Authentic Tandoori Chicken Recipe

Authentic tandoori chicken recipe, one of the popular Indian chicken leg recipes can be easily made at home (without tandoor) in the oven. Craving authentic Tandoori Chicken? Learn how to make this flavorful dish at home with our easy-to-follow recipe. No special equipment needed! Discover the secrets to juicy, tender chicken with a perfectly spiced marinade. Perfect for a weeknight dinner or a special occasion.

What is tandoori chicken?

Authentic tandoori chicken needs no introduction. With its flavors of Indian spices and appetizing bright red color, you could never have missed it if you’ve visited Indian restaurants.

In restaurants, tandoori chicken is made by marinating a whole chicken in a spice mix (Tandoori masala), yogurt, lemon juice, ginger and garlic, and cooked in a Tandoor, a cylindrical clay oven at high temperatures.

In this easy recipe, we marinate chicken quarters (drumsticks with thighs attached) in the homemade tandoori paste overnight and roast them in the conventional oven. This is similar to my other tandoori recipes like tandoori pomfret and tandoori salmon.

A whole chicken, or cuts of chicken with bones like chicken drumsticks, chicken wings, or bone-in chicken thighs, can also be used. The cooking time and quantities need to be adjusted accordingly.

Why you’ll love this tandoori roast chicken

• This recipe will show you how to cook crispy baked chicken quarters that looks and tastes amazing, though it is not cooked in a tandoor.
• You are about to find out the little secrets of achieving uniquely spiced chicken and that appetizing bright red color without food coloring!
• Like all my other tandoori, tikka and kabab recipes, this tandoori chicken is also easy and straightforward.
• Apart from marinating overnight, this recipe doesn’t need much time or effort to cook but looks as though you spent hours in the kitchen. Who doesn’t love easy chicken recipes that you can make for a quick dinner?

A keto-friendly and gluten-free recipe and an easy menu for entertaining, you can also serve this as an appetizer with a fresh salad or raitha.

The only catch here is the marinating time which is a minimum of 2 hours. Once you prep well ahead of time (refrigerate or freeze a week to a month earlier), cooking takes less than an hour.

These tandoori chicken legs can be done in huge batches in the oven, thus saving a lot of time. (Like the sheet pan lemon garlic chicken legs.)

What cut of chicken to use

Chicken quarters (drumsticks with thighs attached) are the most commonly used, but you can also use cut-up drumsticks and thighs. Bone-in pieces work well since they don’t dry out easily in the oven.

Looking for a curry recipe with bone-in chicken thighs or drumsticks? You’ll love these marinated chicken curries: Kerala chicken curry with coconut and chicken pepper masala.

The skin is usually removed for tandoori chicken. Generally, you leave the skin on when roasting chicken so the moisture gets locked in. Here, the yogurt marinade does the same job, so you can save yourself from all that saturated fat in the skin.

Can chicken breasts be used for tandoori chicken recipe?

There’s another easy way out: Tenderize the chicken breasts before roasting in the oven as in recipes like baked tandoori chicken tikka, easy panko chicken breasts, or oven-baked hariyali chicken kababs.

Yet another smart way to cook chicken breasts is to mince, season, and shape them into meatballs and drop them into simmering creamy curry like the chicken meatball curry. Or use them as a filling for eggs as in keema chicken deviled eggs. You can also make chicken keema kababs with minced chicken breasts.

Video

Homemade tandoori marinade paste

Make your own tandoori chicken marinade because it is so easy to make and you can control what goes into it. It literally takes 5 minutes to put together. The store-bought ones may contain food coloring and the spice levels may not suit your preferences.

This homemade tandoori paste recipe uses chili powder, Kashmiri chilli powder, coriander powder, turmeric powder, garam masala, cumin powder, garlic powder and salt. Add yogurt, lemon juice, ginger-garlic paste and oil to the masala and you get the flavorful marinade.

How to make authentic tandoori chicken- step by step

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

How to marinate the chicken

Trim off the skin and fat and clean the chicken legs. For the last rinse, mix the chicken legs with 1/2 teaspoon of turmeric powder and wash. This helps disinfect the chicken and also gives a yellow tint, to start with.

Make a few deep cuts on each chicken leg, perpendicular to the bones. This helps the marinade penetrate the flesh, or else you’ll be left with tandoori chicken that’s flavorful on the outside but bland on the inside.

Once you mix all the ingredients for the marinade, use your fingers to thoroughly rub the chicken legs with the marinade.

Leave the marinated chicken in the refrigerator overnight for the best results. The spices get completely absorbed by the chicken which is also tenderized by the yogurt-lemon marinade, resulting in flavorful, juicy chicken. If time is a constraint, marinate for at least 2 hours. The longer you marinate, the better.

How to roast the chicken legs

1. Remove the chicken from the refrigerator 30 minutes before you start cooking. Preheat the oven to 230°C / 446°F. Place the chicken legs in a roasting pan lined with parchment paper.
2. Set the oven to “roast” mode and cook for 15 minutes. Flip the chicken legs and baste with the juices in the pan. Cook for another 15 minutes.
3. Baste the chicken legs with a little butter and change the setting to “broil“. Cook for 5 to 7 minutes, until browned to your satisfaction. Broiling will help you get the characteristic charred look on the Tandoori chicken.

Remove from the oven. Let it stand for 5 minutes and drain on paper towels.

Recipe tips

• A healthy way to add bright red color to the tandoori chicken is to add Kashmiri chili powder to the tandoori masala, which gives the characteristic red color without being too spicy. Missing in your pantry? The closest alternative would be smoked paprika.
• Another tip for restaurant-quality tandoori chicken: Heat 2 teaspoons of mustard oil and mix it with Kashmiri chilli powder. Cool it completely before adding to other ingredients in the marinade. This gives the characteristic ‘smoky’ flavor and also a brighter color.
• One more tip for an authentic tandoori chicken recipe: Smoke the tandoori chicken legs with cinnamon after taking them out of the oven. Check out how to do it in tandoori chicken tikka recipe (click here).
• Another ingredient that gives a “wow” factor to this recipe is garlic powder. The traditional recipe does not use garlic powder, but adding a teaspoon of garlic powder to the tandoori masala makes a world of difference.
• Want your tandoori chicken nicely and evenly browned? Baste with a little butter before you start broiling.

Common Questions about Roast Tandoori Chicken Legs

What to serve with tandoori chicken?

Chutneys

Tandoori chicken can also be shredded and used in chicken tikka wraps with any of the chutneys.

Typically, tandoori chicken is served with cilantro mint chutney or cucumber raitha. It also tastes great with avocado green chutney or green mango chutney.

Flavored rice

Planning to feed a crowd? Serve this easy tandoori chicken with rice:

• biriyani or saffron rice (classic Indian cuisine)
• lemon-flavored brown rice
• rice and curry, like chana masala or spinach dal
• coconut cauliflower rice for a keto low-carb option.

Fresh salads

Restaurants serve tandoori chicken with onion and lemon slices. Why not try it with these salads for a change? Healthier and yummier!

You can also pair these tandoori chicken legs with a fruit salad like the mango pomegranate salad.

Meal prep option

DO NOT FREEZE the cooked chicken. You will lose the texture of the meat and it becomes tough when reheated.

We have an option, though. The marinated chicken legs may be refrigerated for upto 3 days or frozen for upto a month and then thawed overnight in the refrigerator. Ensure that you keep the chicken out of the fridge 30 minutes before cooking.

Looking for vegetarian tandoori recipes? Try these roasted tandoori cauliflower wings , easy tandoori paneer tikka, or the flavorful hariyali paneer tikka.

Love seafood and tandoori flavors? Check out tandoori salmon and easy tandoori prawn tikka.

More chicken recipes

Looking for easy saucy chicken recipes? You might love balsamic chicken with rosemary sauce and lemon coriander chicken with yogurt sauce.

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