Oven Roasted Smoky Tandoori Chicken
Tandoori Murgh
"
I grew up thinking you needed a real clay tandoor to make this dish right. But trust me, the marinade does most of the work. Once you smell it roasting, you'll forget you're cooking in a regular oven.
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Prep time:15 mins
Cook time:35 mins
Total time:50 mins
Protein
35g
Carbs
4g
Fat
27g
Calories
410 kcal
Servings:
4
Gluten Free
Ingredients
bone-in chicken thighs or drumsticks2 lbs
(skin removed, slashed 2–3 times per piece)
plain yogurt0.75 cup
(whole milk preferred)
garlic4 cloves
(grated or minced)
fresh ginger1.50 tbsp
(grated)
fresh lemon juice2 tbsp
salt1 tsp
(adjust to taste)
oil or melted ghee2 tbsp
(for brushing)
lemon wedgesfor serving
fresh cilantrofor garnish
Directions
Make the Marinade
- In a large bowl, whisk together yogurt, lemon juice, garlic, ginger, turmeric, cumin, coriander, chili powder, garam masala, and salt.
- Taste the marinade—it should be tangy and well spiced.
- Add the chicken and coat it well with the marinade, making sure it gets into the slits.
- Cover and refrigerate for at least 4 hours, preferably overnight for best flavor.
Chef's tip: Marinating overnight helps the yogurt tenderize the meat and lets the spices fully soak in.
Roast the Chicken
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top if you have one.
- Arrange the marinated chicken pieces on the rack or directly on the foil. Let excess marinade drip off.
- Brush the tops lightly with oil or ghee.
- Roast for 30–35 minutes, flipping halfway through and brushing the other side with oil.
- For a charred finish, broil on high for the last 2–3 minutes, watching closely so it doesn't burn.
Chef's tip: You can also grill the chicken outdoors over medium-high heat for that classic smoky flavor.
Serve
- Let the chicken rest for 5 minutes before serving.
- Garnish with chopped cilantro and lemon wedges.
- Serve hot with naan, jeera rice, or a cooling cucumber raita.
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