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–+ servings
oven tandoori chicken on a white plate with basmati rice behind it
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Easy Oven Tandoori Chicken

Easy Oven Tandoori Chicken is so flavorful and juicy thanks to a marination step in yogurt and Indian spices. You may substitute chicken thighs or breasts for the drumsticks.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 50 minutes
Marinade Time 4 hours
Total Time 5 hours 5 minutes
Servings 6
Calories 428kcal
Author Meghan

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.
    tandoori marinade in a glass measuring cup with a small wire whisk in it

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.
    marinated raw chicken thighs on a baking rack over an aluminum foil lined pan with a dish of melted butter and a small silicone basting brush
  • 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.
    tandoori chicken legs on cooked on a wire rack set over a baking sheet
  • Remove chicken to a serving platter and let rest for 10 minutes before serving.
    a pile of cooked tandoori chicken legs on a plate

Notes

Adapted from a recipe published in Midwest Living 
Nutritional information is only an estimate and will vary based on your ingredients and substitutions. 
You're Gonna Bake It After All
bakeitafterall.com

Nutrition

Calories: 428kcal | Carbohydrates: 5g | Protein: 48g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 238mg | Sodium: 1.444mg | Potassium: 646mg | Fiber: 1g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 3mg