Tandoori Chicken (Oven-Roasted Chicken in Yogurt and Spices)Indian

Tandoori Chicken (Oven-Roasted Chicken in Yogurt and Spices)

Whole chicken legs, skinned and slashed, marinated first in chilli, lemon and salt, then in thick yogurt with ginger, garlic, Kashmiri chilli, garam masala and dried fenugreek, then roasted hot and basted with butter. The clay-oven classic of North Indian restaurants, made in a home oven.

70+ waiting: Plus 4 hours and 30 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
4Servings
easyDifficulty
Prep:
20 minutes
Cook:
50 minutes
Waiting:
4 hours and 30 minutes (The chicken marinates for 30 minutes, then 3 to 4 hours)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 5done
Set up your tools

Oven and tray, Grill and tongs, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    First rub

    35 minutes

    Pull the skin off the chicken legs and cut 3 deep slashes into each, down to the bone. Rub them with 1 teaspoon of the kashmiri chili powder, half the lemon juice and 3 g of the salt, cover and refrigerate for 30 minutes.

    Success cue

    Red-tinged legs with open slashes.

    Watch out

    Wash your hands and the board after handling raw chicken.

  2. 02

    Marinade

    4 hours

    Stir the yogurt with the grated ginger, crushed garlic, the rest of the kashmiri chili powder, lemon juice and salt, the garam masala, the crushed fenugreek leaves and the oil. Coat the chicken well, pushing the marinade into the slashes, then cover and refrigerate for 3 to 4 hours.

    Success cue

    Legs thickly coated in an orange-red paste.

  3. 03

    Tray

    10 minutes

    Heat the oven to 220°C with a shelf in the upper third. Set a rack over a foil-lined tray, brush it with a little of the melted butter and lay the chicken on it, spaced apart, letting the extra marinade drip off.

    Success cue

    Legs well spaced on a greased rack.

  4. 04

    Roasting

    35 minutesOven heat

    Roast for 25 minutes, turn the chicken over and roast for 10 minutes more, until the juices run clear.

    Success cue

    Firm legs with browned patches on the coating.

    Watch out

    Chicken must reach 75°C at the bone.

  5. 05

    Charring

    5 minutesHigh heat

    Brush the chicken with the rest of the melted butter and put it under a hot grill for 3 to 5 minutes, until charred at the edges. Serve hot with the red onion rings, lemon wedges and mint leaves.

    Success cue

    Glossy legs with blackened edges.

    Watch out

    Watch closely; the butter can burn within a minute.

PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.

Cooking tips

Extra tip

The first rub of chilli, lemon and salt seasons the meat deep in the slashes before the thick yogurt goes on and seals it.

  • • For the deepest flavour, leave the chicken in the yogurt marinade overnight in the fridge.
  • • A pinch of chaat masala over the hot chicken adds a sour, salty finish.

Common mistakes

  • • Using runny yogurt, which slides off in the oven; strain it or use thick Greek yogurt.
  • • Crowding the tray, which steams the chicken instead of charring it.

Substitutions

  • • Instead of kashmiri chili powder: the same amount of paprika with a pinch of hot chili powder
  • • Instead of chicken: large pieces of boneless thigh, roasted for 20 minutes

Serving ideasServe hot with naan, mint chutney or raita and the onion rings.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 305
Protein
29.9g
Carbs
10.5g
Fat
16.3g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Milk, Mustard

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

Can I make tandoori chicken without a tandoor?

Yes. A very hot oven and a short finish under the grill give the charred edges a clay oven gives, and the thick yogurt coating keeps the meat juicy.

Why is tandoori chicken red?

The colour comes from Kashmiri chilli powder, which is bright red but mild. Many restaurants add food colouring; this recipe does not.

Why remove the skin?

Without the skin the marinade reaches the meat and the coating chars instead of sliding off with the fat.

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