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Oven Tandoori Chicken with Mint Yogurt

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Looking to change up dinner? This Oven Tandoori Chicken is bursting at the seams with flavor. Skin-on, bone-in chicken drumsticks (or thighs) marinate in a mixture of pureed onion, garlic with greek yogurt, lime juice, homemade tandoori and garam masala. Baked and brushed with reserved marinade until a crust forms and the the chicken is crisp. Serve with rice, naan and the most amazing mint yogurt sauce!
Course Mains & Entrees
Cuisine Indian
Keyword chicken, indian, tandoori spice, yogurt marinade
Prep Time 10 mins
Cook Time 40 mins
Additional Time 10 mins
Total Time 1 hr
Servings 8 servings
Calories 341
Author Laurie McNamara



  • 8 skin on chicken drumsticks
  • 1 medium yellow onion coarsely chopped
  • 4 cloves garlic peeled
  • 1 cup whole milk plain Greek yogurt
  • 1 large lime juice
  • 2 tablespoons garam masala
  • 1 tablespoon tandoori spice
  • 1 tablespoon paprika regular or smoked -- or a little of both
  • 1 tablespoon ground annatto for color (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1/4 to 1/2 teaspoon cayenne pepper for heat and color (optional)
  • olive oil spray


  • 1/2 cup whole milk Greek yogurt
  • 1 heaping tablespoon chopped mint
  • 1 teaspoon lemon juice
  • 1 teaspoon olive oil
  • kosher salt to taste



  • Place the chicken in a resealable bag.
  • In your regular or mini food processor, add onion and garlic and pulse until very finely chopped. Next add in the yogurt, lime juice, garam masala, tandoori spice, paprika, annatto, salt, pepper and cayenne (if using). Blend until relatively smooth.
  • Pour half of the marinade over the chicken and refrigerate the reserved marinade in a container with a tight-fitting lid.
  • Seal the bag, squeezing out most of the air and toss the chicken to coat. Refrigerate the chicken overnight.
  • Remove the chicken 30 minutes prior to cooking.
  • Preheat your oven to 375°. Line a rimmed, metal baking sheet with aluminum foil and place a wire rack inside. Spray the rack with olive oil spray and place the chicken onto the rack. Slide the pan into your preheated oven and bake for 10 minutes. Rotate the pan and bake for an additional 10 minutes.
  • Next, remove the pan and baste with the reserved sauce. Use tongs to turn the chicken over (so the underneath side is facing up) and brush with more sauce, before baking for 10 minutes.
  • Remove the pan one last time, brush with the marinade, turn the chicken, baste and spray with olive oil before sliding the chicken back into the oven for 10 to 15 minutes. For some extra char, flick on the broiler and watch carefully so the crust on the chicken doesn't burn and rotate the pan for even browning, about 1 or so minutes.


  • Stir together the Greek yogurt with chopped fresh mint leaves, lemon juice, olive oil and season with a pinch of kosher salt. Chill until ready to serve.


Serving: 8g | Calories: 341kcal | Carbohydrates: 35g | Protein: 20g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 799mg | Potassium: 250mg | Fiber: 3g | Sugar: 3g | Vitamin A: 139IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 1mg