Tandoori chicken(oven-baked).

Ingredients

• 30 ml (2 tablespoons)minced ginger (or ginger powder)
• 30 ml (2 tablespoons)minced garlic (or garlic powder)
• 15 ml (1 tablespoon)turmeric powder
• 15 ml (1 tablespoon)cumin powder
• 15 ml (1 tablespoon)coriander powder
• 30 ml (2 tablespoons)chilli powder (or Kashmiri chilli powder or paprika for less heat and more colour)
• 15 ml (1 tablespoon)garam masala
• 120 ml (½ cup)yoghurt
• 30 ml (2 tablespoons)tamarind juice or lime juice
• 2.5 ml (½ teaspoon), plus more if neededsalt
• 60 ml (¼ cup), to use as neededoil
• 6whole chicken thighs, washed, with skin on

Instructions

1. 1

   Mix the spices

   In a medium bowl, combine the ginger, garlic, turmeric, cumin, coriander, chilli powder, garam masala and salt. Stir the yoghurt until smooth, then mix it into the spices.

2. 2

   Add the liquid

   Add 2 tablespoons (30 ml) of lime or tamarind juice and 2 tablespoons (30 ml) of oil.

3. 3

   Finish the paste

   Stir until smooth, taste the marinade and adjust it as needed.

4. 4

   Score the chicken

   Set the chicken on a flat surface and use a sharp knife to make deep, long cuts on both sides of the legs and thighs.

5. 5

   Coat the thighs

   Brush or toss the chicken in the tandoori paste until coated.

6. 6

   Chill to marinate

   Cover the dish with cling film and refrigerate. For best results, leave it overnight, or marinate for 2–5 in the refrigerator.

7. 7

   Bring to room temperature

   Take the marinated chicken out of the refrigerator half an hour before baking.

8. 8

   Line a tray

   Line a baking tray with foil.

9. 9

   Heat the oven

   Preheat the oven to 200°C. Arrange the marinated chicken on the tray, skin side up.

10. 10

    Bake skin side up

    Brush the chicken with the leftover marinade mixed with some oil. Set the baking time for 45 minutes and bake for 25 minutes with the skin side up.

11. 11

    Turn and bake

    Flip the chicken, brush it again with tandoori marinade and bake for another 20 minutes.

12. 12

    Broil the skin

    Turn the chicken skin side up again, brush it with a tablespoon of oil and broil at 200°C for 5 minutes.

13. 13

    Grill outdoors

    Alternatively, cook the chicken on an outdoor grill. Oil the grate, shake off excess marinade and grill both sides, basting with oil and marinade as they cook.

14. 14

    Allow for grilling

    Grilling should take about 20–25 minutes.

15. 15

    Check doneness

    Insert a meat thermometer into the thickest part of the chicken; it should read 165°F.

16. 16

    Serve warm

    Serve the chicken warm with your chosen side dishes.

What is tandoori chicken?

Tandoori chicken is an Indian dish named for the tandoor, a clay oven traditionally used to cook marinated foods at high heat. This version adapts those warmly spiced, tangy flavours for an oven or outdoor grill.

Yoghurt helps the spice paste cling to the chicken, while cuts in the meat give the marinade more places to reach. The final blast of heat helps colour the skin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 405 calories, 33g protein, 8g carbs, 28g fat.

The chicken supplies most of the protein, while the oil and skin contribute much of the fat. The yoghurt and spices contribute some carbohydrate, and rice or flatbread served alongside would add more; balance the plate with vegetables or salad.

Building the marinade

Fresh aromatics: minced ginger and garlic give the paste a direct, savoury flavour; the recipe also allows powdered substitutes.

Ground spices: turmeric, cumin, coriander and garam masala form the main aromatic blend. Chilli powder adds heat, while Kashmiri chilli powder or paprika can give colour with less heat.

Tang and richness: yoghurt softens the spice mixture into a coating, and lime or tamarind juice brings acidity. Oil helps the marinade spread and is also used for brushing.

Getting the chicken ready

Deep cuts: make long, deep slashes on both sides of the thighs, as directed, so the paste can work into the surface.

Even coating: brush or toss the chicken in the marinade, then cover and refrigerate. The recipe recommends an overnight rest for best results, or gives a 2–5 marinating window without specifying a unit.

Before baking: take the chicken out half an hour ahead, as the method directs, while keeping it covered until it is ready for the oven.

Baking and finishing

Skin side up: begin at 200°C with the thighs skin side up, then bake for 25 minutes. Turn them, brush with marinade and cook for another 20 minutes.

Final colour: turn the chicken skin side up once more, brush with a tablespoon of oil and broil at 200°C for 5 minutes. Keep an eye on it during this final step so the skin does not scorch.

Checking doneness

Thermometer check: insert a meat thermometer into the thickest part of a thigh, avoiding contact with bone. The recipe gives 165°F as the target reading.

For the outdoor-grill option, the recipe estimates 20–25 minutes, with the chicken turned and basted on both sides. Check the thickest portion with the thermometer rather than relying on time alone.

What to serve with it

A simple serving alongside rice or flatbread can catch the spiced juices and make the chicken the focus of the meal. Add a fresh salad or vegetables for a contrasting, crisp side.

If you have extra marinade, use it for brushing during cooking as directed; do not serve marinade that has touched raw chicken unless it has been cooked.

Recipe notes & tips

• Use Kashmiri chilli powder or paprika if you want less heat with more colour.
• Make the cuts in the thighs deep and long so the marinade can coat more of the surface.
• If the marinade seems uneven, stir it smooth before coating the chicken.
• Keep the chicken skin side up for the first 25 minutes of baking.
• Watch closely during the 5-minute broil, as the skin can colour quickly.
• Use a thermometer in the thickest part of a thigh to check the chicken.

Variations

• Milder chilli: Use paprika or Kashmiri chilli powder instead of hotter chilli powder.
• Ginger powder: Substitute ginger powder for the minced ginger as the recipe allows.
• Garlic powder: Use garlic powder in place of minced garlic.
• Lime tang: Choose lime juice instead of tamarind juice for the marinade.
• Outdoor grill: Cook the marinated thighs on an oiled grill, turning and basting both sides.

Common mistakes to avoid

• Shallow cuts: Make deep, long slashes on both sides so the marinade can reach the chicken's surface.
• Uneven coating: Brush or toss each thigh in the paste before covering the dish to chill.
• Skipping the turn: Flip after the first 25 minutes and brush with marinade before the remaining 20 minutes of baking.
• Excess marinade on the grill: Shake off the excess before grilling to avoid carrying too much paste onto the grate.
• Guessing doneness: Check the thickest part with a meat thermometer and use the recipe's 165°F target.
• Unwatched broiling: Stay nearby for the final 5 minutes at 200°C so the skin does not burn.

How to store

Refrigerate leftover cooked chicken in a covered container and eat within 3–4 days. Reheat until piping hot throughout; avoid reheating it more than once.

Frequently asked questions