Recipe Category: Food & Cooking Recipes

Tandoori Chicken Recipe in Oven | Easy Restaurant-Style

Learn how to make Tandoori Chicken Recipe in Oven | Easy Restaurant-Style with this easy and delicious recipe. Follow step-by-step instructions, ingredients list, and cooking tips to prepare this dish at home. Discover more tasty recipes on Holplate.

By dipty jha• April 17, 2026• 👁 2 views

Holplate

Description

Tandoori Chicken Recipe in Oven | Easy Restaurant-Style Tandoori Chicken at Home

Ingredients

• For Marination:
• 800g-1kg chicken (bone-in, skin removed, cut into medium pieces – legs, thighs, breast)
• 1 cup thick hung curd / Greek yogurt
• 2 tbsp ginger-garlic paste
• 2 tbsp lemon juice
• 2 tbsp mustard oil (or regular oil)
• 1.5 tsp Kashmiri red chili powder (for color)
• 1 tsp red chili powder (for heat, adjust to taste)
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp roasted cumin powder
• 1 tsp chaat masala
• 1 tsp kasuri methi (crushed)
• Salt to taste
• A few drops of red food color (optional, for restaurant look)
• 2 tbsp melted butter or ghee (for basting)
• For Serving:
• Onion rings, lemon wedges, mint-coriander chutney
• Fresh coriander leaves for garnish

Method

1. Step 1: Marination
2. Make deep slits on the chicken pieces so the marinade penetrates well.
3. In a large bowl, whisk together hung curd, ginger-garlic paste, lemon juice, mustard oil, all spice powders, kasuri methi, salt, and food color (if using).
4. Add chicken pieces and mix thoroughly so every piece is well coated.
5. Cover and marinate in the refrigerator for minimum 4 hours (overnight for best flavor and juiciness).
6. Oven Method (Tandoori Chicken in Oven):
7. 5. Preheat oven to 220°C (425°F) for 10 minutes. Line a baking tray with foil and place a wire rack on it.
8. 6. Arrange marinated chicken pieces on the wire rack. Brush with melted butter or ghee.
9. 7. Bake for 20-25 minutes. After 15 minutes, flip the pieces, baste again with butter, and grill for the last 5-8 minutes (or switch to broil/grill mode) until you see nice charred spots.
10. 8. For extra smokiness, give a charcoal smoke (dhungar) for 2-3 minutes after baking.
11. Without Oven / Stovetop Method:
12. 5. Heat a heavy iron tawa, skillet, or non-stick pan on medium-high heat. Add 1-2 tbsp oil.
13. 6. Place marinated chicken pieces on the hot tawa (do not overcrowd). Cook on medium heat for 8-10 minutes on one side.
14. 7. Flip, brush with melted butter/ghee, and cook the other side for another 8-10 minutes until chicken is cooked through and has nice charred marks.
15. 8. You can also cook in a pressure cooker: Add 2 tbsp water, place chicken pieces, and cook for 1 whistle on medium flame, then open and dry-roast on tawa for char marks.
16. 9. For smoky flavor, place a small piece of burning charcoal in a bowl with chicken, drizzle ghee, cover and rest for 5 minutes.
17. Final Step:
18. Serve hot tandoori chicken with onion rings, lemon wedges, and mint chutney. Sprinkle chaat masala on top.
19. Tips for Perfect Tandoori Chicken:
20. Use hung curd or strain regular yogurt to remove excess water for thick marinade.
21. Mustard oil gives the authentic tandoori flavor – don’t skip it if possible.
22. Do not overcook; chicken should remain juicy inside.
23. For restaurant-style bright red color, use Kashmiri chili powder + a tiny drop of food color.
24. Always marinate overnight for the best taste and tenderness.
25. Variations:
26. Boneless tandoori chicken tikka (use chicken breast cubes, reduce cooking time).
27. Air fryer tandoori chicken: Cook at 200°C for 18-22 minutes, flipping halfway.
28. Nutrition (approx. per serving): Calories: 320 | Protein: 35g | Carbs: 6g | Fat: 18g

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