1. Prepare the Chicken

Start by preparing the chicken. Make sure the chicken pieces are thawed if using frozen chicken. For bone-in chicken, you can make 2-3 shallow slashes across each piece to allow the marinade to penetrate more effectively. This step ensures that the chicken absorbs all the flavors of the marinade and results in juicier, more flavorful meat.

If you prefer boneless chicken, you can use chicken breasts or thighs, but boneless chicken tends to cook faster, so monitor the cooking time carefully.

2. Make the Marinade

In a large mixing bowl, combine the yogurt, vegetable oil, lemon juice, and all of the spices—ground cumin, ground coriander, turmeric, garam masala, paprika, cumin, and chili powder. Add the minced garlic and freshly grated ginger to the mix. Stir everything together until it forms a smooth, fragrant marinade.

Taste the marinade, and adjust the salt and chili powder according to your preference. If you prefer a milder flavor, reduce the amount of chili powder. For a stronger tang, you can add a little more lemon juice.

3. Marinate the Chicken

Place the prepared chicken into the marinade, making sure each piece is thoroughly coated. Massage the marinade into the slashes you made on the chicken to ensure it penetrates deep into the meat. Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag.

Refrigerate the chicken for at least 1 hour, though marinating overnight will yield even better flavor. The longer the chicken marinates, the more flavorful and tender it will become. If you are short on time, marinate the chicken for at least 30 minutes to achieve good results.

4. Preheat the Oven

While the chicken marinates, preheat your oven to 400°F (200°C). If you have a convection fan setting, use it to ensure even cooking. Line a baking sheet with aluminum foil or parchment paper to make cleanup easier, or place a wire rack on the baking sheet to allow the chicken to cook evenly from all sides.

5. Arrange the Chicken on the Baking Sheet

Once the chicken has marinated, take it out of the refrigerator. Place the marinated chicken pieces on the prepared baking sheet, making sure they are spaced apart to allow air circulation. This helps the chicken cook evenly and develop a slightly crispy exterior.

6. Bake the Chicken

Bake the chicken in the preheated oven for 30-40 minutes, or until the chicken is fully cooked. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer. You should also see a slight charring on the edges of the chicken, indicating that it’s cooked through and has developed the signature tandoori flavor.

To ensure a slightly crispier texture, you can broil the chicken for the last 2-3 minutes of cooking. Keep a close eye on it while broiling to avoid burning the chicken.

7. Serve the Tandoori Chicken

Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Garnish the Tandoori Chicken with fresh cilantro and serve it with lemon wedges on the side for added freshness. The lemon juice will help cut through the richness of the yogurt and spices, enhancing the overall flavor.

Tandoori Chicken pairs wonderfully with naan bread, steamed basmati rice, or a simple cucumber salad. For an added touch, you can serve it with a cooling raita (yogurt sauce) or chutney.