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a pan ful of tandoori chicken with red onions

Tandoori Chicken Recipe

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5 from 1 review


Bring healthy Indian cooking into your home with this Tandoori Chicken recipe. It’s so easy to prepare this roasted chicken that’s been marinated in yogurt and delicious spices.


  • 3/4 cup unflavored unsweetened Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons avocado oil, divided
  • 5 cloves garlic, peeled and crushed
  • 2-inch piece fresh ginger, peeled and grated
  • 2 teaspoons garam masala spice mix
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cayenne, or up to 1 teaspoon if desired
  • 4 pounds chicken drumsticks and thighs, bone-in and skinless
  • Garnish Suggestions: Sliced red onion, cilantro leaves, lime wedges


  1. If the chicken has the skin on, carefully trim it off, leaving the meat on the bone.
  2. Whisk together the Greek yogurt, lemon juice, 2 tablespoons oil, garlic, ginger, garam masala, salt, turmeric, cumin, coriander, sweet paprika, and cayenne in a large bowl.
  3. Add the chicken to the marinade and toss well to coat.
  4. Cover the bowl and refrigerate at least 2 hours, but up to 12 hours.
  5. Preheat the oven to 425F. Line a large baking tray with foil, drizzle on the remaining 1 tablespoon oil, and spread it around.
  6. Remove the chicken from the marinade, scraping off any excess, and arrange the chicken on the tray.
  7. Bake until the chicken is fully cooked and reaches an internal temperature of 165F, about 45 to 50 minutes.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: recipes
  • Method: oven
  • Cuisine: Indian


  • Serving Size: 1/5 of recipe
  • Calories: 130
  • Sugar: 2 grams
  • Fat: 10.8 grams
  • Saturated Fat: 2 grams
  • Carbohydrates: 4.8 grams
  • Fiber: 0.7 grams
  • Protein: 4.4 grams