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Baked Tandoori Chicken

A deliciously spiced and creamy Baked Tandoori Chicken that is easy to prepare, perfect for family dinners or gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1 cup plain yogurt Crucial for tenderizing the chicken.
  • 2 tablespoons lemon juice Adds a zesty kick.
  • 2 tablespoons vegetable oil Boosts moisture.
  • 4 cloves garlic, minced Adds depth of flavor.
  • 1 inch ginger, grated Adds warmth and spiciness.
  • 2 tablespoons tandoori masala spice mix Brings Indian cuisine flavors.
  • 1 teaspoon ground cumin Earthy aroma.
  • 1 teaspoon paprika Adds subtle smokiness.
  • 1/2 teaspoon turmeric powder Adds color and mild flavor.
  • 1/2 teaspoon cayenne pepper Adjust for spice level.
  • to taste salt Essential for flavor.
For serving
  • Fresh cilantro For garnish.
Main Ingredient
  • 4 chicken thighs, bone-in, skinless The star ingredient.

Method
 

Preparation
  1. In a large mixing bowl, combine the yogurt, lemon juice, vegetable oil, minced garlic, grated ginger, tandoori masala, ground cumin, paprika, turmeric, cayenne pepper, and salt. Stir until everything melds into a creamy, fragrant marinade.
  2. Toss the chicken thighs into the bowl, ensuring they are beautifully coated in this marinade.
  3. Cover the bowl and refrigerate for at least 2 hours, optimally overnight.
Cooking
  1. Preheat your oven to 400°F (200°C).
  2. Prepare your baking dish and place the marinated chicken thighs in it, arranged in a single layer.
  3. Bake in the preheated oven for 40-45 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
  4. Once out of the oven, let the chicken rest for a few minutes.
  5. Garnish with fresh cilantro and serve with naan, rice, or your favorite sides.

Notes

Leftover chicken can be frozen for up to 3 months. Reheat in the oven or microwave until warm.