Targeted use of high heat
The preheated grate allows hot air to circulate around the pieces. If the chicken is directly covered in a lot of marinade, it steams rather than roasts.
Indian Recipe
Oven-baked tandoori chicken
The chicken is sliced, marinated in two stages and baked on a grill at high temperature. Kashmiri chilli brings colour and mild warmth without making the dish unnecessarily hot.
Total time
7 hr
Calories
520 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Juicy tandoori chicken with yoghurt marinade
A tandoor reaches temperatures that a household oven cannot fully replicate. However, with high overheat, a preheated grate and well drained marinade, strong roasted flavours are created. Chicken thighs are more suitable than breast meat: they tolerate the high heat, remain juicy and absorb the spicy yoghurt marinade particularly well.
Lunch
Dinner
Meat
Indian Recipes
Recipe
Oven-baked tandoori chicken
Tandoori chicken gets a spicy crust from yoghurt, lemon, ginger, garlic and spices, while chicken legs cook juicy in the oven.
Ingredients
4 servings
Method
-
1
Prepare chicken
Pat the chicken legs dry and place two to three deep cuts at the thickest points, until they are just close to the bone. This way, the marinade will reach the inside of the pieces.
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2
Rub in the first marinade
Mix two tablespoons of lemon juice with 1 teaspoon of salt and half of the chilli powder. Rub the chicken all around, especially in the incisions, and refrigerate for 20 minutes.
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3
Stir in the yoghurt marinade
Whisk the yoghurt with ginger, garlic, garam masala, cumin, coriander, turmeric, remaining chilli, oil and 0.5 teaspoons salt until smooth. Cover the chicken completely.
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4
Marinate for several hours
Cover and leave the chicken to marinate for at least 4 hours, preferably 6 hours in the fridge. Remove about 25 minutes before baking; lightly strip off any excess marinade.
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5
Preheat oven and grate
Preheat the oven to 230 ° C. Line a deep baking tray with baking paper, place an oiled rack on top and heat for 10 minutes.
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6
Roast hot
Place the chicken pieces on the grill and bake for 30 to 35 minutes. Turn after 18 minutes. Finally, grill for 2 to 3 minutes if necessary until dark roasting spots appear.
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7
Check the cooking grade and let rest
Check the core temperature at least 75 ° C at the thickest point without bone contact. Let the chicken rest for 5 minutes and serve with lemon, onion rings, coriander and raita.
Kitchen know-how
Tips for Oven-baked tandoori chicken
Measuring core temperature
Colour alone does not show the cooking degree of marinated chicken. At the thickest meat point at least 75 ° C should be reached.
Variations
How to adapt this recipe
Grill the chicken over an indirect medium to high heat for 25 to 35 minutes and turn regularly, only to place briefly over the embers at the end.
Replace Kashmiri chilli completely with mild paprika. Garam masala, cumin and coriander remain unchanged to maintain the spice profile.
Nutrition per serving
520kcal
9.0 gCarbohydrates
58.0 gProtein
27.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Oven-baked tandoori chicken
Without skin, the marinade reaches the meat better. Moreover, the yoghurt-spice layer can roast directly, instead of remaining soft under a layer of fat.
Four to twelve hours is ideal. If the acidic marinade lasts longer than 24 hours, the surface may become soft and slightly flour-like.
No. Kashmiri chilli and some turmeric give a natural orange-red colour. Food coloring does not affect the taste and is unnecessary for the recipe.
Yes, but it dries out faster at high heat. Remove thick pieces of breast from the oven at about 72 to 74 ° C and let rest before cutting.
Mint and coriander chutney, cucumber raita, naan, basmati rice, lemon wedges and a crisp onion and cucumber salad balance out the spicy crust.
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