Description
Juicy and flavorful tandoori chicken made easily in the oven with a spiced yogurt marinade. Perfectly browned and tender, this dish delivers classic Indian flavors with minimal effort.
Ingredients
- 4 medium chicken leg quarters (chicken drumsticks and thighs connected)
- 1 cup full-fat Greek yogurt
- 1 tbsp lime juice
- 1 clove garlic (minced)
- 1 tbsp garam masala
- 1 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp cayenne pepper
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tbsp olive oil
Instructions
- In a large bowl, combine the Greek yogurt, lime juice, minced garlic, garam masala, turmeric, ground ginger, cayenne pepper, salt, and black pepper. Mix until well blended.
- Add the chicken to the marinade and coat thoroughly on all sides. Cover and refrigerate for 1–2 hours or overnight for deeper flavor.
- Preheat the oven to 400°F (204°C).
- Heat olive oil in a large cast iron skillet over medium heat until shimmering. Add the chicken and cook for about 5 minutes per side until browned.
- Transfer the skillet to the oven and bake for 25–35 minutes, or until the chicken is fully cooked and reaches an internal temperature of 170°F.
Notes
- Marinating overnight enhances flavor and tenderness.
- Serve with rice, naan, or a fresh salad.
- You can substitute chicken pieces with boneless cuts, adjusting cooking time accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven
- Cuisine: Indian
Nutrition
- Serving Size: 1 chicken leg quarter
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 140 mg
