Easy Oven Tandoori Chicken bakes quickly in a home oven but is just as delicious as the version that bakes in a clay oven for a long time. Use chicken legs, thighs, or breasts. Great served with rice and naan!

Traditional Tandoori Chicken requires a clay oven and lots of time. I found this recipe for Tandoori Chicken made in a conventional oven in Midwest Living several years ago.
The chicken is marinated in a spiced yogurt mixture and cooked on a baking rack. The result is flavorful, juicy chicken with delicious Indian spices.
I have since made this chicken many times following the original recipe with chicken drumsticks and also using boneless, skinless chicken thighs in place of drumsticks. Both have turned out great! The marinade would work for any kind of chicken you prefer.
You can serve this chicken with naan and rice. I like to use basmati rice or even jasmine rice with this chicken. Perhaps a Homemade Mango Lassi for dessert?
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Marinade Ingredients

To make the marinade, combine all of the ingredients in a bowl or measuring cup and whisk to incorporate.

Marinate the Chicken

Chicken Legs
If using chicken legs, you want to remove the skin first and score the meat. The easiest way to remove the skin is to loosen the skin from the meat, then use a paper towel to grab the skin and pull it down over the "handle" bone of the drumstick. Discard the skin.
Make 3 or 4 slashes in the meaty part of each drumstick with a sharp knife.
Place the raw chicken and marinade in a resealable gallon-sized bag and refrigerate.
Marinate the chicken in the refrigerator for 4 to 6 hours.
Chicken Thighs
If you're using boneless, skinless chicken thighs, there's no need to prepare them ahead of time. They can go directly into the resealable gallon-sized bag with the marinade.
Bake the Chicken
Preheat the oven and line a baking pan with foil. Place a wire rack over the foil and lightly spray it with non-stick cooking spray.
Arrange the chicken on the rack and brush the chicken with half of the melted butter.

Roast the chicken for 20 minutes. Flip the pieces of chicken over and brush with the remaining butter. Continue to roast the chicken until the internal temperature reaches at least 175°F for dark meat or 165°F for white meat.

This will take another 20 to 30 minutes.

Serving Suggestions
Serve the chicken with basmati or jasmine rice and warm naan bread.

Gluten Free Option
This recipe is naturally gluten free! I like serving it over rice, which is also naturally gluten free.
📖 Recipe

Easy Oven Tandoori Chicken
Equipment
- 15x10x1-inch baking pan
- oven-safe baking rack
- aluminum foil
Ingredients
- 1 cup plain low-fat yogurt
- 2 tablespoons canola or corn oil
- 2 tablespoons lemon juice
- 2 tablespoons grated fresh ginger
- 2 tablespoons minced garlic
- 1 tablespoon kosher salt
- 4 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon ground turmeric
- 2 teaspoons garam masala
- ⅛ teaspoon cayenne (or more to taste)
- 12 chicken drumsticks (3 ½ to 4 pounds, or chicken of choice)
- 4 tablespoons butter (melted)
Instructions
Make the marinade:
- In a medium bowl, combine yogurt, oil, lemon juice, ginger, garlic, salt, and all spices.
Prepare the chicken:
- Using a paper towel to help grip, remove and discard the skin from each drumstick. The easiest way to do this is to loosen the skin on the meat and pull it down over the "handle" bone of the drumstick.
- Make 3 or 4 slashes in the meaty part of each drumstick. Place chicken in a large resealable plastic bag and add the marinade. Squish around to distributed the marinade, and refrigerate for 4 to 6 hours.
Cook the chicken:
- Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil. Place a rack over foil and lightly grease with cooking spray or oil.
- Shake excess marinade from chicken and arrange the chicken on the rack. Brush the chicken with half the melted butter. Roast for 20 minutes.
- Turn the chicken, brush with the remaining butter, and return to the oven. Roast until chicken reaches internal temperature of a least 175°F for dark meat or 165°F for white meat, 20 to 30 minutes.
- Remove chicken to a serving platter and let rest for 10 minutes before serving.
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