Classic Oven-Baked Tandoori Chicken
Classic Oven-Baked Tandoori Chicken
Juicy chicken thighs with smoky, charred edges bring classic tandoori flavour to an ordinary home oven.
⏱️ Prep, Cook & Serve
Prep: 15 minutes, plus 1 hour marinating | Cook: 35–40 minutes | Serves: 4
🧂 Ingredients
- 8 bone-in, skin-on chicken thighs
- 200g natural yoghurt
- 2 tbsp Tandoori Masala
- 1 tbsp lemon juice
- 1 tbsp vegetable oil
- ½ tsp salt
- Basmati rice, cucumber raita, lemon and coriander, to serve
🔪 Method
- Score the chicken twice through the skin and place in a large bowl.
- Mix the yoghurt, Tandoori Masala, lemon juice, oil and salt. Coat the chicken thoroughly and chill for at least 1 hour.
- Heat the oven to 200°C fan. Arrange the chicken on a lined roasting tray, skin-side up.
- Roast for 35–40 minutes until cooked through. Grill for the final 2–3 minutes for darker charred edges.
- Rest for 5 minutes, then serve with rice, raita, lemon and coriander.
🍽️ Serving Suggestions
- Add warm naan and sliced red onion.
- Serve leftovers cold in wraps or salads.
💛 Why It Works
Yoghurt tenderises the meat and helps the aromatic spice coating cling, while high heat creates smoky edges.
🍳 Cook’s Tip
For the best flavour, marinate overnight and bring the chicken towards room temperature before roasting.
🛒 Get the Blend
Make this recipe with our Tandoori Masala | Authentic Indian Tandoori Spice Blend.
📖 More Tandoori Masala Recipes
- Tandoori Salmon Skewers
- Tandoori Paneer Flatbreads
- Whole Roasted Tandoori Cauliflower
- Loaded Tandoori Chicken Fries
- Tandoori Prawn Rice Bowls
Browse our Recipe Page for more cooking inspiration.
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