Baked Tandoori Chicken

Tandoori Chicken is kind of a pain to make at home if you don’t have a Tandoori oven, but dang it’s so worth it! The smoked paprika is key for the traditional tandoori smokiness. So delicious! Bone in-skin on chicken works the best, but this recipe also works well with chicken breast for a lighter option. Just make sure to use a meat thermometer and remove them from the oven at 165°F so they don’t dry out.

4 large Chicken Leg Quarters

2 cups Plain Yogurt

1 Tablespoon Smoked Paprika

2 teaspoons Garam Masala

1 teaspoon Garlic Powder 

1 teaspoon Turmeric

1 teaspoon Cumin

½ teaspoon Chili Powder

¼ teaspoon Ginger Powder

¼ teaspoon Cinnamon

Salt and Pepper to taste

In a medium bowl, combine the yogurt and spices. 

Pat the chicken dry and, using a basting brush, cover the entire leg quarters with half of the yogurt mixture. Place in a large ziplock bag and allow it to marinate at least 12 hours.

Preheat oven to 375°F.

Place the chicken on a baking sheet with a wire rack and bake for 30 minutes. Remove the chicken from the oven and flip, basting with more of the yogurt mixture. Bake an additional 15 minutes, then flip and baste the chicken one last time. Bake for 15 more minutes.

Turn the oven to broil and cook an additional 3-4 minutes or until the tops are slightly charred.


Looking for a side dish? Try one of these recipes!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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