If you’re searching for a dish that embodies the essence of Indian cuisine while being simple enough for a weeknight dinner, look no further than this Baked Tandoori Chicken. With its vibrant spices, tender meat, and a rich yogurt marinade, this dish brings a taste of India right to your kitchen. Plus, it’s baked to perfection, making it a healthier alternative to the traditional fried versions. Whether you’re hosting a gathering or just enjoying a cozy night in, this recipe will impress your family and friends alike.
What Makes This Recipe Special
The magic of Baked Tandoori Chicken lies in the marinade. The combination of whole-milk yogurt and spices not only tenderizes the chicken but also infuses it with an incredible depth of flavor. The Kashmiri chili powder gives it a beautiful color without overwhelming heat, while the garam masala adds a warm, aromatic touch. Baking the chicken allows the skin to crisp up beautifully, delivering a satisfying texture that complements the juicy meat underneath.
Ingredient Breakdown
To prepare this mouth-watering dish, gather the following ingredients:
- 1 1/2 cups plain whole-milk yogurt
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 1/2 teaspoons grated fresh ginger
- 5 garlic cloves, minced
- 1 tablespoon garam masala
- 1 1/2 tablespoons Kashmiri chili powder
- 1/2 teaspoon cayenne pepper (optional, adjust to taste)
- 1 1/4 teaspoons turmeric powder
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 2 1/4 teaspoons ground coriander
- 1 teaspoon salt
- 2 1/2 pounds chicken drumsticks (bone-in and skin-on)
- Fresh cilantro, chopped (for garnish)
What You’ll Need (Gear)
Before you get started, make sure you have the following equipment on hand:
- Baking sheet: For roasting the chicken.
- Mixing bowl: To prepare the marinade.
- Whisk: For combining the marinade ingredients.
- Meat thermometer: To ensure the chicken is cooked through.
- Plastic wrap: For marinating the chicken.
Baked Tandoori Chicken: How It’s Done
Step 1: Prepare the Marinade
In a large mixing bowl, combine the plain whole-milk yogurt, olive oil, freshly squeezed lemon juice, grated fresh ginger, minced garlic, garam masala, Kashmiri chili powder, cayenne pepper, turmeric powder, ground cumin, paprika, ground coriander, and salt. Whisk everything together until smooth and well combined.
Step 2: Marinate the Chicken
Add the chicken drumsticks to the bowl and coat them thoroughly with the marinade. Make sure each piece is well covered with the mixture. Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or preferably overnight. This step allows the flavors to penetrate the chicken deeply.
Step 3: Preheat the Oven
When you’re ready to cook, preheat your oven to 425°F (220°C). This high temperature will help achieve that lovely crispy skin.
Step 4: Bake the Chicken
Line a baking sheet with parchment paper for easy cleanup. Place the marinated chicken drumsticks on the baking sheet, spacing them out evenly. Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. If you have a meat thermometer, the internal temperature should reach 165°F (75°C).
Step 5: Broil for Extra Crispiness
For an added touch of crispiness, switch your oven to broil for the last 3-5 minutes of cooking. Keep a close eye to ensure the chicken doesn’t burn.
Step 6: Garnish and Serve
Once done, remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped cilantro before serving. Pair your Baked Tandoori Chicken with naan or rice, and enjoy!
Vegan & Vegetarian Swaps
If you’re looking to make this dish vegan or vegetarian, consider these alternatives:
- Cauliflower or Tofu: Substitute chicken with cauliflower florets or tofu for a hearty vegetarian option.
- Plant-Based Yogurt: Use a plain, unsweetened plant-based yogurt (like coconut or almond yogurt) in place of whole-milk yogurt.
- Chickpeas: For a protein-packed vegetarian dish, marinate and bake canned chickpeas instead of chicken.
Don’t Do This
To ensure your Baked Tandoori Chicken turns out perfectly, avoid these common mistakes:
- Don’t skip the marinating time; it’s crucial for flavor and tenderness.
- Avoid overcrowding the baking sheet, as this can lead to steaming instead of baking.
- Don’t use low-fat yogurt; it doesn’t provide the same richness and flavor.
- Don’t forget to check the internal temperature to prevent undercooking.
Freezer-Friendly Notes
If you’re planning ahead or want to save some for later, Baked Tandoori Chicken is freezer-friendly! Here’s how:
- After marinating the chicken, you can freeze it in a sealed bag or container for up to 3 months.
- To cook, thaw in the refrigerator overnight before baking as directed.
- Cooked chicken can also be frozen; just ensure it cools completely before sealing it in an airtight container.
Top Questions & Answers
Can I use chicken breasts instead of drumsticks?
Yes, chicken breasts can be used, but they may cook faster than drumsticks. Adjust the baking time accordingly, checking for doneness at around 25-30 minutes.
Is Kashmiri chili powder very spicy?
Kashmiri chili powder is known for its vibrant color and mild heat. It’s less spicy than other chili powders, making it a great choice for this recipe. However, if you prefer more heat, feel free to add cayenne pepper to taste.
Can I grill this chicken instead of baking it?
Absolutely! You can grill the marinated chicken over medium heat for about 20-25 minutes, turning occasionally until cooked through. This imparts a wonderful smoky flavor.
What can I serve with Baked Tandoori Chicken?
This dish pairs wonderfully with sides such as Sticky Maple Dijon Chicken Thighs With Herb Rice, a fresh salad, or Garlic Herb Butter Roasted Chicken Root Veggies. Naan bread, basmati rice, or a cooling yogurt sauce also complement it perfectly!
That’s a Wrap
With its bold flavors and succulent chicken, this Baked Tandoori Chicken is sure to become a favorite in your household. The combination of spices, the richness of yogurt, and the ease of preparation make it a go-to recipe for any occasion. So fire up your oven, gather your ingredients, and get ready to impress your taste buds with this delightful dish!
Baked Tandoori Chicken
Ingredients
Equipment
Method
- In a large mixing bowl, combine the plain whole-milk yogurt, olive oil, freshly squeezed lemon juice, grated fresh ginger, minced garlic, garam masala, Kashmiri chili powder, cayenne pepper, turmeric powder, ground cumin, paprika, ground coriander, and salt. Whisk everything together until smooth and well combined.
- Add the chicken drumsticks to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 3 hours or preferably overnight.
- Preheat your oven to 425°F (220°C).
- Line a baking sheet with parchment paper. Place the marinated chicken drumsticks on the baking sheet and bake for 35-40 minutes, or until cooked through.
- For extra crispiness, switch to broil for the last 3-5 minutes of cooking, keeping a close eye to prevent burning.
- Remove from oven, let rest for a few minutes, then garnish with chopped cilantro before serving.
Notes
- For the best flavor, marinate the chicken overnight.
- Ensure not to overcrowd the baking sheet for proper crispiness.
- Check internal temperature to ensure chicken is fully cooked.
