This Oven baked Indian Tandoori Chicken is juicy and full of flavours, infused with seasoning and then baked until golden brown. You won’t believe how easy this recipe is. It is super basic to make at home.
The chicken is seasoned and then cooked in the tandoor. It usually has a vibrant colour because of the added chilli powders and food coloring.
Why this recipe works?
This baked tandoori chicken recipe can be made in less than 45 minutes. This Indian dish is healthy, quick and flavourful and can be had as a complete meal.
The chicken is juicy and is seasoned with Sriracha and Worchester sauce along with some spices tasting delicious in every bite. The seasoning is what makes this baked tandoori chicken flavourful.
Ingredients
- Chicken: Make sure to use chicken thighs with bones and skin.
- Olive oil: You can use olive oil or vegetable oil based on your preference.
- Sriracha sauce: The sriracha sauce is a balance of spice, garlic and vinegar, making it a great hot sauce.
- Worchester sauce: This sauce adds a great flavour to the dish. It gives a pleasant savoury taste which boosts the flavour of this dish.
- Seasonings: Salt, ground black pepper, tandoori spices mix, onion powder, paprika and garlic powder.
How to Make Baked Indian Tandoori Chicken?
One: Wash the chicken well, then pat them dry with a paper towel.
Two: In a large bowl, mix all the marinade ingredients, then toss the chicken in, and mix until all the chicken cover well with the mixture.
Three: After that, bake for 30-35 minutes at 200C or until golden brown.
Four: Garnish with some chopped basil (optional), then serve warm.
Marinate The Chicken Or Not
You can marinate the chicken with all the seasonings, if you have time. Mix all the ingredients and store them in a refrigerator. This may last for up to 3 days in an air-tight container in the fridge.
You can also marinate the chicken for about an hour or so, and it will still taste just as good.
Top Tips!
- Wash the chicken thighs well and pat dry the chicken meat.
- You can make deep cuts on the chicken thighs, so the seasoning is infused well, making it perfect and juicy.
- Make sure to remove the chicken from the refrigerator an hour before you cook.
- It is always best to use bone-in thighs and legs because they have enough fat to stay moist under the heat. Using chicken breasts may dry out easily. Using chicken legs and thighs has higher fat content making it juicy, moist and flavourful.
- If you don't like your chicken extra juicy, you can place a wire rack on top of a baking tray and arrange the chicken on the wire rack and then bake in the oven.
- Make sure to serve the tandoori chicken as soon as it is cooked.
- Mix all the ingredients and make sure each chicken is fully coated, and rub in between the slits.
- Place the chicken over the grill rack, leaving space between each piece so the chicken is cooked well.
- To get the dark red colour like in restaurants, you can use red food colour, although it is optional.
- You can also use a charcoal grill or gas grill if you like.
- You can broil during the last 3-5minutes for extra colour.
Variations
- You can use chicken breasts or drumsticks instead of thighs. This recipe works well with both but may not absorb as much flavour.
- Make it in the classic Indian style using yoghurt, paprika, lemon, ginger, garlic, coriander cayenne pepper, Garam masala and turmeric powder, etc.
- You can marinate the chicken refrigerate it for a couple of hours.
- You can turn this recipe completely vegetarian by using cauliflower or paneer/tofu instead of chicken.
Serving Suggestions
- Garnish with onion rings and squeeze some lemon juice over the chicken to bring out all the tandoori flavour.
- Serve tandoori chicken with Saffron Rice, the classic Indian style.
- Using Minted Yogurt or Mango chutney giving a tangy flavour as a dip, pairs well with the chicken.
- Serve with Raita, which is yoghurt with chopped mint leaves, salt and pepper.
- Regular rice is a classic option and the best to serve as a complete meal.
- A regular/butter naan is the best side to almost every Indian dish.
- Stir-fried veggies can be a great option as a side for the baked tandoori chicken.
Storage
To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze: You can store the chicken in the freezer for 2 months. Thaw the chicken before reheating.
Reheating: Reheat in the oven or microwave.
Recipe FAQs
While you bake it, make sure to coat it with butter which will help keep the chicken moist.
The dark red color in tandoori chicken is because of the food colour that is added. Adding food colour is optional, but you can substitute this with adding Kashmiri red chilli powder to attain the red colour.
You can use a charcoal grill, gas grill if you do not have an oven. Just leave one side of the grill without coals, just so you have a cold side and a hot side that has no direct heat. Use tongs to wipe the grill with a paper towel soaked in olive or vegetable oil.
Yes, you can use chicken without skin. But, chicken tandoori tastes great with skin as the seasoning is very flavourful.
Yes, you can. Preheat the air-fryer and brush it with little oil or butter. Then, add the chicken and air-fry it for about 20-30minutes or until charred.
This popular Indian chicken dish is traditionally made in a tandoor which is a cylindrical shape oven made with clay/metal.
More chicken recipes
- One pan chicken and potatoes recipe
- Roasted chicken with herbs and butter
- Crispy fried chicken recipe
- Oven-baked BBQ chicken
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Indian Tandoori Chicken (Oven-Baked)
Ingredients
- 750 g chicken thighs , with bones and skin
- ¼ cup olive oil
- 1 tablespoon sriracha sauce
- 1 tablespoon Worchester sauce
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon Tandoori
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
Instructions
- Wash the chicken well, then pat them dry with a paper towel.750 g chicken thighs
- In a bowl, mix all the ingredients, then toss the chicken in, and mix until all the chicken cover well with the mixture.¼ cup olive oil, 1 tablespoon sriracha sauce, 1 tablespoon Worchester sauce, ½ teaspoon salt, ½ teaspoon ground black pepper, 1 tablespoon Tandoori, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon garlic powder
- After that, bake for 30-35 minutes at 200C or until golden brown.
- Garnish with some chopped basil (optional), then serve warm.
Notes
- Wash the chicken thighs well and pat dry the chicken meat.
- You can make deep cuts on the chicken thighs, so the seasoning is infused well, making it perfect and juicy.
- Make sure to remove the chicken from the refrigerator an hour before you cook.
- It is always best to use bone-in thighs and legs because they have enough fat to stay moist under the heat. Using chicken breasts may dry out easily. Using chicken legs and thighs has higher fat content making it juicy, moist and flavourful.
- Make sure to serve this chicken as soon as it is cooked.
- Mix all the ingredients and make sure each chicken is fully coated, and rub in between the slits.
- Place the chicken over the grill rack, leaving space between each piece so the chicken is cooked well.
- To get the dark red colour like in restaurants, you can use red food colour, although it is optional.
- You can also use a charcoal grill or gas grill if you like.
- You can broil during the last 3-5minutes for extra colour.
- Marinate the chicken and refrigerate it for a couple of hours.
Nutrition
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Stella
Lovely, I like Indian food, and this chicken tastes so good.
Ryna
I marinated the chicken for a whole day, and the result was lovely.