This Tandoori Chicken is juicy, deeply flavored, and simple to prepare at home. With a straightforward yogurt-based marinade and a little advance planning, you can make tender, aromatic chicken that rivals takeout. The recipe is forgiving and easy to scale, making it perfect for weeknight dinners or a relaxed weekend roast.
Tandoori Marinade
Marinating may feel like an extra step, but it’s the secret to this recipe’s bold flavor and juicy texture. For best results, prepare the marinade and let the chicken rest in it for 12 to 24 hours; even a shorter 4-hour soak still improves the taste. The marinade comes together quickly in a food processor or blender and creates a thick, aromatic paste that clings to the chicken for maximum flavor.
Ingredients in Tandoori Chicken
- Ginger – fresh is preferred, or use 1 teaspoon ground ginger as a substitute.
- Yogurt – full-fat plain or Greek yogurt gives the best texture and tang.
- Cayenne pepper – a small amount adds heat; adjust to taste.
- Salt – to taste.
- Ground coriander – adds citrusy spice.
- Ground cumin – earthy warmth rounds out the marinade.
- Onion – yellow or red, roughly chopped for processing.
- Garlic – adds savory depth.
- Chicken – legs or thighs (bone-in) are ideal for juiciness; breasts can be used but may require a different cook time.
How to Make this Easy Tandoori Chicken
Begin by processing the marinade ingredients until fairly smooth. I usually leave garlic cloves whole, slice the ginger, and quarter the onion before blending. The result should be a thick, spreadable paste.
Place the chicken pieces in a shallow dish or large resealable bag and pour the marinade over them, turning to coat each piece well. Cover and refrigerate for 12–24 hours to allow the flavors to penetrate. If you remember, turn the chicken once while it marinates, but it’s not essential.
About 30 minutes before roasting, remove the chicken from the fridge to come to room temperature. Preheat the oven to 450°F (230°C).
Line a baking sheet with aluminum foil and set a wire rack on top. Arrange the marinated chicken on the rack with space between pieces so hot air can circulate. Roast for 30 minutes total—about 15 minutes on each side—until the chicken is cooked through and lightly charred at the edges. If you prefer, finish under the broiler for a minute or two for extra color, watching carefully to avoid burning.
Serving Suggestions and Tips
For extra brightness, roast lemon wedges alongside the chicken during the last 10–15 minutes. Squeeze fresh lemon over the chicken when serving to lift the spices and add a fresh contrast. This dish pairs well with simple sides such as steamed rice, naan, roasted vegetables, or a crisp salad.
If you want deeper color and a more traditional tandoori look, a small amount of paprika or Kashmiri red chili powder can be added to the marinade. Keep in mind that color does not necessarily equate to heat—adjust cayenne and chilies to suit your family’s preference.
Easy Tandoori Chicken
This straightforward tandoori chicken recipe creates juicy, flavorful pieces with minimal fuss. It’s built on a simple blend of yogurt, aromatics, and warm spices, and it can be roasted in a conventional oven without special equipment.
Ingredients
- 1 onion, peeled and quartered
- 2 cloves garlic, peeled and lightly smashed
- ½ inch ginger root, peeled (or 1 teaspoon ground ginger)
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper (or to taste)
- 1 teaspoon salt
- 1 cup plain yogurt
- 8 chicken legs or thighs (bone-in)
Instructions
- Place all marinade ingredients in a food processor and process until fairly smooth.
- Put the chicken in a shallow dish and pour the marinade over it. Turn to coat every piece. Cover and refrigerate for 12–24 hours (turn once if desired).
- About 30 minutes before cooking, remove the chicken from the fridge to warm slightly and preheat the oven to 450°F (230°C).
- Line a baking sheet with foil and set a rack on top. Arrange the chicken on the rack, leaving space between pieces for air circulation.
- Roast the chicken for 30 minutes total, turning once halfway through, until juices run clear and the exterior is browned. If needed, broil briefly to develop color.
Notes
The calorie estimate includes the full cup of yogurt; actual per-serving calories may be lower if some marinade remains on the tray. For a brighter finish, roast lemon wedges alongside the chicken and squeeze juice over the pieces before serving.
Nutrition (per serving, approximate)
Calories: 609 kcal | Carbohydrates: 7 g | Protein: 45 g | Fat: 43 g
More Easy Roasted Chicken Recipes
Try other flavorful oven-roasted options such as Buttermilk Oven Fried Chicken, Piri Piri Chicken, or Tequila Lime Chicken for variety. These recipes use simple marinades or coatings to produce tender, well-seasoned chicken without deep frying.
This post was originally published in 2012 and updated in 2019.