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Tandoori Chicken Oven Recipe

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Adjust Servings:
1 lb. skinless chicken legs
1 tsp olive oil
For marinade
1 cup yogurt or curd
1 tbsp oil
1 tsp garlic – minced
1 tsp ginger — grated
1 tbsp lemon juice
1 small onion
1/2 tsp cayenne pepper
1 tsp cumin seeds
1 tsp coriander powder
1 tsp garam masala
1/2 tsp turmeric powder
1/2 tsp paprika
1 tsp salt

Nutritional information

4 g
32 g
12 g
210 mg
1 g

Tandoori Chicken Oven Recipe

  • Non Veg
  • 35 mins
  • Serves 4
  • Easy


  • For marinade

How to make Tandoori Chicken Oven Recipe

  • Grind all marinade ingredients in a blender and grind to a smooth paste.
  • Pour the marinade paste in a zip lock bag with the chicken. Marinate for 2-3 hours or overnight.
  • Preheat oven at 200 degree Celsius for 10 minutes. Layer the oven tray with a foil. Grease the foil with oil.
  • Place the marinated chicken pieces on the lined tray. Spread the remaining marinade over the chicken.
  • Bake for 35 minutes, turning the chicken once in between. Turn the oven to broil setting and bake for 5 minutes.
  • Serve with onion and lemon wedges.


Tandoor cooked chicken is a traditional dish belonging to the Mughal era. But the modern tandoori chicken is believed to have been invented by Kundan Lal Gujral, a restaurant owner in Peshawar, before the partition of India around 100 years ago. Indian breads have been baked in tandoors for centuries, but Gujral started grilling chicken in tandoors. After the partition of India, Gujral came to Delhi and started a restaurant called “Moti Mahal”. Jawahar Lal Nehru, the first Prime Minister of India, loved the tandoori chicken served at Moti Mahal so much that he made it a regular dish served at official banquets. Famous world leaders such as John Kennedy, the Shah of Iran, etc have all loved tandoori chicken!

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