Tandoori Chicken

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You won’t believe how easy this tandoori chicken recipe is! No need to be intimidated by this classic Indian dish — it’s super basic to make at home. I’ll walk you through how to make tandoori chicken in the oven step-by-step, from the simple tandoori chicken marinade to the even simpler cooking method. It has warm spices like coconut curry chicken, with a show-stopping presentation.

This recipe uses my favorite stovetop-to-oven cooking method for meats. I use this technique most often for steaks (including sirloin steak and filet mignon), but it works perfectly for chicken recipes like this one or even stuffed pork chops.

What Is Tandoori Chicken?

Tandoori chicken is an Indian chicken dish that gets marinated in yogurt and traditional Indian spices, then pan fried and finished in the oven.

This Indian chicken recipe traditionally cooks in a tandoor (a kind of clay oven), but you can get similar results with a regular oven or grill.

Ingredients & Substitutions

This section explains how to choose the best ingredients for easy tandoori chicken marinade, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Chicken:

• Chicken – I used bone-in chicken leg quarters (drumsticks and thighs connected together) for this tandoori chicken recipe, which are sometimes called whole chicken legs. This is the traditional option, but you can really use any cut of chicken, such as chicken thighs, chicken breast, or chicken drumsticks. The cooking time will vary, depending on the cut, size, and whether or not there are bones.
• Oil – For frying. I used olive oil, but you could use coconut oil, avocado oil, or any heat-safe oil you prefer.

Tandoori Chicken Marinade:

• Greek Yogurt – The main component of the marinade is yogurt! I prefer to use Greek, but regular will work as well. Make sure it’s unsweetened. Use full-fat yogurt if you can for the most flavorful results, but skim or 2% will work if needed.
• Lime Juice – The acid helps to tenderize the meat. Fresh squeezed lime juice tastes best, but bottled can be used for convenience. You could also use lemon juice.
• Garlic – Fresh minced garlic cloves (or pressed garlic) has the best flavor, but you can use jarred as well.
• Spice Mix – This simple recipe includes garam masala, turmeric, ground ginger, and cayenne pepper. Garam masala is an Indian spice blend that usually includes cinnamon, mace, peppercorns, coriander, cumin, and cardamom. For an even more traditional red look and mild heat, you can include kashmiri red chili powder (or just add paprika to make the dish look more red without extra heat).
• Sea Salt & Black Pepper

How To Make Tandoori Chicken

This section shows how to make chicken tandoori, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Mix tandoori chicken marinade. In a large bowl, add yogurt, lime juice, garlic, garam masala, turmeric, ground ginger, cayenne, salt, and pepper. Stir until combined.
2. Marinate the chicken. Add the chicken pieces to the marinade bowl and coat on all sides. Cover with plastic wrap and allow to marinate in the refrigerator.

3. Sear. Preheat the oven. Meanwhile, heat the oil in a cast iron pan until shimmering. Add the chicken in a single layer (you can discard any excess marinade). Cook on each side until browned.
4. Bake. Transfer the pan to the oven. Bake tandoori chicken in the oven until the chicken is cooked through. Garnish with limes and fresh cilantro if desired.

Tips For The Best Tandoori Chicken

• Marinate overnight if you can. For best results, I recommend letting the chicken marinate overnight (at least 8 hours) if you have time. This allows the spices to really penetrate the chicken for a flavorful, delicious meal.
• Don’t marinate for longer than 24 hours. Marinating for any longer can cause the chicken to become mushy.
• Use a cast iron skillet. You can make this tandoori chicken recipe in any oven-safe pan, but I highly recommend cast iron. It has the best heat distribution, for the perfect sear and juicy inside. This is the pan I have and love.
• Avoid crowding the pan. It’s okay for the pieces to touch each other, but don’t place them on top of each other. This ensures that they cook evenly.
• Use a meat thermometer. The best way to know the chicken is cooked correctly is to use a meat thermometer. Insert it into the thickest part of the thigh, away from the bone, to check the internal temp. Here is the meat thermometer I use and recommend.
• Cook to 170 degrees F (for dark meat). The safe internal temperature for chicken is 165 degrees F, but for dark meat like chicken drumsticks or chicken leg quarters (including this tandoori chicken recipe), 170 degrees F will yield the juiciest results. This is because the collagen starts to break down at this higher temperature and makes the meat extra tender. However, stick to 165 degrees F if you make this recipe using chicken breast or other white meat.

Common Questions

• Is tandoori chicken spicy? Tandoori chicken is more smoky and savory rather than spicy. The marinade has a little kick from the cayenne, but if you don’t like spice at all, you can reduce the amount of cayenne pepper.
• Why is tandoori chicken red? Most commonly, Indian tandoori chicken in restaurants is a bright red color because they add red food coloring. Some recipes use red chili powder to contribute to the red hue as well. This quick and easy version uses natural ingredients, so it’s not super red.

Storage Instructions

• Store: Keep leftovers of this chicken tandoori recipe in the refrigerator for 2-3 days.
• Meal prep: You can prep the marinade ahead. Simply mix together ingredients and store in the refrigerator. The marinade on its own will last up to 5 days in the fridge. You can also marinate the chicken in the marinade for up to 24 hours, which I recommend if you have the time.
• Reheat: It’s best to reheat in the oven at 350 degrees F, covered in aluminum foil to prevent drying out. However, the microwave will do if you must.
• Freeze: Store the chicken in the freezer for 2-3 months. Thaw in the fridge overnight, or in a bag submerged in cold water on the counter, before reheating the tandoori chicken in the oven.

What To Serve With Tandoori Chicken Recipes

Serve this Indian cuisine with a simple side:

• Garnishes – I recommend fresh cilantro and lime wedges or slices. Sliced red onions also go well.
• Rice – Regular rice is the classic option. I usually choose cauliflower rice (or even cilantro lime cauliflower rice) myself for a healthier version.
• Naan – The iconic side to almost every Indian dish! You can make regular naan, or almond flour naan for a gluten-free option.
• Vegetables – Maybe not part of the traditional meal, but I can’t resist veggies with everything. Try roasted vegetables or stir fry vegetables.

More Indian Chicken Recipes

With so many rich flavors, these Indian-style chicken recipes are an easy way to add flair to your dinner routine:

Chicken Korma

Coconut Chicken Curry

Butter Chicken

4.93 from 13 votes

Tandoori Chicken (Super Easy Oven Recipe!)

You'll love this crispy, easy tandoori chicken recipe, made with a simple marinade using Greek yogurt, lime, garlic, and garam masala.

Prep: 10 minutes

Cook: 35 minutes

Marinating Time 1 hour

Total: 45 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

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Ingredients

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Chicken:

• 4 medium Chicken leg quarters (chicken drumsticks and thighs connected) ▢

Marinade:

• 1 cup Full-fat Greek yogurt ▢
• 1 tbsp Lime juice ▢
• 1 clove Garlic (minced) ▢
• 1 tbsp Garam masala ▢
• 1 tsp Turmeric ▢
• 1/2 tsp Ground ginger ▢
• 1/2 tsp Cayenne pepper ▢
• 1 pinch Sea salt ▢
• 1 pinch Black pepper ▢

For Frying:

• 2 tbsp Olive oil ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. In a large bowl, add the marinade ingredients and stir until combined.

2. Add chicken to the marinade bowl and coat the chicken on all sides. Cover with plastic wrap. Allow to marinate in the refrigerator for 1-2 hours, or overnight if you have time.

3. Preheat the oven to 400 degrees F (204 degrees C).

4. In a large cast iron skillet, heat the olive oil over medium heat until shimmering. Add the chicken legs. Cook for about 5 minutes, flip and cook for about 5 minutes more, until chicken is browned.

5. Transfer the pan to the oven and cook for an additional 25-35 minutes, until the chicken is cooked through (time will vary depending on the size of your chicken legs). For the juiciest results, cook until it reaches an internal temperature of 170 degrees F (recommended for juicy dark meat).

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Recipe Notes

Serving size: 1 chicken leg quarter

Nutrition facts are calculated with 1/4 of the marinade discarded.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 427

Fat 29.5g

Protein 35.4g

Total Carbs 3.1g

Net Carbs 2.2g

Fiber 0.9g

Sugar 1.6g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: Indian

Keywords: tandoori chicken, tandoori chicken in the oven, tandoori chicken recipe

Calories: 427 kcal

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