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tandoori chicken in oven - whole chicken legs on white ceramic plates

Tandoori Chicken in oven

A foolproof easy recipe for oven baked tandoori chicken, marinated with aromatic spices and yogurt and roasted to reddish-brown perfection with a yummy, healthy twist.
Prep Time 5 mins
Cook Time 45 mins
Marinating time 2 hrs
Total Time 2 hrs 50 mins
Course dinner, LUNCH, Main Course, Party food
Cuisine Indian
Servings 4 people


  • 4 chicken legs 250 grams or 9 ounces each


  • 1/2 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon sunflower oil or cooking oil of your choice
  • 2 teaspoons ginger-garlic paste
  • 1 teaspoon butter to baste

tandoori spice mix

  • 1 teaspoon chili powder
  • 1 teaspoon Kashmiri chili powder
  • 1 1/2 teaspoons coriander powder
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt


  • Mix all the spices and add to the rest of the ingredients for the marinade. Mix well.
  • Coat the chicken legs with the tandoori marinade.
  • Marinate in the refrigerator overnight or for a minimum of 2 hours.
  • Preheat the oven to 210 degrees C (410 degrees F).
  • Place the chicken legs in a roasting pan lined with parchment paper. Brush the chicken legs with the leftover marinade to cover the chicken completely.
  • Set the oven to "roast" mode and cook for 15 minutes. Flip the chicken legs and baste with the pan juices. Cook for another 15 minutes.
  • Now set the oven to "broil". Baste the chicken legs with a little butter and broil for 15 minutes, flipping once after 10 minutes.
  • Remove from oven and let it stand for 5 minutes.
  • Drain on paper towels and transfer to a serving platter. Enjoy your perfectly browned tandoori chicken!



  • The measurements and cooking time are based on the size of chicken legs as mentioned in this recipe. You may want to increase or decrease based on the size and type of chicken pieces you use.
  • DO NOT FREEZE the marinated chicken legs. For the best results, use fresh chicken. Another option is to freeze chicken before marinating. After thawing, the chicken has to be soaked in salted warm water for 15 minutes, then marinated for at least 2 hours and follow the recipe as above.
  • Marinate the chicken legs overnight, or at least for 2 hours. The longer you marinate, the better.
  • Kashmiri chili powder gives the Tandoori chicken its characteristic bright colour. It looks similar to chili powder, but without the heat. In case you can't find it, the closest alternative would be paprika.
  • Don't skip the garlic powder. It makes all the difference between an ordinary tandoori chicken recipe and an amazing one.
  • Basting the chicken legs with a little butter before broiling gives perfectly browned tandoori chicken.
The nutrition information assumes that all of the marinade is consumed. However, apparently, it is not the case.
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