Tandoori chicken in the oven.
Have your own Indian themed dinner from the comfort of your home with this Indian recipe taking center stage on your table.
Use the tandoori chicken marinade to make the best oven-baked chicken.
I promised to add more stews and soups in keeping with the fall and cold weather but in between, I ended up making a Friday night dinner special with the ever-popular Indian Tandoori chicken and couldn’t resist posting it first.
All I had to do was use a homemade tandoori chicken marinade and oven-baked it.
Indian cooking is diverse as its region, food is no different.
There isn’t a corner of the world where the spices, the method of cooking has not been influenced, including my own.
Among many of these Indian dishes, there are some that become popular beyond a nation and one of them is Tandoori chicken.
Not authentic Tandoori chicken but…
The recipe for tandoori chicken I made at home, is by no means the real authentic dish you might have been lucky to taste in your travels or from an Indian restaurant but it’s as close as you will get to make them at home.
The reasons for this is real simple, first, the real tandoori oven which the dish is named after produces a heat of 500c while your average oven might only reach up to just 200c to 250c.
Second, I’m not using any coloring to get that gorgeous red when the chicken is finally cooked, mine are slightly orangish because of it.
These are the only differences I can think of between the authentic one and mine.
oh, and the quality of the spices, always use fresh spices for your dishes.
Tandoori chicken, once baked, it takes on a charred outer skin while staying, moist and juicy inside.
You can make tandoori drumsticks, tandoori chicken breasts and even tandoori wings.
I chose to have a whole portion of the leg, as a single serving per person. for adults, I would suggest two pieces.
On the Origination of the recipe, Here’s a quoted text of the history of Tandoori chicken as per Wikipedia,
“Tandoori chicken as a dish originated in the Punjab before the independence of India and Pakistan. Although tandoor cooked chicken dates back to as early as the Mughal era, the dish is believed to be invented by Kundan Lal Gujral, a man who ran a restaurant called Moti Mahal in Peshawar. Gujral moved to Delhi, India after the Independence of India and Pakistan and the subsequent partition of the Punjab Province.
In India, tandoori cooking was traditionally associated with the Punjab and became popular in the mainstream after the 1947 partition when West Punjabis resettled in places such as Delhi.
In rural Punjab, it was common to have communal tandoors. Some villages still have a communal tandoor which was a common sight prior to 1947.”
Tips on making Tandoori chicken at home.
- Although a few hours of marination absorbs the spices and flavor into the chicken, if possible, try to do an overnight soak, this will allow the marinade to work its magic with the spices and flavors.
- Use an extra-large bowl to marinate the chicken that also fits into the refrigerator and cover with cling film.
- if you are preparing these for dinner, say serving at 8.00 pm, you’ll need to start at least three hours before, don’t worry about the chicken being dry, once baked you can keep them on the baking pan with the juices it lets out, just coat the chicken with it, heat and serve.
- If you have a hard time finding Indian spices. you can try my homemade garam masala recipe, use a coffee grinder to grind the spices.
- some of you might be tempted to make tandoori chicken without the skin on, although it’s possible, I would suggest baking with the skin on.
I find the skin prevents the chicken from drying out, especially with the high baking temperature you are using. the chicken retains its moist because of the skin.
- you can use drumstick, chicken breast to make tandoori chicken, again bake with the skin on.
- Always taste the marinade once its done, our tastes are different, increase or reduce seasoning as per your need.
What can I serve with Tandoori chicken?
There are a few options here that work well If you are thinking of lunch,
If you’ve got a few friends coming by for lunch and want to keep it simple, stress-free then serve the Tandoori chicken with my easy chicken pot biryani, a salad and a Pineapple chutney for an easy menu.
A Cucumber salad with homemade Stovetop naan makes a great combo.
Want to know what I served with tandoori chicken?
Mine was a mish-mash of everything we like, Tandoori chicken with a yogurt dip, coleslaw and cheesy, herbed breadsticks(recipe will be up on the blog soon).
Save the recipe to your favorite Pinterest board!
Reader’s comments and questions about oven-baked tandoori chicken. you can find the original comments here.
*It was good but I think if I were to make it again I would blend the marinade to give it a smoother texture. The yogurt kinda made it clumpy and parts of the chicken had more marinade than others.
*We cooked on a charcoal grill and it was delicious. I will definitely make it again and will try it in the oven in the winter.
*This was pretty good. I’ll try some of the suggested sides next time.
*Hello, love This Recipe. I’m planning to make it this weekend. Can you tell me why you remove the skin from the chicken? Is it necessary to remove it?
The recipe doesn’t ask you to take off the skin but to the fat which you’ll find in chicken part, these are lumpy, white in color. it’s clearly mentioned in the recipe, the skin prevents the chicken from burning, it actually burns off while baking. hope this helps.
Tandoori chicken at home
Please make sure to read the recipe instructions at least once to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
6 Whole chicken thighs washed with skin and excess fat removed
1/2 cup of Yogurt
2 tablespoons of minced ginger
2 tablespoons of minced Garlic
1 tablespoon of Turmeric
1 tablespoon of ground cumin
1 tablespoon of Coriander
2 tablespoons of Chilli Powder
1 tablespoon of garam masala
2 tablespoons of Tamarind juice or lime juice
1/2 teaspoon of salt( add more if needed)
Place the chicken on a flat surface, use a sharp knife to make deep long cuts along the flesh, this allows the marinade to absorb better into the chicken. place them in a dish or bowl.
In a separate bowl combine all the other ingredients and mix.
Pour the yogurt mixture onto the chicken and thoroughly coat the chicken with it.
Use a cling film to cover the dish and refrigerate, for best results you can leave it overnight but a five-hour marination will do if you need to reduce the time of marinating the chicken.
Once you are ready to bake it, take the marinated chicken half an hour earlier and let it reach room temperature.
Preheat the oven to 200c, take the chicken off the marinade and place them on a baking dish covered with foil. brush the chicken with oil and bake for 45 minutes.
Once the baking time reaches 25 minutes, turn the chicken over and bake the other side for 15 minutes. flip the chicken again to the correct side and bake till the end of 45 minutes.
You’ll know the chicken has been baked through when you see the juices running out of them, don’t discard this juice, brush the chicken when you’re warming it up or be inventive by using it as a base for a dipping sauce.
Have you made this recipe?
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