Tandoori Chicken

By Kevin • All, Poultry • 26 Oct 2014

Tandoori Chicken

As this is baked in a regular oven versus a clay oven known as a tandoor, it’s not truly tandoori chicken, though it is very tasty and in line with the authentic flavour profile. Many Indian restaurants add a few drops of red food colouring to the marinade to brighten the colour. I’ll leave that up to you. This also works well with bone-in chicken legs. Just make sure they are skinned so the marinade finds its way through the meat and whatever you do, please don’t use boring, flavourless boneless-skinless breast meat.

Time: 40 minutes (plus marinating time)

Serves: 4


½ cup plain yogurt
2 tablespoons lemon juice
1 tablespoon tomato paste
2 teaspoons ground coriander
1 ½ teaspoons kosher salt
1 teaspoon fresh grated ginger
1 teaspoon chili powder
1 clove garlic – finely chopped or grated
2 pounds boneless-skinless chicken thighs


Mix all ingredients except the chicken in a medium bowl.

Add the chicken, toss and refrigerate covered for at least three hours or overnight.

Preheat the oven to 475F.

Place the chicken on a baking sheet in a single layer.

Bake for 20 to 25 minutes until cooked through.

Remove from oven and serve immediately.

Get the PDF and nutrition info

Leave a Reply

Your email address will not be published.