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no tandoor, restaurant style tandoori chicken roasted to perfection in a convection oven

Oven Baked Tandoori Chicken Recipe

Jyoti Behrani
This oven-baked tandoori chicken is juicy, smoky, and packed with authentic Indian flavor, perfect for weeknight dinners or entertaining.
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Prep Time 20 minutes
Cook Time 50 minutes
Marination Time 12 hours
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Indian
Servings 12
Calories 491 kcal

Equipment

Ingredients
  

  • 6 lbs chicken leg quarters, bone-in, skin removed (make deep slits); about 10-12 chicken pieces
  • 1 cup plain Greek yogurt, or thick curd
  • ¼ cup mustard oil
  • 1 tablespoon lemon juice, or apple cider vinegar with mother
  • 10-12 fresh Thai chilies, red or green
  • 1-2 inch ginger, peeled
  • 1 whole bulb garlic, peeled
  • 1 tablespoon Kashmiri chili powder, or paprika
  • 1 tablespoon coriander powder
  • 2 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • 2 teaspoon salt, or to taste
  • ½ teaspoon orange food color, Optional

Instructions
 

  • Blend Paste: In a blender, grind ginger, garlic, Thai chilies, and mustard oil into a smooth paste.
  • Make Marinade: In a large bowl, mix yogurt, prepared paste, lemon juice or apple cider vinegar, Kashmiri chili powder or paprika, coriander, cumin, turmeric, garam masala, salt, and optional food color. Taste and adjust seasoning.
  • Marinate Chicken: Add chicken to the bowl and massage marinade thoroughly into the slits. Cover and refrigerate overnight or up to 2 days.
    marinated tandoori chicken in a glass dish
  • Bake: Preheat oven to 425°F (220°C). Line a baking sheet with foil (optional) and place a wire rack. Spray the wire rack with a cooking spray. Arrange chicken in a single layer. Bake for 35-45 minutes, flipping halfway and brushing with extra marinade if needed.
    tandoori chicken cooking in a oven
  • Check Doneness: Internal temperature should read 165°F (74°C).
  • Optional Char: Broil for 2–3 minutes at the end for charred edges (watch closely).
    no tandoor, restaurant style tandoori chicken roasted to perfection in a convection oven

Notes

  • For extra smoky flavor, broil briefly or finish on a grill.
  • Use hung curd if yogurt is watery.
  • Serve with mint chutney, onions, and lemon wedges.
 

Nutrition

Nutrition Facts
Oven Baked Tandoori Chicken Recipe
Amount per Serving
Calories
491
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
16
g
Cholesterol
 
190
mg
63
%
Sodium
 
740
mg
32
%
Potassium
 
558
mg
16
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
34
g
68
%
Vitamin A
 
512
IU
10
%
Vitamin C
 
55
mg
67
%
Calcium
 
46
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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