Easy Oven Tandoori Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 3 lbs chicken (combo of skinless breast + boneless skinless thighs)
  • 8 garlic cloves, crushed
  • 3 tbsp olive oil
  • 1 tsp fresh ginger grated + 1 tsp ground ginger
  • 1 .5 tsp chili powder
  • ½ tsp ground mustard
  • 1 tbsp ground cumin
  • 2 tbsp ground garam masala
  • 1.5 cups plain yogurt
Spicy Yogurt Sauce:
  • ½ cup yogurt
  • ½ tsp cayenne pepper
  • 1 tbsp parsley, chopped (rough)
  • 2 tsp lime juice (about ½ lime)
  • Salt & Pepper to taste
  • Fresh Parsley & Serve with Lime Wedge
  • Serve over brown rice
  1. In a small bowl whisk marinade ingredients together.
  2. Next using two ziplock bags (or a big container to fit all chicken) divide chicken into bags and and divide marinade in half into each bag. Seal, shake and refrigerate chicken/marinade in fridge for at least 2 hours. For ultimate results fridge for at least 8 hours, or overnight.
  3. minutes before you are ready to bake chicken remove from fridge and sit on counter.
  4. Preheat oven to 400 degrees and line a baking sheet with foil, and then place a wired rack on top.
  5. After chicken has been sitting out for 30 minutes, remove from bags and place on wired rack, discard bags (and extra sauce).
  6. Place chicken in oven for about 22-25 minutes, or until internal temperature teachings around 145 degrees. (not 100 percent cooked through).
  7. Turn oven onto broil and char outside of chicken, which will take about 6-8 minutes. Or until chicken reaches 165 degrees. Remove chicken and tent with foil for about 5 minutes (it will continue to cook when tented, at least 5 degrees more).
  8. While chicken is resting add yogurt dip ingredients into a small bowl and whisk together. Serve on side of chicken.
  1. Serve chicken over rice with fresh parsley and lime.
Recipe by My Lavender Blues at http://mylavenderblues.com/healthy-easy-oven-tandoori-chicken/