Oven Tandoori Chicken
Tandoori chicken is bone-in chicken marinated in yogurt and spices, then cooked at very high heat until tender with smoky, charred edges. Traditionally it cooks in a clay tandoor oven, but a hot home oven and broiler get close.
- 1 hTotal time
- 4Servings
- 380kcal / serving
- 42 gProtein
The yogurt marinade tenderizes the meat while the spices flavor it deeply. Marinate overnight for the best results and serve with onion rings, lemon and warm naan.
The science: why this works
- Yogurt is mildly acidic, so it tenderizes the surface without turning the meat mushy.
- Deep slashes let the marinade reach inside thick pieces.
- Lemon and salt rubbed first start seasoning and brightening the meat before the yogurt goes on.
- A very hot 450°F (230°C) oven and broiler mimic a tandoor, charring the marinade.
- Bone-in thighs and drumsticks stay juicy through the high heat.
Yogurt tenderizes gently
Lactic acid and calcium in yogurt loosen the surface proteins in meat more gently than harsh acids like straight lemon juice. The result is tender chicken that holds its shape instead of turning chalky or mushy.
Learn: Yogurt marinade: tender and charred →Why salt and slash
Salt draws moisture out and then pulls flavor back in, seasoning the meat and helping it hold moisture during the hot roast. Slashing opens more surface area, so the marinade reaches deeper than it would on smooth skin or thick meat.
Learn: Salt meat early →Bones and high heat
Bones conduct heat slowly and hold moisture, so bone-in pieces stay juicier under intense heat. Dark meat also has more fat and collagen, which makes it far more forgiving than breast meat when the oven is this hot.
Learn: Bone-in or boneless →Oven Tandoori Chicken
1 h · 4 servings · Indian · Main course
Ingredients
Makes 4 servings
- 1 kgbone-in, skin-on chicken thighs and drumsticks
- 240 mlplain whole-milk yogurt
- 3 tbsplemon juice (about 1 1/2 lemons)
- 4 clovesgarlic, grated
- 1 tbspfresh ginger, grated
- 1 tbspKashmiri chili powder or paprika
- 2 tspgaram masala
- 2 tspground cumin
- 2 tspground coriander
- 1 tspground turmeric
- 1½ tsp1/2 tsp kosher salt
- 2 tbspoil
- 1red onion, sliced into rings
- Fresh cilantro, chopped, for serving
Method
Tips for the best result
- Remove the skin if you want the marinade to penetrate more deeply.
- Shake off extra marinade so it chars instead of burns.
- Use a thermometer; thick thighs need up to 175°F (80°C) for the best texture.
Mistakes to avoid
- Using low-fat yogurt makes a thin marinade that slides off, so use whole milk.
- Skipping the slashes leaves the center bland, so cut deep.
- Broiling too long burns the spices, so watch closely and limit it to a few minutes.
Variations and swaps
- Use chicken breast cubes for tikka and thread onto skewers.
- Add 1 tsp smoked paprika for a smoky flavor.
- Cook on a charcoal grill over indirect heat for 35 minutes, then sear over direct heat.
- Swap Kashmiri chili for sweet paprika plus 1/4 tsp cayenne.
- Swap yogurt for coconut yogurt for a dairy-free version.
- Swap thighs and drumsticks for a cut-up whole chicken, removing the breasts at 165°F (74°C).
Storing and reheating
Refrigerate within 2 hours and eat within 3 to 4 days. Reheat at 375°F (190°C) for 12 to 15 minutes until the chicken reaches 165°F (74°C).
Oven Tandoori Chicken: questions
Can I make tandoori chicken without a tandoor?
Yes. A 450°F (230°C) oven plus a final broil gets a similar char. A grill also works well.
How long should chicken marinate for tandoori?
Four to 24 hours is best. Overnight gives the deepest flavor and tenderness.
Why is my tandoori chicken not red?
Authentic color comes from Kashmiri chili powder. Regular paprika works too, and a little turmeric adds a warm golden-red color.
Can I use chicken breast for tandoori?
Yes, but it dries easily. Use thick pieces and cook just to 165°F (74°C), around 20 to 25 minutes at 450°F (230°C).
What do you serve with tandoori chicken?
Naan or rice, a cucumber raita, sliced onions with lemon, and a simple salad all work well.
