Oven Tandoori Chicken

Method

1. 1

   Score the chicken deeply and rub with lemon juice, salt and chilli powder.

   10 min
2. 2

   Mix yogurt, ginger-garlic paste, tandoori masala, kasuri methi and oil; coat the chicken thoroughly.

3. 3

   Marinate in the fridge — at least 1 hour, ideally overnight.

   60 min
4. 4

   Heat the oven to 230°C. Arrange chicken on a rack over a lined tray.

5. 5

   Roast, turning once, until the internal temperature reaches 74°C.

   25 min
6. 6

   Grill on high for the last few minutes for char, then rest before serving with onion rings and lemon.

   5 min

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Tandoori Chicken 🍗 | तंदूरी चिकन | Chicken Tandoori Bina Tandoor | Chef Ranveer Brar

  Chef Ranveer Brar · YouTube

• 

  Tandoori Chicken

  RecipeTin Eats · YouTube

Substitutions

• Use firm paneer or tofu blocks for a vegetarian version (reduce roasting to 15 minutes).
• Air-fry at 200°C for 18–20 minutes in batches.
• Replace mustard oil with any neutral oil if you prefer a milder flavour.