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flavorful marinated chicken dish

Tandoori Chicken

This vibrant tandoori chicken features a yogurt-based marinade infused with warm spices that creates tender, flavorful meat without requiring a traditional tandoor oven. The balance of ginger, cumin, coriander and other aromatic spices delivers authentic Indian restaurant flavors right in your home kitchen.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (2 1/2-3 lb) chicken cut into 8 pieces
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground cloves
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1 1/2 cups plain yogurt
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons hot pepper sauce
  • 8-10 drops red food coloring optional

Equipment

  • Baking sheet
  • Mixing bowl
  • Measuring spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the plain yogurt, ground ginger, ground cumin, crushed red pepper flakes, salt, garlic powder, paprika, ground coriander, ground cloves, black pepper, hot pepper sauce, and red food coloring (if using). Mix until you have a smooth, uniform marinade.
  3. Thoroughly coat the chicken pieces with the marinade, massaging it into all surfaces of the meat.
  4. Arrange the coated chicken pieces on a baking sheet sprayed with nonstick cooking spray.
  5. Bake in the preheated oven for 45-50 minutes, or until the chicken juices run clear and no pink remains when cut into the thickest part.

Notes

The food coloring is entirely optional - traditional tandoori chicken gets its red color from Kashmiri chilies, but paprika provides a natural alternative. For a dairy-free version, substitute coconut milk yogurt. Adjust the spice level by reducing the crushed red pepper flakes and hot sauce according to your preference.
For best results, marinate the chicken for at least 2 hours or overnight in the refrigerator before baking to allow the flavors to fully penetrate the meat.
Leftovers can be refrigerated for up to 3 days and make excellent wraps or salad toppers.