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Tandoori Chicken | Chicken Tandoori in Oven

Learn how to make the best Tandoori Chicken in the oven. It has the best tandoor flavors without a clay tandoor oven and is soft, juicy and utterly delicious.
5 from 2 votes
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Course: Appetizer, Side Dish
Cuisine: Indian
Keyword: Chicken Tandoori, Chicken Tandoori in Oven, Tandoori Chicken
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 People
Author: Meghna Chakraborty



  • Take all the ingredients except the chicken in a clean dry bowl and give a good mix.
  • Next, add the chicken pieces and coat them well with the marinade.
  • Cover and allow the marinated chicken to rest overnight in the refrigerator.
  • Preheat the oven to 375 F.
  • Arrange the marinated chicken pieces on a wire rack. Place the wire rack on a baking tray and bake for 40 mins.
  • After the first 20 mins take out the chicken pieces and turn them upside down and bake for the rest 20 mins.
  • Broil for an extra 5 mins to get the charred look.
  • Enjoy!


  • Hung curd or any thick yogurt is a must in this recipe, otherwise, the chicken pieces won't be marinated well and they will taste bland.
  • Do use the best quality tandoori masala you can afford, this surely does make all the difference.
  • Overnight marination is a must. I sometimes leave it for 24 hours to marinate.
  • To get soft and juicy tandoori chicken always use chicken on bones.
  • Do not use breast pieces or boneless chicken pieces for this recipe, you will end up with dry tandoori chicken pieces.
  • Do not sub mustard oil with another oil in order to get the authentic tandoori taste.
  • Always use a wire rack for baking, this will prevent your chicken pieces from becoming soggy and sweaty.
  • To get the charred look broil it on high for 5 mins. Do not skip this step.