1serving | Calories: 281kcal | Carbohydrates: 3g | Protein: 17g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 462mg | Potassium: 271mg | Fiber: 1g | Sugar: 1g | Vitamin A: 452IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
