I have Indian food on the brain!
Not only am I am making my Potato and Pea Samosas and Yellow Rice, I am also making my Baked Tandoori Chicken which is the perfect dish to satisfy all my Indian food cravings!
This is one of those easy but flavorful chicken dishes.
First, I took chicken drumsticks and marinated them in plain Greek yogurt, lemon juice, extra virgin olive oil and lots of Indian spices.
Secondly, I allowed my chicken to marinate overnight in all this goodness!
You don’t have to marinate the chicken overnight, a few hours will do the chicken just fine.
Lastly, I baked the chicken in a hot oven at 450 degrees for about 45 minutes.
Don’t forget to flip the chicken during the baking process to make sure both sides get a little crispy.
Oh, and make sure you blast the chicken on broil for a few minutes to further crisp up that chicken skin.
All done and ready to eat. The results are excellent and the yellow rice with potatoes and pea samosas were an added bonus.
My daughter wouldn’t let me complete my dish without lots of hot buttered naan bread and chutney which was perfect for wrapping the chicken in.
Enjoy!
PrintBaked Tandoori Chicken
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
Ingredients
- 12 chicken drumsticks
- 1 cup Greek yogurt plain
- 1 lemon, zested, juiced
- 4 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 tablespoon masala powder
- 1 tablespoon creole seasoning
- 1 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon paprika
- 1/2 tablespoon chili powder
- 1 teaspoon turmeric powder
Instructions
- Preheat oven to 450 degrees.
- Rinse chicken, pat dry.
- Place chicken and all ingredients into a large bowl, mix well.
- Cover, refrigerate, marinate for about 2 hours or overnight.
- Remove chicken from refrigerator and bake, uncovered at 450 degrees for 45 minutes, turning occasionally.
- Broil chicken for about 5 minutes to crisp skin.
Nutrition
- Serving Size: 6
This looks fantastic! I’ve been super into Indian food lately and need a variation from curries 🙂
Thanks Chelsea, I am hooked on Indian food. I make an Indian dish weekly, it’s a must eat at my house with samosas of course and lots of chutney!
This looks absolutely scrumptious! Can’t wait to try it! As usual, thanks for sharing.
Do we broil on high or low? And do we turn it while on broil?
Thank you!
Hello Cheryl, I broiled it on high and I didn’t turn it.