The homemade result is close to what you would get at a restaurant, and it’s surprisingly easy to make. I was surprised and delighted to learn that you can bake a delicious tandoori chicken in a regular home oven. The chicken emerges from the oven delicious and juicy, and the leftovers are great, too. So happily, I no longer have to wait until we go out to eat to enjoy this very flavorful Indian dish!
Recipe Card
Yogurt: It’s best to use plain, whole-milk yogurt. You want the fatty yogurt to compensate for the fact that you’re removing the skin from the chicken. Fresh lemon juice: I highly recommend using freshly squeezed and not bottled lemon juice. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Both work. Spices: I use turmeric, ginger, cumin, paprika, and cayenne pepper. It’s very important to make sure the spices are fresh. We’re using a lot of them here, and a stale spice can easily ruin a dish. Chicken: I use drumsticks, and I remove their skin. Cilantro or parsley: Used mostly for garnish, although it does add an additional layer of flavor.
But baking tandoori chicken in your home oven is possible, and easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: First, prepare the marinade: Mix plain yogurt with lemon juice, salt and pepper, and spices. Add the chicken and toss to coat. Marinate it in the fridge for an hour. Roast the chicken until it’s fully cooked and charred in spots, about 30-35 minutes in a 475°F oven. Garnish with chopped cilantro and serve.
