Why You’ll Love Tandoori Chicken (Easy Oven Recipe) Recipe
This recipe is simple, flavorful, and perfect for weeknight dinners or family meals. The yogurt marinade keeps the chicken juicy and tender, while the blend of warm spices creates rich and authentic flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 medium chicken leg quarters
- 1 cup full-fat Greek yogurt
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tablespoons olive oil
Directions
In a large bowl, combine the Greek yogurt, lime juice, garlic, garam masala, turmeric, ground ginger, cayenne pepper, salt, and black pepper. Stir until fully mixed.
Add the chicken leg quarters to the marinade and coat them evenly on all sides.
Cover the bowl with plastic wrap and refrigerate for 1–2 hours, or overnight for deeper flavor.
Preheat the oven to 400°F (204°C).
Heat olive oil in a large cast iron skillet over medium heat until shimmering.
Place the chicken leg quarters in the skillet and cook for about 5 minutes on each side until browned.
Transfer the skillet to the oven and bake for 25–35 minutes, depending on the size of the chicken pieces.
Cook until the chicken reaches an internal temperature of 170°F for juicy and tender dark meat.
Allow the chicken to rest for a few minutes before serving.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Marinating time: 1–2 hours
Cook time: 35 minutes
Total time: 45 minutes plus marinating time
Variations
Use chicken drumsticks or boneless chicken thighs instead of leg quarters.
Add smoked paprika for a subtle smoky flavor.
For extra heat, increase the cayenne pepper or add chili powder.
You can also grill the chicken instead of baking for a more traditional tandoori-style finish.
Serve with naan, rice, cucumber salad, or roasted vegetables.
Storage/Reheating
Store leftover tandoori chicken in an airtight container in the refrigerator for up to 4 days.
To reheat, place the chicken in a 350°F oven for 10–15 minutes or microwave until heated through.
The chicken can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I marinate the chicken overnight?
Yes, overnight marinating gives the chicken deeper flavor and more tenderness.
Do I need a cast iron skillet?
No, any oven-safe skillet or baking dish will work.
Can I use boneless chicken?
Yes, boneless thighs or breasts can be used, but cooking time may vary.
Why is yogurt used in tandoori chicken?
Yogurt helps tenderize the chicken and carries the spices evenly.
How do I know when the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 170°F.
Can I make this recipe dairy-free?
Yes, substitute the Greek yogurt with a thick dairy-free yogurt alternative.
Is this recipe spicy?
It has mild to moderate heat, but you can adjust the cayenne pepper to your preference.
Can I cook this without browning the chicken first?
Yes, but browning adds extra flavor and improves the texture.
What sides go well with tandoori chicken?
Rice, naan, yogurt sauce, roasted vegetables, or salad pair well with this dish.
Can I use skinless chicken?
Yes, though skin-on chicken tends to stay juicier during cooking.
Conclusion
This easy oven tandoori chicken recipe delivers bold spices, juicy texture, and rich flavor with simple ingredients and minimal prep. Whether for a family dinner or meal prep, it’s a satisfying and delicious dish that brings classic tandoori flavor straight from your oven.
Tandoori Chicken (Easy Oven Recipe)
This easy oven-baked tandoori chicken is juicy, flavorful, and coated in a rich spiced yogurt marinade. Perfect for a simple weeknight dinner with bold Indian-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Bake
- Cuisine: Indian
- Diet: Halal
Ingredients
- 4 medium chicken leg quarters (chicken drumsticks and thighs connected)
- 1 cup full-fat Greek yogurt
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine the Greek yogurt, lime juice, garlic, garam masala, turmeric, ground ginger, cayenne pepper, sea salt, and black pepper until smooth.
- Add the chicken leg quarters to the marinade and coat evenly on all sides. Cover and refrigerate for 1 to 2 hours, or overnight for deeper flavor.
- Preheat the oven to 400°F (204°C).
- Heat the olive oil in a large cast iron skillet over medium heat until shimmering.
- Add the chicken leg quarters and sear for about 5 minutes per side until browned.
- Transfer the skillet to the oven and bake for 25 to 35 minutes, or until the chicken is fully cooked and reaches an internal temperature of 170°F (77°C).
- Remove from the oven and let the chicken rest for a few minutes before serving.
Notes
- Marinating overnight will give the chicken even more flavor.
- Serve with basmati rice, naan, or a fresh cucumber salad.
- If you do not have a cast iron skillet, sear the chicken in a regular oven-safe pan.
- Adjust cayenne pepper to control the spice level.
Nutrition
- Serving Size: 1 chicken leg quarter
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 145 mg
