Baked Tandoori Chicken

Recipe by
Total Time:
12.75 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 680g/5 leg piece - chicken
  • For marinade:
  • 1 cup - low fat yogurt/curd
  • 1 - onion (small around 57 gms)
  • 1/2 - lime
  • 1 pod - garlic
  • 1/2 inch - ginger (size of garlic), peel the skin off
  • 2 - green chillies
  • 1.5 tsp - garam masala
  • 1 tsp - salt or as per taste
  • Red food color + orange food color (kesari powder), a few large drops
  • For baking:
  • Jelly roll pan or cookie tray
  • aluminum foil
  • Pastry brush (optional)

How to Make Baked Tandoori Chicken

  • Wash the chicken legs. Let the water drain and place them on a large plate.
  • Do not remove the skin; it will actually protect the flesh when you bake.
  • Create 2 slits on each side of the leg.
  • The knife needs to touch the bone which means the slit is nice, deep and big.
  • This will help the marinade penetrate into the chicken.
  • Squeeze 1/2 lime into a bowl. To the lime juice, add 1/2 tsp - salt.
  • Mix it well so that the salt dissolves.
  • Now take 1 leg piece at a time, take some lime juice and rub well on both sides of the chicken.
  • Using a spoon or your hand add few drops of lime juice into the slits and massage it.
  • Repeat with other chicken piece.
  • Place them back on a plate and refrigerate it for 20-30 minutes.
  • Meanwhile, in a blender/mixie, add yogurt/curd, garam masala, ginger, garlic, 1/2 tsp - salt, green chilli, sliced onion and grind it to a smooth paste.
  • Now take the chicken from the refrigerator.
  • In a bowl, add a few drops of food colour and a few drops of water.
  • Using your hand or brush, rub the food colour on the chicken piece.
  • Remember to rub in between the slits as well.
  • Pour the marinade in a large bowl or a freezer bag.
  • Add one chicken piece at a time and rub the paste into the slits and on both sides and leave it in the bowl/bag. Repeat.
  • Now close the bowl or zip the freezer bag.
  • Give a nice shake and keep them back in the refrigerator for at least 8 hours or one whole day.
  • The next day, preheat oven to 550 F.
  • Take your cookie/jelly pan.
  • Line it with aluminium foil generously.
  • Shake marinade off chicken, place on the cookie sheet/pan (ensure that the skin part covers the chicken).
  • Cook for 15 mins. Then baste it with marinade using a brush or a spoon and put it back in the oven for 10 minutes.
  • Serving suggestion:
  • Wrap the bone part with a small piece of aluminium foil to give a gourmet look. Serve it with sliced onion, green chilli, lime/lemon wedges and a spicy green chutney.
  • Recipe courtesy: Food for 7 Stages of Life