This oven-baked tandoori chicken is packed with bold, smoky Indian flavours and is incredibly juicy and tender. Marinated in yogurt, spices, and aromatic tandoori pastes, then slow-roasted in the oven, it’s a perfect alternative to traditional tandoor cooking at home.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 50–60 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 1 kg Chicken drumsticks (skin removed, slits made)
- 1 tbsp Chicken tikka paste
- 1 tbsp Kashmiri paste
- 1 tbsp Tandoori paste
- 1/2cup Plain yogurt
- 2 tbsp Lemon juice
- 2 tbsp Oil
- 1/2tsp Turmeric powder
- 1/2tsp Kashmiri chilli powder
- 1/2tsp Garam masala
- 1 tbsp Black pepper
- 1/2tsp Chilli flakes (optional)
For Dressing
Nutritional Information
-
Calories
420 kcal -
Protein
38 g -
Fat
26 g -
Carbohydrates
8 g -
Sugar
4 g -
Sodium
520 mg
Procedure
-
5 minutesMark As Complete
Prepare the Marinade
In a large bowl, add yogurt, lemon juice, oil, chicken tikka paste, Kashmiri paste, and tandoori paste. Add turmeric, Kashmiri chilli powder, garam masala, and black pepper. Mix well until smooth and well combined.
-
5 minutesMark As Complete
Marinate the Chicken
Add the chicken drumsticks to the marinade and mix thoroughly, ensuring each piece is well coated. Cover with cling film and refrigerate for at least 4–5 hours, or overnight for best flavour.
-
5 minutesMark As Complete
Prepare for Baking
Preheat the oven to 190°C. Arrange the marinated chicken on a baking tray and spoon any remaining marinade over the top. Sprinkle chilli flakes if using. Cover loosely with foil to retain moisture.
-
50–60 minutesMark As Complete
Bake the Chicken
Bake the chicken at 190°C for 50–60 minutes, checking occasionally. Remove the foil for the last 10 minutes if you prefer a slightly charred finish.
-
2 minutesMark As Complete
Serve
Remove from the oven and allow to rest briefly. Serve hot with fresh salad, lemon wedges, and chips or naan.
