This easy oven baked chicken tandoori recipe is packed with flavour. A Classic Indian dish that makes a healthy alternative to a curry. Delicious served with rice or naan bread and a side salad.
I make no claims to the authenticity of this recipe but it is a dish we enjoy at home that has a similar flavour to a chicken tandoori take away. To begin with, to be a true chicken Tandoori it would need to be cooked in a Tandoor a cylindrical clay oven in which the dish is traditionally cooked and takes its name.
My easy tandoori chicken recipe is simple to make at home, baked in an oven and using spices which are readily available in the supermarket, so no need to hunt down an Indian grocery store to make this dish. Its also low fat and low in calories making it a healthy mid-week meal choice.
Easy Chicken Tandoori
- low fat
- low carb
- low cal
- family favourite
How long do you marinate Chicken Tandoori?
The raw chicken is marinated in yogurt flavoured with spices. I like to use a really thick Greek yogurt for this so you get a generous layer of the marinade on the chicken which in turn changes to a "crust" when you cook it. I would recommend that you marinate the chicken for at least 1-2 hours. Ideally, marinate the chicken for between 10 and 12 hours and up to 24 hours is fine.
How to cook Chicken Tandoori
The marinated chicken is then cooked in a hot oven. In the summer we cook it on the barbecue which gives it a more authentic flavour as it starts to get some of the smoky flavours that a wood-fired tandoor would give it.
How to serve Chicken Tandoori
You can serve Tandoori chicken as a starter or a main course. It's delicious with naan bread or rice and a side salad. I also like to serve it with my really easy yogurt sauce. Sometimes we also serve Onion Bhajis along side or as a starter (recipe coming soon).
Tips and Variations
- I've used chicken breasts to make this easy chicken tandoori but you could also use chicken drumsticks or thighs.
- Alternatively, use chicken breasts or thigh fillets and cut into chunks. Thread onto skewers to cook.
- Tandoori chicken can also be used as a base for numerous curries such as butter chicken.
- Use a thermometer to check the centre of the chicken has reached the correct temperature. Chicken breast can dry out if overcooked.
Step by Step Easy Tandoori Chicken
Easy Chicken Tandoori
- 225 g Greek Style yogurt
- 2 teaspoon paprika
- 2 teaspoon chilli powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon mustard powder
- ½ teaspoon ground ginger
- ½ teaspoon ground turmeric
- generous pinch of salt
- 4 chicken breasts skinned and boned
- coriander to garnish optional
- Place the yogurt in a bowl and stir in all the spices and salt. Add the chicken to the dish
- Cut two or three slashes into each chicken breast and place in a shallow dish. Add the marinade and turn the chicken over so that they are well coated in the marinade.
- Allow to marinate for at least 2 hours or overnight if possible.
- Preheat the oven to 200C/400F/gas mark 6. Place the chicken on a trivet placed over a roasting dish.
- Bake for 20 to 25 minutes or until the centre of the chicken reaches 75℃ (167°F) or the juices run clear when pierced with a knife. Garnish with coriander.
MORE CHICKEN RECIPES MADE EASY
- Oven Baked Sesame Chicken Nuggets
- Lemon Garlic and Herb Baked Chicken
- Chicken and Asparagus Tray Bake