Ingredients
Method
- Clean and pat dry chicken with a paper towel and transfer it to a large prep bowl. Set them aside. (see blog notes for cleaning chicken drumsticks)
Marinade the Chicken
- Whisk strained yogurt with a fork in a medium prep bowl until smooth. Add tandoori masala, lemon juice, and oil to the yogurt and mix until well combined.
- Massage the yogurt marinade on the chicken really well. Cover the bowl and refrigerate for 15-30 minutes. For the best taste, marinate the chicken for 12 to 24 hours in the refrigerator.
Bake the Tandoori Chicken
- Preheat the oven to 400 F. Line a baking sheet with aluminum foil or parchment paper. If you have a grill rack place it over a lined baking sheet.
- Place marinated chicken over the rack or lined baking sheet. Leave about half an inch of space between each chicken piece, it will help all sides of bone-in chicken cook evenly.
- Bake tandoori chicken for 30 minutes then turn the chicken pieces over. Brush it with oil or any leftover marinade you have in a bowl. Bake for another 10 minutes.
Indian Cilantro Sauce for Tandoori Chicken
- Combine all the listed cilantro sauce ingredients in a blender or a chopper. Blend until your desired consistency for a sauce.
Garnish and Serve
- Transfer baked chicken to a serving platter. Garnish with chopped cilantro. Serve it warm with Indian cilantro chutney and a generous squeeze of lemon with basmati rice, naan, or salad.
Nutrition
Disclaimer
Nutrition information is sourced from a third-party application and should be considered as approximate figures for reference purposes only.
Notes
Boneless Tandoori Chicken
- Bake the boneless chicken at 400°F for 10 minutes. Flip the chicken pieces, then continue baking for another 10–12 minutes, or until fully cooked and lightly charred at the edges.
