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Roast Tandoori Chicken Quarters

Tandoori roast chicken, one of the popular Indian baked chicken recipes can be easily made at home (without tandoor) in the oven.

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Roast 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.

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Tandoori Masala Ingredients 

garlic powder



lemon juice

Kashmiri  chilli powder

garam masala

ground cumin

chilli powder


chicken quarters

ginger garlic  paste


coriander powder

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Mix the marinade ingredients in a small bowl. Marinate the chicken quarters in the refrigerator.

How to marinate chicken quarters

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Chicken legs should be marinated for a minimum of 2 hours upto 8 hours or overnight.

How long to marinate chicken legs

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Place the chicken legs in a roasting pan lined with parchment paper and brush with the remaining marinade. 

How to roast chicken legs

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Roast in the oven at 230°C / 446°F  for 15 minutes. Flip, baste with the pan juices and roast for another 15 minutes.

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Baste the chicken legs with a little butter and change the setting to “broil“. Cook for 15 minutes, flipping once more in between.

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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.

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Kashmiri chili powder gives the characteristic red color without being too spicy. The closest alternative would be smoked paprika.

Quick tip

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Roasted Hariyali (Pudina) Chicken

Love baked chicken recipes? Make this next!

made by marinating chicken legs in mint, yogurt and spices and baking them in the oven.