Use high heat specifically
The preheated grill grate allows hot air to circulate around the pieces. If the chicken is directly in a lot of marinade, it smells rather than roasts.
Indian Recipe
Oven-baked tandoori chicken
The chicken is cut in, marinated in two stages and baked on a grill grate at high temperature. Kashmiri-chilli brings colour and mild warmth without making the dish unnecessarily sharp.
Total time
7 hr
Calories
520 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Juicy tandoori chicken with yoghurt marinade
A tandoor achieves temperatures that a domestic oven cannot completely recreate. With high upper heat, a preheated grill grate and well drained marinade, strong roasted aromas are produced. Chicken legs are more suitable than breast meat: they tolerate the strong 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 through yoghurt, lemon, ginger, garlic and spices, while chicken clubs cook juicyly in the oven.
Ingredients
4 servings
Method
-
1
Prepare chicken
Dip chicken clubs dry and put two to three deep cuts to the bone in the thickest places. Thus, the marinade also reaches the interior of the pieces.
-
2
Rub 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 and especially in the slices and put it cold for 20 minutes.
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3
Mix yoghurt marinade
Mix yoghurt with ginger, garlic, Garam Masala, cumin, coriander, turmeric, remaining chilli, oil and 0.5 teaspoon of salt.
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4
Marinate for several hours
Chicken covered for at least 4 hours, better allow to pull 6 hours in the refrigerator. Remove about 25 minutes before baking; strip off excess marinade slightly.
-
5
Preheat oven and grill grate
Preheat the oven to 230 °C top/bottom heat. Place a deep sheet with baking paper, place an oiled grill grate on it and heat it for 10 minutes.
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6
Hot roasting
Place chicken pieces at a distance on the grill grate and bake for 30 to 35 minutes. Turn around after 18 minutes. Grill for 2 to 3 minutes if necessary until dark roasting points are formed.
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7
Check Gargrad and let it rest
Check at least 75 °C core temperature at the thickest point without bone contact. Let 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 reliably show the level of cooking in marinated chickens. At the thickest point of meat at least 75 °C should be reached.
Variations
How to adapt this recipe
Grill chicken with indirect medium to high heat for 25 to 35 minutes and turn around regularly. Only at the end briefly over the gluten.
Replace Kashmiri-chilli completely with mild paprika. Garam Masala, cumin and coriander remain unchanged to preserve the spice profile.
Nutrition per serving
520kcal
9.0 gCarbohydrates
58.0 gProtein
27.0 gFat
Values are estimates per serving 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. In addition, the yoghurt seasoning layer can roast directly instead of remaining soft under a layer of fat.
Four to twelve hours are ideal. The acidic marinade should not work for longer than 24 hours, because otherwise the surface can become soft and slightly floury.
No. Kashmiri chilli and some turmeric give a natural orange-red colour. Food colour does not affect the taste and is unnecessary for the recipe.
Yes, however, it dries out faster in high heat. Remove thick chest pieces at about 72 to 74 °C from the oven and leave to rest before cutting.
Mint-coriander-Chutney, cucumber-Raita, Naan, basmati rice, lemon splits and a crisp onion-gurk salad make up the spicy crust well.
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