Restaurant-Style Tandoori Chicken in the Oven!

"As a lover of Indian food, I searched and experimented for a long time before finally coming up with this recipe for genuine Indian restaurant-style tandoori chicken that you can make in your own home oven. This recipe was just voted best tandoori chicken in San Francisco by our "completely unbiased" review panel (consisting of several friends who have haunted San Francisco's Indian restaurants with us for the last few years!) Seriously, if you like Tandoori chicken, you are going to love this one -- and it's easy, on top of that... The quantities below make enough marinade for 4 generous servings -- we usually make a package each of 6 drumsticks and 6 thighs, but it would work equally well for a breast and leg quarter each for 4, as well."
 
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photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by Iris B. photo by Iris B.
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by Gary H. photo by Gary H.
Ready In:
1hr 10mins
Ingredients:
15
Yields:
12 pcs chicken
Serves:
4
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ingredients

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directions

  • In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
  • Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
  • Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
  • When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
  • Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
  • Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
  • NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
  • Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
  • See if you don't agree this is as good as any "authentic" Tandoori chicken you've ever tried!

Questions & Replies

  1. Do you leave the skin on the chicken parts?
     
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Reviews

  1. This recipe was AMAZING. I had a chef over for dinner and her 2 foodies and they licked their plates clean. Out of this world. Because I didn't have time to marinate the chicken, I baked it in a covered baking pot in all it's ingredients adding onions sliced round on top. I used 4 skinless chicken breasts and sliced them in half & tenderized them a bit with a mallet. I put all of the ingredients of the marinade in the pot with the chicken and while the oven heated up - it sat soaking in those yummy juices for about 30 minutes. Then I cooked it at 450 for 30 minutes then turned each piece over and cooked it for another 20 - 30 minutes. Took it out and as my guests arrived, I guess it sat in the pot in it's juices for another hour. To go along with the chicken I made saag and a mint chutney and heated up whole wheat pita. My chef friend made a dill cucumber yogurt salad with baby tomatoes that was the perfect addition to the meal. We were stuffed after 1 helping. I can't wait to make this meal again. Thanks for posting it and for everyone's person renditions.
     
  2. OH BOY DID THIS E-X-C-I-T-E! Have this for night! Bought some tandoori colouring when last time in spice shop, I could go on about the colouring (which is wonderful) but will STOP lol This is the best it can be! What an authentic dish this was to me! Added less than 1/4 teaspoon tandoori colouring, TRUE! I have read can simply add a drop or two of red food colouring dye too! OK, I used chicken tenders, worked for me! Initially heated oven to 220C, then lowered it to 200, as was instinctual for me! Watch it slightly char, was lovely too! When I turned them over, I reapplied what was left of the marinated too! Lowered oven to 180C, cooked for ten minutes, rested for 30, worked PERFECT!!! ABSOLUTLEY PERFECT for me! Think the key is making sure whatever chicken you use, don't dry it out! AS THIS IS A GREAT RECIPE I CERTAINLY DO SHOUT!!! lol THANKS! UPDATE: Served this with Cucumber, Mint, and Tomato Raita Recipe #173964 TRUE! Slices of red onion, lemon juice...YUMBERINI WHOO HOO!
     
  3. Hi All So I'm very sad to say that after purchasing all the spices for this dish, it was a big let down. The recipe tastes wonderful, IF you're interested in taco flavored chicken. I should have searched a few recipes, as now I've realized this recipe is missing all the flavors that make an indian dish authentic. Where is the garam masala? The turmeric? The curry? Anything? All I tasted in this dish was cumin and although I love the flavor, I definitely was expecting something else. Look up other recipes and you will see the color is even missing from this dish. I will have to try again. Once again- tastes good- not Indian authentic good.
     
  4. Lovely!<br/><br/>I made a few modifications, which is normal for me. I tripled the amount of cayenne pepper, doubled the black pepper, quadrupled the paprika, and quadrupled the garlic. Used about double the chilli paste. (We like spiced up stuff in this house.) Used water buffalo curd instead of yoghurt - very similar dairy product, but the wb curd is thicker. Didn't have ginger *gasp!*, so that was omitted. Used about 1/2 to 2/3 the chicken and added chunks of potatoes and onions, all smothered in the yoghurt sauce. Didn't have time to marinade, so tossed all of it in a baking dish, so the chicken was not suspended, but rather sat in all the sauce along with everything else. Baked it for a bit over an hour, turning and stirring in between.<br/><br/>Love love love love love it. Will definitely make this again. :)
     
  5. I joined Food.com just so I could review this recipe. Simply the recipe is amazing. Excellent blend of flavors, easy to prepare and authentic tasting. THANK YOU JewelerByTradeChefWannabe!!!!!
     
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Tweaks

  1. Less cooking time, heat at 375
     
  2. Made this recipe tonight and it came out exactly as I was hoping! The only change I made was using Frank's Hot Sauce instead of the chili paste. Served it with cucumber/yogurt/raisin salad and basmati rice. Big Yums from all around! I will definitely make this again! Thanks so much for this recipe.
     
  3. Lovely!<br/><br/>I made a few modifications, which is normal for me. I tripled the amount of cayenne pepper, doubled the black pepper, quadrupled the paprika, and quadrupled the garlic. Used about double the chilli paste. (We like spiced up stuff in this house.) Used water buffalo curd instead of yoghurt - very similar dairy product, but the wb curd is thicker. Didn't have ginger *gasp!*, so that was omitted. Used about 1/2 to 2/3 the chicken and added chunks of potatoes and onions, all smothered in the yoghurt sauce. Didn't have time to marinade, so tossed all of it in a baking dish, so the chicken was not suspended, but rather sat in all the sauce along with everything else. Baked it for a bit over an hour, turning and stirring in between.<br/><br/>Love love love love love it. Will definitely make this again. :)
     

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