Oven Baked Tandoori Chicken
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Oven Baked Tandoori Chicken

Oven baked tandoori chicken is wonderfully juicy and very flavorful, even when using a home oven and not a traditional tandoori oven.
Course Main Course
Cuisine Indian
Keyword chicken
Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 4 servings
Calories 203kcal
Author Vered DeLeeuw


  • 1/2 cup plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon minced garlic
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 4 boneless skinless chicken thighs (1 lb. total weight)
  • Avocado oil spray
  • 1 tablespoon chopped fresh cilantro for garnish


  • In a large bowl, mix together the yogurt, lemon juice, garlic, turmeric, ginger, cumin, paprika, salt, black pepper and cayenne.
  • Add the chicken pieces and turn to coat. Marinate for 1 hour in fridge. You may also do this in the morning, leave the chicken to marinate, covered, in the fridge, then roast at night when it's time for dinner.
  • Preheat oven to 475 degrees F. Fit a rimmed baking sheet with a roasting rack and spray the rack with nonstick spray. Place the coated chicken pieces on the rack.
  • Roast until charred in spots and juices run clear when pierced with a fork, about 30 minutes. Garnish with cilantro and serve.


Serving: 1chicken thigh | Calories: 203kcal | Carbohydrates: 3g | Protein: 20g | Fat: 12g | Sodium: 673mg | Sugar: 1g