Homemade Oven-Roasted Tandoori Chicken

Juicy, flavourful and coated in a creamy hung curd marinade, this homemade tandoori chicken is perfect for a healthy, protein-rich lunch or dinner!

For the Marinade:

Main Ingredient:

In a large bowl, add the hung curd, mustard oil, ginger-garlic paste, and all the spices.
Add crushed kasuri methi, lemon juice, and salt. Mix everything well until you get a smooth, flavourful marinade.
Add the chicken and coat each piece thoroughly with the marinade.
Cover and refrigerate for at least 30 minutes, preferably 2–4 hours, for better flavour.
Preheat the oven to 180°C for 10 minutes.
Arrange the marinated chicken on a baking tray or wire rack. Bake on the middle rack at 220–230°C for approximately 35–45 minutes, depending on the size and type of chicken pieces. Use the fan and both heating elements if your oven supports this setting.
Turn the pieces halfway through cooking for even roasting. Check that the chicken is fully cooked before removing it from the oven.
For a smoky, tandoor-style finish, grill or broil for another 3–5 minutes, keeping a close eye on it to prevent burning.

For deeper flavour: Make a few cuts in the chicken before marinating so the masala penetrates better.
For a thicker marinade: Use well-strained hung curd to prevent excess moisture.
For better colour: Kashmiri red chilli powder can be used for a vibrant red colour without adding too much heat.
For juicy chicken: Avoid overcooking, especially if using boneless pieces. The thickest part should reach 74°C internally.
For a healthier version: Reduce the mustard oil to 1–2 tbsp if you want to lower the overall calories.
For extra char: Brush lightly with oil before the final grilling step.

Serve hot with mint-yogurt chutney, onion rings, lemon wedges, and a fresh salad for a delicious, protein-rich meal.

Shruti Mishra