Oven Roasted Tandoori Chicken Recipe

Authentic Tandoori Chicken Recipe in Oven

Tandoori Chicken

    Tandoori Chicken is undoubtedly one of the most famous and sought-after dishes in Indian cuisine, beloved worldwide. Originating from the Mughal era, this iconic dish has been a staple in Indian culinary traditions. Here, I share an authentic way to prepare Tandoori Chicken using an oven, bringing the classic flavours to your home kitchen.

Historical Background of Tandoori Chicken

    Tandoori Chicken originated in Punjab before the independence of India and Pakistan. Although tandoor-cooked chicken dates back to the Mughal era, it is believed to have been perfected by Kundan Lal & Gujral, who ran the famous Moti Mahal restaurant in Peshawar. Their move to Delhi introduced this dish to a broader audience, including Indian Prime Minister Jawaharlal Nehru. Over time, Tandoori Chicken became a delicacy enjoyed worldwide.

Traditional Tandoori Cooking

    In India, tandoori cooking is traditionally associated with Punjab. Tandoor ovens, made of clay and heated with coal or wood, reach temperatures around 900 degrees Fahrenheit. This intense heat cooks the chicken to perfection, making it crispy on the outside and tender inside, with a distinct smoky flavour. Tandoori Chicken is often used as a base for various Indian and Middle Eastern curries. While commonly served as an appetizer, it is also enjoyed as a main course with Naan, Kulchas, Roti, Parathas, or Chapatis.

My Oven-Baked Tandoori Chicken Recipe

    After extensive research and experimentation, I have perfected a Tandoori Chicken Recipe for the oven. This method ensures a genuine Indian restaurant-style Tandoori Chicken with the convenience of an electric oven. This recipe is an easy and healthy way to enjoy authentic Tandoori Chicken at home. I’ve also included a simple technique to infuse a smoky charcoal flavour into the chicken.

 

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Cuisine - North Indian
Course - Side Dish, Appetizer/Starter
Spice Level - Medium - High
Difficulty - Medium
Serves - 4-6
Author - SM

Preparation Time - 15-20 Minutes
Marination Time - 3-4 Hours/Overnight
Cooking Time - 45 Minutes - 1 Hour

 

"Step-by-Step Guide to Making Homemade Restaurant-Style Tandoori Chicken in Oven"

Ingredients for Tandoori Chicken Recipe in Oven

Chicken Marinade:

Chicken Drumsticks - 6 Medium-Sized Pieces
Thick Curd - 6 tablespoons
Ginger-Garlic Paste - 1 tablespoon
Cumin Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Kashmiri Red Chili Powder - 1 tablespoon
Turmeric Powder - 1/4 teaspoon
Chat Masala - 1 teaspoon
Pepper Powder - 1 teaspoon
Black Salt - 1/2 teaspoon
Lemon Juice - 1 tablespoon
Optional: Red Food Colour - 1/4 teaspoon
Crushed Kasoori Methi (Dried Fenugreek Leaves) - 1 teaspoon
Salt - to taste
Oil - 1 tablespoon

For Smoky Flavour:

Charcoal Briquette - 1 Big Piece
Ramekin - 1
Vegetable Oil - 2 tablespoons

 

Method: How to Make Tandoori Chicken in Oven

Prepare the Chicken:

• Clean and pat dry the chicken drumsticks, making slits for better marinade absorption.

Marinate the Chicken:

• Mix all marinade ingredients in a large bowl until well combined. Coat the chicken drumsticks thoroughly, adding oil gently. Marinate in the refrigerator for 3–4 hours or overnight.

Pre-heat the Oven:

• Preheat your oven to 450°F (230°C).

Method 1 - Oven Roasting in the Tray

• Prepare the Tray: Sprinkle oil on a cooking tray and arrange chicken pieces evenly.
• Oven Roasting: Place on the top rack. Adjust to middle rack if browning too quickly. Roast for 15–20 minutes.

Method 2 - Oven Roasting in a Rotisserie:

*(Use if you have a Rotisserie attachment)

• Prepare the Rotisserie: Follow manufacturer instructions to set up and preheat to 400°F / 200°C.
• Cooking in the Rotisserie: Secure chicken on skewer, start rotisserie motor, and cook evenly, rotating slowly.

Oven Roasting the Tandoori Chicken:

• Basting and Roasting: Baste with butter, flip and roast 10–15 minutes until fully cooked.
• Check Doneness: Ensure thorough cooking. Adjust time as needed.

Adding Smoky Flavour (Optional)

• Smoky Infusion: After cooking the tandoori chicken, place a small ramekin with vegetable oil in the middle of the tray. Burn the charcoal briquette until red-hot, then place it in the oil-filled ramekin. Cover the tray with aluminium foil and let it sit for a while to infuse the chicken with a smoky flavour similar to traditional tandoor cooking.

Serving Suggestions:

• Serve: Hot with onion rings, thin slices of capsicum, coriander, lemon juice, and chaat masala. Serve with green chutney.
  

Green Chutney Recipe

• Grind mint leaves, coriander leaves, and 1-2 green chillies with lemon juice. Add black salt to taste, adjusting salt levels as needed. A pinch of sugar can help retain the green colour.

Notes and Tips for Making the Best Oven-roasted Tandoori Chicken

• Use chicken pieces or a whole chicken for this recipe.
• Adjust tandoori masala and oven temperature accordingly if grilling a whole chicken.
• Deep-frying is an alternative cooking method.
• For authentic smoky flavour, use a barbecue grill or tandoor oven.
• Kashmiri chilli powder provides less heat and vibrant red colour without food colouring.
• If kasoori methi is unavailable, dry roast fenugreek seeds and powder finely.
• Adjust cooking time and temperature based on your oven's settings.
• Smoky flavour infusion is optional but enhances authenticity.

Experience Authentic Tandoori Chicken at Home

    Enjoy this delicious, authentic Tandoori Chicken Recipe, which hails from traditional Punjabi Tandoori Cooking, now conveniently prepared in your oven. Experience the rich history and flavours of Indian cuisine with this easy-to-follow guide. This Indian Restaurant-Style Tandoori Chicken is perfect for appetizers or as a main course, and this dish will surely impress your family and friends. Whether you are hosting a dinner party or simply craving a taste of Indian culinary heritage, this Tandoori Chicken Recipe in Oven is guaranteed to be a hit.