Big on flavor, this Baked Tandoori Chicken is the perfect way to power your day with protein.
Like all of us nowadays, I was scrolling on Instagram the other day and came across a very important post with an even more important clarification regarding tandoori chicken: ‘tandoori’ is not a flavor. It is not a seasoning that you marinate some meat in to impart char or smokiness. In fact, it’s something completely different—you can thank the tandoor oven for that addictive, smoky flavor that Indian kebabs and recipes such as these usually have.
Dating back centuries, as early as 3000 BC in the Harappan civilization of the Indian subcontinent, tandoori chicken is nothing more than a marinated, spiced chicken that is cooked in a tandoor, or cylindrical clay pot heated over an open flame, giving it its signature charred, smoky flavor, reminiscent of barbecue.
While it has become a staple of Indian cuisine over time, celebrated heavily for its bold flavor and high-heat cooking, it first rose to fame in its modern form at Delhi’s iconic Moti Mahal restaurant, where chefs showcased it alongside other popular favorites such as butter chicken and gave it the reputation it enjoys today.
Of course, not everyone has a tandoor in their kitchen nowadays—not even in India—so to match the original taste, it is often adapted to modern kitchens by roasting the chicken in the oven, allowing the marinade to almost caramelize, evolve, and develop complex layers of flavor.
The secret to soft and succulent tandoori chicken
The trick to juicy, melt-in-your-mouth tandoori chicken is multifold, but it all starts with the robust marinade. Using full-fat plain yogurt, rather than a low-fat alternative, ensures a creamy mouthfeel and the fat in the yogurt helps the spices sing. Here, we use whole-milk yogurt, which is rich without being cloying and doesn’t have the tang of sour cream, allowing the flavorful Indian spices like coriander, garam masala, and turmeric to take center stage and shine.
To keep it authentic, try to use real Kashmiri chili powder, which can usually be found in Indian or Asian grocery stores. Not only will this give the dish its natural, reddish hue, it’s depth as a chili powder only adds to the smoky, satiating flavor of the dish.
How do I store leftovers?
The cooked chicken can be stored in the fridge in an airtight container for up to 3 days. For longer storage, simply pack it in an airtight Ziploc bag and freeze for up to 2 months, just like any other kebab. If you want to enjoy the tandoori chicken as-is when reheating, just thaw in the fridge overnight, then reheat in the oven, and serve with a squeeze of lemon juice and a simple salad.
Serving suggestions
There’s no doubt that tandoori chicken is the star of any table it makes it to, but it also makes the perfect pairing alongside a fluffy Naan or atop a bed of Indian Rice. Dhabas, or roadside eateries in the Northern part of India, will often pair tandoori chicken with a cooling Raita, which acts as the perfect counterpart to the fiery chicken. If you have leftovers, repurpose them by cubing the chicken once baked and adding it as a topping to these Paleo Pizzas—the spicy chicken bites and sweet mango chutney are a match made in heaven.
Ingredients
- 1 1/2 cups plain whole-milk yogurt
- 2 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- 2 1/2 teaspoons grated fresh ginger
- 5 garlic cloves minced
- 1 tablespoon garam masala
- 1 1/2 tablespoons Kashmiri chili powder
- 1/2 teaspoon cayenne pepper optional, adjust to taste
- 1 1/4 teaspoons turmeric powder
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 2 1/4 teaspoons ground coriander
- 1 teaspoon salt
- 2 1/2 pounds chicken drumsticks bone-in and skin-on
- Fresh cilantro chopped (for garnish)
Instructions
- In a large bowl, whisk together the yogurt, olive oil, lemon juice, ginger, garlic, garam masala, Kashmiri chili powder, cayenne pepper, turmeric, cumin, paprika, coriander, and salt.
- Add the chicken drumsticks and toss well to coat. Cover the bowl and refrigerate for at least 4 hours or overnight for best results.
- Preheat your oven to 350°F. Line a baking sheet with foil and place a wire rack on top for better air circulation.
- Arrange the marinated chicken on the rack in a single layer. Bake for 20 minutes, then baste the chicken with some of the reserved marinade and bake for another 10 minutes.
- Increase the oven temperature to 450°F and bake for an additional 10 minutes until the chicken is lightly charred in spots.
- Remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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