Oven Tandoori Chicken | CookOS

Oven Tandoori Chicken

Name: Oven Tandoori Chicken
Prep time: 10 min
Cook time: 35 min
Total time: 2 h 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1.5 lbs bone-in chicken thighs, skin removed; 1.5 tbsp ginger garlic paste; 1.5 tsp salt; 3-4 tsp lime juice; 1/2 cup yogurt; 1.5 tbsp Kashmiri red chili powder; 1/2 tsp turmeric powder; 1/2 tsp cumin powder; 1/2 tsp cardamom powder; 1/2 tsp cinnamon powder; 1 tsp kasuri methi (dried fenugreek leaves); 1/2 tsp salt; 1 tbsp vegetable oil

Oven tandoori chicken is an authentic Indian dish made with bone-in chicken thighs marinated in yogurt and warming spices, then baked until deeply charred and tender—no tandoor oven needed.

🌍Indian 🏷️Tandoori chicken 🏷️Chicken thighs 🏷️Yogurt marinade 🏷️Spicy Dinner

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Total

2h 45m

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

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Ingredients

1.5 lbs bone-in chicken thighs, skin removed
1.5 tbsp ginger garlic paste
1.5 tsp salt
3-4 tsp lime juice
1/2 cup yogurt
1.5 tbsp Kashmiri red chili powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp cardamom powder
1/2 tsp cinnamon powder
1 tsp kasuri methi (dried fenugreek leaves)
1/2 tsp salt
1 tbsp vegetable oil

13 Ingredients

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Instructions

1
Remove the skin from the bone-in chicken thighs and cut several deep slits across the surface of each piece.
2
In a bowl, combine the chicken thighs with ginger garlic paste, 1.5 tsp of salt, and lime juice. Mix well to coat and set aside for 30 minutes.
3
While the chicken rests, prepare the main marinade. In a separate large bowl, combine yogurt, Kashmiri red chili powder, turmeric, cumin powder, cardamom powder, cinnamon powder, kasuri methi, 1/2 tsp of salt, and vegetable oil. Mix until smooth.
4
Add the pre-marinated chicken to the yogurt mixture and mix thoroughly, ensuring the chicken is fully coated. Cover and refrigerate for at least 2 hours.
5
Preheat your oven to 425°F (220°C). Arrange the marinated chicken on a wire rack set over a foil-lined baking sheet.
6
Bake on the lower rack of the oven for 20-25 minutes.
7
After baking, move the chicken to the upper rack and switch the oven to broil on high. Broil for 7-12 minutes, or until the chicken is cooked through and has a nice tandoor-like char on the edges.
8
Remove from the oven, let it rest for a few minutes, and serve hot.

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Tips & Notes

Pro tips

Remove chicken skin before marinating for better spice absorption and crispier exterior when baked.
Pat chicken dry after marinating to reduce moisture and promote charring at high temperature.
Place chicken on a lined baking sheet or cast iron for even heat distribution and easy cleanup.
Brush with remaining marinade halfway through cooking for deeper color and flavor development.

Substitutions

Greek yogurt → plain yogurt (adjust consistency; Greek is thicker)
Kashmiri red chili powder → paprika or cayenne (paprika is milder; cayenne is spicier)
Ginger garlic paste → 1 tbsp minced ginger + 1 tbsp minced garlic (slightly less potent)