• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Chicken Dinner Indian
4.5 from 149 votes

Tandoori Chicken

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/27/22 71 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Baked Tandoori Chicken features healthy and delicious Indian flavors you can enjoy right in your home. Made from scratch, baked in your oven and perfect for a weeknight meal!

overhead shot of tandoori chicken with lemon wedges on a baking sheet
Table of Contents Open
  • Tandoori Chicken Recipe
  • What is Tandoori Chicken?
  • What Cut of Chicken Can You Use
  • How to Make Tandoori Chicken
  • How long to bake?
  • How to serve
  • Leftovers
  • Try These Indian Recipes:
  • Tandoori Chicken
    • Video
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

Tandoori Chicken Recipe

Indian cuisine has to be one of my favorite cuisines with tandoori chicken being right there at the top of my favorite dishes. I’ve been going to Indian restaurants for a while now and I pretty much always order tandoori chicken. What attracts me to it really is the red color, I think it makes the chicken look so exotic.

However, a long time ago I learned to make tandoori chicken at home. With a few spices and a few tricks, the popular tandoori chicken can be made right in the comfort of your home in your own oven. Not only can you bake the chicken in your oven, you can also grill it!

What is Tandoori Chicken?

Tandoori chicken is an Indian chicken dish prepared by roasting chicken marinated in yogurt and spices in a tandoor cylindrical clay oven. You can read more about tandoor ovens here on thekitchn.com.

This delicious chicken dish is extremely popular in Indian restaurants, and it’s one of my favorite dishes to order. However, I also love making it at home without a tandoor oven. All you need is your oven.

tandoori chicken process shots for applying wet rub on chicken

What Cut of Chicken Can You Use

When you visit an Indian restaurant and order tandoori chicken, almost always you will get chicken drumsticks. However, I have made this many times with boneless skinless breast as well as thighs and drumsticks.

In this recipe I am using both breasts and drumsticks. It works just as well with both cuts of chicken. Chicken breast with skin and bones works as well.

How to Make Tandoori Chicken

Clean the chicken and pat it dry. If using chicken breasts cut them in half. In a small bowl, mix all the wet rub ingredients together to form a paste. Using a knife, cut deep slits into the chicken. Smear the rub in between the slits and if there is any left over, rub it over the entire chicken pieces.

In a medium size bowl, whisk together all the marinade ingredients. Since Tandoori chicken is usually red, I used a few drops of red gel food coloring, however this is optional and the more food coloring you use the more red color you’ll get.

Place the chicken in the bowl with marinade and mix well, making sure all the chicken pieces are fully coated. Cover the bowl with plastic wrap and refrigerate for a couple hours.

tandoori chicken process shots for marinating the chicken

How long to bake?

After a couple hours you can start preheating your oven to 400 F degrees. Line a baking sheet with aluminum foil and over it, place a grill rack.

Place the chicken breasts over the grill rack leaving a bit of space in between each piece. Bake the chicken for 30 minutes. 15 minutes, in brush some butter over each piece. After the first 30 minutes, turn the chicken pieces over, brush with more butter and bake for another 15 minutes. 

The chicken is done when the juices run clear when poked with a fork. The best way to check if your chicken is done, is to use an instant-read thermometer to check the temperature near the bone. When it reaches 165 degrees F, the chicken is done.

tandoori chicken drumsticks on a baking sheet

How to serve

Make sure to serve this chicken with some lemon slices so you can squeeze the lemon juice all over the chicken. It will really bring out all those tandoori flavors.

I usually serve this with a side salad like a simple spinach salad with tomatoes. However tandoori chicken is great with some basmati rice, sliced fresh cucumbers, and some red onions.

Leftovers

As with most dishes, this tandoori chicken should be enjoyed as soon as it’s cooked. However if you have leftover chicken, store it in airtight containers in the refrigerator for 3 to 4 days.

You can also freeze the chicken also stored in airtight containers and it could last up to 4 months in the freezer.

two tandoori chicken drumsticks over a bed of spinach salad

Try These Indian Recipes:

  • Indian Cauliflower Fried Rice with Chicken and Roasted Chickpeas
  • Lamb Korma
  • Indian Style Lentils with Pork Tenderloin
  • Mulligatawny Soup
  • Instant Pot Butter Chicken
  • Vegetable Biryani
  • Butter Chicken

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of tandoori chicken with lemon wedges
4.53 from 149 votes

Tandoori Chicken

Prep 20 minutes minutes
Cook 45 minutes minutes
Total 1 hour hour 5 minutes minutes
6
Rate Recipe Print Recipe
This Baked Tandoori Chicken features healthy and delicious Indian flavors you can enjoy right in your home. Made from scratch, baked in your oven and perfect for a weeknight meal!
Prevent your screen from going dark

Video

Ingredients

  • 3 pound chicken (such as breasts, thighs or drumsticks)
  • 3 tablespoon butter (unsalted, melted, for brushing)

Wet Rub

  • 1¼ teaspoon chili powder
  • 1 teaspoon paprika
  • 2 teaspoon lemon juice (freshly squeezed)
  • ¼ teaspoon salt

Marinade

  • ½ cup yogurt (plain, such as Greek yogurt)
  • 2 cloves garlic (minced)
  • 1 teaspoon ginger (minced)
  • 2 teaspoon chili powder
  • ½ teaspoon pepper (freshly ground)
  • 1 teaspoon garam masala
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • 3 tablespoon lemon juice (freshly squeezed)
  • 4 tablespoon olive oil
  • 1 teaspoon salt
  • 2 drops red gel food coloring (optional)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Prepare the chicken: Clean the chicken and pat it dry. If using chicken breasts cut them in half. Using a knife, cut deep slits into the chicken.
  • Apply wet rub: In a small bowl, mix all the wet rub ingredients together to form a paste. Smear the rub in between the slits and if there is any left over, rub it over the entire chicken breasts.
  • Prepare marinade: In a medium size bowl, whisk together all the marinade ingredients. Place the chicken in the bowl with marinade and mix well, making sure each chicken breasts is fully coated.
  • Marinate chicken: Cover the bowl with plastic wrap and refrigerate for a couple hours.
  • Preheat oven and baking sheet: Preheat your oven to 400 F degrees. Line a baking sheet with aluminum foil and over it, place a grill rack.
  • Place the chicken breasts over the grill rack leaving a bit of space in between each piece.
  • Bake: Bake the chicken for 30 minutes. 15 minutes in, brush some butter over each piece. After the first 30 minutes, turn the chicken pieces over, brush with more butter and bake for another 15 minutes.
  • Garnish with lemon slices, parsley and serve.

Notes

  1. As with most dishes, this tandoori chicken should be enjoyed as soon as it’s cooked. However if you have leftover chicken, store it in airtight containers in the refrigerator for 3 to 4 days.
  2. You can also freeze the chicken also stored in airtight containers and it could last up to 4 months in the freezer.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Serving: 1servingCalories: 427kcal (21%)Carbohydrates: 3g (1%)Protein: 44g (88%)Fat: 25g (38%)Saturated Fat: 7g (44%)Cholesterol: 233mg (78%)Sodium: 721mg (31%)Potassium: 632mg (18%)Sugar: 1g (1%)Vitamin A: 875IU (18%)Vitamin C: 4.5mg (5%)Calcium: 53mg (5%)Iron: 2.4mg (13%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of tandoori chicken with lemon wedges

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
Recipe originally shared March 2012. Updated with new pictures, more information and video.
  • 494
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Subscribe
Notify of
guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

71 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
rosy
rosy
Posted: 3 months ago

I would recommend using 1 to 1 1/2 tsp of kashmiri chili powder to give it the red colour instead of the food colour. It’s quite mild and really provides a vibrant red hue.

2
Reply
Merak Spielman
Merak Spielman
Posted: 4 months ago

5 stars
This came out very good! I grilled the chicken on my charcoal grill, which turned out nice. Got the little crispy bits on the edges.

Tasted amazing!

My only issue was I scaled up the recipe, and didn’t have enough yogurt for the marinade. I substituted with whole milk and some extra lemon juice for the acidity, and it came out great, but I’m sure it would have been even better if I had had enough yogurt.

PXL_20230524_022224479.jpg
0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Merak Spielman
Posted: 4 months ago

It looks great, happy you enjoyed it!

0
Reply
Anna
Anna
Posted: 5 months ago

I don’t have an oven. Do you think I could cook this on a pellet grill? It sounds so yummy 😋

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Anna
Posted: 5 months ago

I think it should be fine, just not sure how long it would take so it’s best to use a thermometer to check the internal temperature and make sure it’s 165F.

0
Reply
Sarah
Sarah
Posted: 7 months ago

5 stars
I can’t believe this gem of a recipe, it’s was so easy to follow and is just so tasty, will certainly be a family favourite here.

0
Reply
James McLaughlin
James McLaughlin
Posted: 9 months ago

5 stars
Made this recipe and loved it so much I have just ordered the book to make even more delicious food.
Family love it.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  James McLaughlin
Posted: 9 months ago

Thank you, I appreciate your support. 🙂

1
Reply
Lynsey
Lynsey
Posted: 2 years ago

5 stars
I have really enjoyed this recipe and make it regularly for friends and family. If I make the paste and marinade in advance what is the longest I can leave it in the fridge before actually adding the chicken? Hoping to make it 24 hours in advance so can just add the chicken the day I want to eat it – would this work do you think?

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Lynsey
Posted: 2 years ago

You can definitely leave the marinade and Tandoori paste in the fridge for up to 2-3 days, then add it to your chicken and cook it as instructed in the recipe.
Let us know how it all turns out!

0
Reply
Nazia Afsar
Nazia Afsar
Posted: 2 years ago

5 stars
I swear by this recipe! First time I tried my whole family loved it and since then I’ve make it at least 6-7 times within 2 months. Honestly thank you so much for such a simple and tasty recipe.

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Nazia Afsar
Posted: 2 years ago

My pleasure, so glad to hear you guys enjoyed it! 🙂

0
Reply
Bruce Armstrong
Bruce Armstrong
Posted: 2 years ago

5 stars
2nd time with this recepie, this time I added 1 finely chopped Chipotle pepper in Adobe sauce to the marinade…WOW..!

1
Reply
Donna A Pollock
Donna A Pollock
Posted: 2 years ago

5 stars
What a great recipe… I loved it and it was so easy to make. Very tasty

0
Reply
Century Foods
Century Foods
Posted: 3 years ago

Really loved your recipe of delicious looking tandoori chicken. It was worth reading this article, Thanks for this recipe.

1
Reply
Lisa
Lisa
Posted: 3 years ago

I’d like to use my slow cooker or instant pot for this recipe, so you think I can? What are you thoughts and suggestion? Thanks!

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Lisa
Posted: 3 years ago

You probably could but you’re not going to get that crispy exterior, so I would still maybe put them under the broiler for a couple minutes to crisp up a bit. If you have an air fryer, I think that would be perfect.

0
Reply
Julia R.
Julia R.
Posted: 3 years ago

5 stars
This recipe is fantastic! I didn’t change a thing. I added red gel food coloring (didn’t have liquid), and they turned out great! Definitely a keeper.

0
Reply
Jo Cooks Team 2
Jo Cooks Team 2
Reply to  Julia R.
Posted: 3 years ago

Love to hear it! So glad you liked the recipe 🙂

0
Reply
Jack P. Shepherd
Jack P. Shepherd
Posted: 3 years ago

5 stars
Me and my daughter loved making this, very easy to follow thank you x

0
Reply
Jason C
Jason C
Posted: 3 years ago

5 stars
This recipe was great. I made it this evening, and everyone loved it! I added a tad bit more garam masala. Totally hit the spot. I’m loving all your recipes. I wish I can add a photo of my Tandoori Chicken!

0
Reply
Gira
Gira
Posted: 3 years ago

5 stars
Thanks for a great, simple recipe! I’m Indian, and really enjoyed this :).

I made a few minor changes, and grilled my chicken for the nice dark char and smoky flavor! For the chili powder in the rub I used Kashmiri chili powder- this gave me a nice spicy chicken and the red color (did not use red food coloring). Had only about a pound of chicken so I put a lot of this paste on and added in some extra lemon juice. I loved how this helped with the flavor! In the past I’ve only done the straight marinade in the yogurt and spices. This was much better!

In the marinade I also added in a tsp of mustard powder, and used double the garlic. Instead of garam masala I had a good curry powder which I used (about the same ingredients with a few additional spices), and I doubled this because I had no corriander powder. Left the chicken to marinate in the fridge for about 5 hours.

Highly recommend and will make this again soon!

1
Reply
Gira
Gira
Reply to  Gira
Posted: 3 years ago

Oh and adding onto my review- I used boneless skinless chicken breast tenders, and the butter during grilling was a must! Chicken picked up a nice flavor and char and did not dry out!

1
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 minutes mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 minutes mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 minutes mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 minutes mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 minutes mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 minutes mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 minutes mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 minutes mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 minutes mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 minutes mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hour hr 15 minutes mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 minutes mins

Salisbury Steak

beef lo mein in a black wok.
30 minutes mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 minutes mins

Easy Beef and Broccoli Stir Fry

skillet shepherd's pie in a cast iron skillet with a portion taken out.
1 hour hr 25 minutes mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 minutes mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hours hrs 30 minutes mins

Italian Stuffed Peppers

a serving of spaghetti bolognese in a white bowl garnished with parsley.
1 hour hr 5 minutes mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz