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Oven-roasted tandoori chicken with charred red spice crust, lemon and onion rings

Oven Tandoori Chicken

Juicy, smoky tandoori chicken marinated in spiced yogurt and roasted in a hot oven until charred. No tandoor needed.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinating 4 hours
Total Time 4 hours 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

First marinade
  • 2.5 lb bone-in chicken legs and thighs 1.1 kg, skin removed
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp Kashmiri chilli powder
Second marinade
  • 0.75 cup thick Greek yogurt 180 g, or strained whole-milk yogurt
  • 1 tbsp ginger garlic paste
  • 2 tsp Kashmiri chilli powder or 1 1/2 tsp paprika plus 1/2 tsp cayenne
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 0.5 tsp ground turmeric
  • 1 tbsp mustard oil or neutral oil
  • 1 tsp dried fenugreek leaves (kasuri methi) optional
  • 0.5 tsp salt
To finish
  • 1 tbsp butter melted, optional
  • 1 lemon cut into wedges
  • 1 red onion sliced into rings

Equipment

  • 1 Sheet pan with wire rack
  • 1 Instant-read thermometer

Method
 

  1. Make 2 or 3 deep cuts in each piece of chicken, down to the bone. Rub with the lemon juice, salt and chilli powder and set aside for 15 minutes.
  2. Mix all the second marinade ingredients in a large bowl. Add the chicken and rub the marinade into the cuts. Cover and refrigerate for at least 2 hours, ideally 4 hours or overnight.
  3. Heat the oven to 425°F (220°C). Set a wire rack over a foil-lined sheet pan and brush it with oil. Arrange the chicken on the rack with space between the pieces.
  4. Roast for 30 to 35 minutes, until the thickest part reads 165°F (74°C) on a thermometer and the edges are charred in places.
  5. For extra char, switch to the broiler (grill) on high for 2 to 3 minutes, watching closely. Brush with melted butter and serve with lemon wedges and onion rings.

Notes

Serve with: green chutney, garlic naan and a simple salad.
Boneless: use 2 lb (900 g) boneless thighs and roast for 18 to 22 minutes.
Food colour: restaurant tandoori is often bright red from food colouring. Kashmiri chilli gives a natural deep red without it.
Outside India: Greek yogurt is the easiest thick yogurt to find. Mustard oil adds a traditional sharpness, but any neutral oil works.