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Oven-Baked Tandoori Chicken

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 2 boneless, skinless chicken breasts
  • Onion rings for garnishing (optional)
  • 1/2 lemon, cut into wedges

First marinade:

  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon garlic paste
  • 1/2 teaspoon chili powder
  • 1/2 tablespoon lemon juice
  • Salt to taste

Second marinade:

  • 1/2 cup plain yogurt, whipped
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1/2 teaspoon garam masala
  • 1 teaspoon chili powder
  • 2 teaspons ghee
  • Salt to taste


  1. Make four slits in each chicken breast to help it cook easier
  2. Mix the first marinade ingredients together
  3. Work the first marinade into the chicken and marinate in the refrigerator for 15 minutes
  4. Mix the second marinade together and coat each chicken breast in it, making sure to rub it into the slits. Marinate in the refrigerator for at least 30 minutes
  5. Line a baking sheet with tin foil and arrange the chicken breasts on it
  6. Bake the chicken in an oven at 325 degrees F for 30 minutes, turning them over halfway through
  7. Switch the oven to broiling and broil at 450 degrees F for 15 minutes or until the chicken blackens slightly
  8. Dish and serve hot with sliced onion rings and lemon wedges