Tandoori Chicken Recipe | How to Make Perfect Tandoori Chicken in Oven

Tandoori Chicken is a classic Indian dish, known for its vibrant red color, smoky flavor, and tender meat. Traditionally cooked in a tandoor (a clay oven), this dish can easily be made at home in your regular oven with a few simple ingredients.
Marinated in a blend of yogurt, spices, and a hint of lemon juice, Tandoori chicken is not only delicious but also healthy.
Here’s a recipe to make the juiciest, most flavorful Tandoori Chicken at home!

Ingredients

For the Marinade:

1. 1 kg chicken (preferably bone-in pieces like legs or thighs)
2. 1 cup plain yogurt
3. 2 tablespoons ginger-garlic paste
4. 2 teaspoons red chili powder
5. 1 teaspoon turmeric powder
6. 1 teaspoon garam masala
7. 1 tablespoon lemon juice
8. 1 tablespoon mustard oil (optional)
9. Salt to taste
10. 2 tablespoons fresh coriander (chopped)
11. 1 tablespoon kasuri methi (dried fenugreek leaves)
12. 2 tablespoons vegetable oil for basting

Preparation Steps: How to Make Tandoori Chicken Recipe

Step 1: Marinate the Chicken

• Make deep cuts in the chicken pieces for the marinade to soak in.
• In a large bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, mustard oil, salt, and kasuri methi.
• Coat the chicken pieces well with the marinade. Cover and let it marinate for at least 2 hours (overnight for best results).

Step 2: Prepare the Oven

• Preheat your oven to 200°C (400°F).
• Line a baking tray with aluminum foil or parchment paper to avoid mess.

Step 3: Bake the Tandoori Chicken

• Arrange the marinated chicken pieces on the tray.
• Brush each piece with vegetable oil to get a golden and crisp finish.
• Bake for 25-30 minutes, flipping halfway through for even cooking.
• For a charred look, you can turn on the broiler for the last 5 minutes.

Step 4: Serve

• Once done, garnish with fresh coriander and serve with onion rings and a squeeze of lemon juice.

Pro Tips

• If you want extra smoky flavor, you can use the “dhungar” method by placing a piece of hot charcoal in a small bowl, adding ghee, and covering the chicken for a few minutes.
• For a lighter version, use skinless chicken.

FAQs