This tandoori chicken brings bold Indian flavors right to your kitchen without needing a clay oven.
The yogurt-based marinade not only makes the chicken juicy and tender but also provides probiotics and healthy fats.
With a balance of warming spices, lean protein, and low carbs, this dish is both wholesome and satisfying.
Quick to prepare, easy to bake, and perfect for weeknight dinners or meal prep, it’s a healthy twist on a classic favorite.
25-Minute Tandoori Chicken
Equipment
- 2 Large Mixing Bowls
- 1 Whisk or Mixing Spoon
- Measuring Cups & Spoons (1 set)
- (1) Baking sheet
- 1 Wire Rack
- Aluminum Foil (enough to line baking sheet)
- 1 sharp knife
- 1 cutting board
Ingredients
- 1 inch fresh ginger minced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup plain yogurt
- 2 pounds chicken quarters or a mix of thighs and drumsticks
Instructions
- Prepare the Marinade Base: Begin by setting up a large mixing bowl where you’ll combine the flavors that make tandoori chicken so unique. Add the minced ginger and garlic first—these two aromatics form the backbone of the dish, providing depth and sharpness. Sprinkle in the ground cumin, cinnamon, garam masala, ground coriander, smoked paprika, and salt. These spices not only create an earthy and smoky profile but also ensure the chicken absorbs layers of flavor during cooking.
- Incorporate Yogurt and Oil: Pour in the plain yogurt and drizzle the olive oil over the spice mixture. Whisk everything together until you have a thick, smooth marinade that’s evenly colored. The yogurt is especially important here—it acts as a natural tenderizer, ensuring the chicken stays juicy and succulent. Meanwhile, the olive oil helps the spices adhere to the chicken and promotes a beautiful char during baking.
- Prepare and Pat Dry the Chicken: Take your chicken quarters (or a mix of thighs and drumsticks) and pat them dry with paper towels. Removing excess moisture is crucial because it allows the marinade to cling properly and ensures that the chicken roasts instead of steaming in the oven. Drying the skin and surface also helps achieve that classic slightly charred, crisp exterior.
- Coat the Chicken with Marinade: Place the chicken pieces directly into the bowl of marinade. Use clean hands or a pair of tongs to thoroughly coat each piece. Make sure the yogurt mixture gets into every crease and under the skin if possible, as this guarantees maximum flavor penetration. Continue turning and pressing the chicken into the marinade until no bare spots remain.
- Allow the Flavors to Develop: Once coated, you have two options: If you’re short on time, let the chicken rest in the marinade for about 10 minutes at room temperature. This will still give you plenty of flavor. However, for the most authentic and deeply seasoned result, cover the bowl with plastic wrap and refrigerate the chicken for at least 2 hours, or ideally overnight. The longer marination time allows the yogurt and spices to work their magic and makes the chicken taste restaurant-quality.
- Prepare the Oven and Rack: When you’re ready to cook, preheat your oven to 200°C (400°F). While the oven heats up, line a baking sheet with aluminum foil to catch any drippings and place a wire rack on top of it. The rack is important because it allows hot air to circulate around the chicken, giving it that even roast and slightly smoky finish, similar to what you’d get from a tandoor.
- Remove Excess Marinade: Take each chicken piece from the bowl and gently shake off any thick clumps of marinade before placing it on the wire rack. Leaving too much marinade can cause uneven cooking or sogginess, so aim for a light, even coating. Space the chicken out on the rack to make sure air can circulate freely around every piece.
- Roast the Chicken to Perfection: Slide the tray into the preheated oven and bake for 20–25 minutes. Keep an eye on the edges—when they start to darken and char slightly, that’s your cue the chicken is nearing perfection. For accuracy, insert a meat thermometer into the thickest part of a piece; the internal temperature should read 165°F (74°C) for safe consumption.
- Rest Before Serving: Once the chicken is done, remove it from the oven and let it rest on the rack for about 5 minutes. Resting is often overlooked but crucial—it allows the juices inside the chicken to redistribute, ensuring that every bite is moist and flavorful rather than dry.
- Serve and Enjoy: Transfer the rested tandoori chicken to a serving platter. Garnish with fresh lemon wedges, onion slices, or chopped cilantro if you’d like a restaurant-style presentation. Pair it with naan, rice, or fresh salad for a complete meal. Serve hot, and enjoy the smoky, tangy, and spiced flavors that make tandoori chicken such an iconic dish.
Notes
- Use bone-in chicken for maximum flavor and juiciness, but boneless thighs also work if you prefer quicker cooking.
- Marinating overnight produces the most authentic taste, but even a 30-minute marination will still give good results.
- For a smokier finish, add a pinch of extra smoked paprika or grill the chicken briefly after baking.
- Always rest the chicken after baking—it locks in the juices and prevents dryness.
- Pairing the dish with cooling sides like raita or cucumber salad balances the spices beautifully.
Chef’s Secrets for Perfect Flavor
The key to unforgettable tandoori chicken lies in the marinade.
Using full-fat plain yogurt ensures the meat stays tender and moist, while spices like cumin, coriander, and garam masala infuse warmth and depth.
For best results, massage the marinade under the skin and into slits on the chicken pieces, allowing flavors to penetrate deeper.
Another professional tip is to cook the chicken on a wire rack instead of directly on a baking sheet—this promotes air circulation, preventing soggy bottoms and mimicking the dry heat of a tandoor oven.
Finally, don’t skip the resting step after baking. Those extra few minutes let the juices settle, giving you chicken that is consistently tender and flavorful.
Serving Suggestions for Every Occasion
Tandoori chicken is incredibly versatile and can be served in many delicious ways.
For a classic presentation, enjoy it hot with naan bread, fragrant basmati rice, or simple roti.
Add a cooling side like cucumber raita, mint chutney, or sliced onions with lemon juice to balance the spices.
For a lighter meal, pair the chicken with a crisp green salad or roasted vegetables.
You can also shred leftover tandoori chicken and use it in wraps, grain bowls, or even sandwiches for a fun twist on leftovers.
Whether it’s a family dinner, a casual gathering, or meal prep for the week, this dish adapts beautifully to different settings.
Storage Tips for Freshness and Flavor
Proper storage ensures you can enjoy this recipe beyond the first day.
Once cooled, place leftover chicken in an airtight container and refrigerate for up to 5 days.
For longer storage, freeze the cooked chicken in a shallow container or freezer bag for up to 2 months.
When reheating, use the oven or air fryer to bring back the slightly crisp edges—microwaving is faster but may soften the texture.
If reheating from frozen, let the chicken thaw in the refrigerator overnight before warming.
To keep flavors vibrant, add a squeeze of fresh lemon juice before serving reheated portions.
Frequently Asked Questions
1. Can I use boneless chicken instead of bone-in?
Yes, boneless chicken thighs or breasts work well, but keep in mind they cook faster.
Bone-in pieces stay juicier and deliver a more authentic tandoori flavor.
2. How can I make the chicken spicier?
To increase the heat, add cayenne pepper or extra smoked paprika to the marinade.
You can also serve with spicy chutneys or sprinkle chili flakes just before serving.
3. Can I cook this on a stovetop instead of baking?
Absolutely! Use a heavy grill pan or cast-iron skillet.
Cook the marinated chicken over medium-high heat for about 6–8 minutes per side, until nicely charred and fully cooked inside.
4. What type of yogurt is best for the marinade?
Plain full-fat yogurt works best because it coats the chicken evenly and tenderizes it.
Greek yogurt can also be used, but you may want to thin it slightly with a splash of water or milk.
5. How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer. Insert it into the thickest part of the chicken; the internal temperature should reach 165°F (74°C).
The edges should also look slightly charred, and the juices should run clear.
