By Bring Roasted Tandoori Chicken to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Roasted Tandoori Chicken captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Roasted Tandoori Chicken becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chicken Marinade:
1 whole chicken (about 3-4 lbs), cut into pieces or 2 lbs bone-in chicken thighs/drumsticks
1 cup plain Greek yogurt
2 tablespoons fresh lemon juice
2 tablespoons olive oil or melted butter
4 garlic cloves, minced
1 tablespoon grated ginger
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon garam masala
1 teaspoon chili powder (adjust for spice preference)
1 teaspoon salt
1/2 teaspoon black pepper
Red food coloring (optional, for the traditional red hue)
For Serving:
Fresh cilantro, chopped
Lemon wedges
Sliced red onions
Naan or steamed basmati rice
PREPARATION STEPS
1. Prepare the Marinade:
In a large bowl, whisk together the yogurt, lemon juice, olive oil, garlic, ginger, cumin, coriander, turmeric, paprika, garam masala, chili powder, salt, and black pepper.
Add a few drops of red food coloring (optional) for a vibrant red color.
2. Marinate the Chicken:
Pat the chicken pieces dry with paper towels. Make small slits in the meat to help the marinade penetrate.
Coat the chicken thoroughly with the marinade, ensuring it gets into the slits.
Cover the bowl or place the chicken in a ziplock bag, and marinate in the refrigerator for at least 2 hours (preferably overnight for the best flavor).
3. Roast the Chicken:
Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top (to help the chicken cook evenly).
Arrange the marinated chicken pieces on the wire rack, shaking off any excess marinade.
Roast for 35-45 minutes, turning the chicken halfway through, until the chicken is cooked through and slightly charred on the edges. The internal temperature should read 165°F (74°C).
4. Optional Broil for Charring:
For a more charred, tandoori-style finish, turn on the oven broiler for the last 2-3 minutes of cooking. Keep an eye on it to prevent burning.
5. Serve:
Garnish the roasted tandoori chicken with chopped cilantro and a squeeze of fresh lemon juice.
Serve with sliced red onions, naan, or steamed basmati rice.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
