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Easy baked tandoori chicken made with two boneless skinless chicken thighs marinated in a spiced yogurt mixture and baked for 20 minutes. This single serving tandoori chicken recipe delivers bold, authentic Indian-inspired flavor in a regular oven, no tandoor needed.
Why You’ll Love This Recipe
- Authentic Tandoori Chicken Flavor: A spiced yogurt marinade gives the chicken bold Indian flavor with gentle heat and rich color.
- Perfectly Portioned for One: Made with two boneless, skinless chicken thighs for a satisfying single serving meal.
- No Special Equipment Needed: Made in a regular oven with excellent results.
- Tender and Juicy: The yogurt marinade keeps the chicken moist and deeply seasoned.
- Cooks in 20 Minutes: Baked at high heat for beautifully golden chicken.
- Simple Pantry Ingredients: Made with plain yogurt and easy to find spices.
The moment this chicken comes out of the oven, the rich golden color always makes me smile. The scent of ginger, lemon, and warm spices fills the kitchen and lets you know something good is about to happen.
When I take that first bite, it’s tender, juicy, and deeply flavored from the yogurt marinade. I love how the spices soak into the chicken as it bakes. It’s bold, satisfying, and one I come back to often. I think once you try it, you’ll see why.
Serve tandoori chicken with a side of cilantro lime rice or turmeric rice from our chicken and golden rice recipe. If you enjoy this recipe, you might also love our single serving butter chicken, single serving chicken tikka masala, or single serving saag paneer. Each recipe brings bold spices and rich flavor to the table.
Ingredients
If you have any ingredients leftover from this juicy and tender chicken tandoori recipe, check out our Leftover Ingredients Recipe Finder.
- Boneless Skinless Chicken Thighs: I use two thighs, about 7.5 to 8 ounces total. Chicken thighs stay tender and juicy during baking and absorb the marinade beautifully. If you’ve got extra chicken thighs, use them in a small chicken and rice casserole or single serving chicken stew.
- For the Yogurt Marinade:
- Full Fat Plain Yogurt: Acts as the base of the marinade. The natural acidity helps tenderize the chicken while keeping it moist during baking. Use leftover yogurt in a small batch of tzatziki sauce which is delicious with tandoori chicken.
- Lemon Juice: Adds brightness and enhances the flavor of the spices.
- Garlic: Use 1 clove, grated, for the best flavor. If you don’t have fresh garlic, substitute 1/8 teaspoon of garlic powder. Garlic adds depth and enhances the warm spices in the marinade.
- Grated Ginger: Brings warmth and depth. Fresh ginger gives the best flavor but you can use 1/8 teaspoon of ground ginger instead.
- Garam Masala: This traditional Indian spice blend gives tandoori chicken its signature warm, aromatic flavor. You can find garam masala in the spice aisle of most grocery stores. If you prefer, use our homemade garam masala recipe for fresh, balanced flavor.
- Paprika: Adds color and mild sweetness.
- Turmeric: Provides earthy flavor and the classic golden hue.
- Kosher Salt: Seasons the chicken throughout.
Recipe Variations
This tandoori chicken recipe is easy to adapt.
- Grilled Tandoori Chicken: Cook the marinated chicken over medium high heat on an outdoor grill for 20 minutes or until the internal temperature reaches 165°F (74°C).
- Bone In Tandoori Chicken: Use bone in chicken thighs or drumsticks and cook for 30-35 minutes. Check that the internal temperature reaches 170°F (76°C) before serving.
- Tandoori Chicken Breasts: Substitute a boneless skinless chicken breast and cook for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
How To Make Tandoori Chicken
These photos and instructions show how to make this single serving tandoori chicken. For ingredient amounts and full details, see the recipe box below.
- Mix the Marinade: In a medium bowl, stir together the yogurt, lemon juice, garlic, ginger, garam masala, paprika, turmeric, and salt. Add the chicken thighs and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Heat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
- Bake the Chicken: Remove the chicken from the marinade and gently shake off the excess marinade, then place the thighs on the prepared rack. The rack allows hot air to circulate around the chicken so it cooks evenly and develops better color. If you do not have a rack, place the chicken directly on the lined baking sheet.
Bake for about 20 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken thighs from the oven and let them rest on the rack for 5 minutes before serving. Resting allows the juices to redistribute so the chicken stays tender and moist. Serve with lime wedges and a sprinkle of fresh cilantro if desired.
The chicken should be golden on the outside and the juices should run clear when pierced.
Expert Tips
- Use Full Fat Yogurt: Full fat plain yogurt gives the marinade better texture and helps the chicken stay tender while baking.
- Marinate Long Enough: For the best flavor, marinate the chicken for at least 1 hour. If you have time, 4 to 8 hours gives deeper seasoning.
- Bake at High Heat: Cooking at 400°F helps set the marinade quickly and develop good color on the outside.
- Check the Internal Temperature: Use a meat thermometer and cook until the thickest part of the chicken reaches 165°F.
- Let the Chicken Rest: Allow the chicken to rest for 5 minutes after baking so the juices redistribute and the meat stays moist.
Frequently Asked Questions
Tandoori chicken is a traditional Indian dish made by marinating chicken in yogurt and warm spices, then cooking it at high heat in a clay oven called a tandoor. In this recipe, the chicken is baked in a regular oven, making it easy to prepare at home.
Marinate for at least 1 hour. For deeper flavor, marinate up to 8 hours in the refrigerator.
Cook until the internal temperature reaches 165°F or 74°C.
Yogurt tenderizes the chicken and helps the spices cling to the surface for better flavor.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you try this easy single serving tandoori chicken recipe, or any recipe on One Dish Kitchen, I’d love to hear what you think. Please leave a rating and a comment below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Tandoori Chicken For One
Equipment
Ingredients
- 2 boneless, skinless chicken thighs (about 7.5-8 ounces total)
For the Marinade
- ½ cup full-fat plain yogurt
- 1 ½ teaspoons lemon juice
- ½ teaspoon grated ginger
- 1 clove garlic -grated, or use ⅛ teaspoon garlic powder
- 1 ¼ teaspoons paprika
- 1 teaspoon garam masala
- 1 teaspoon ground turmeric
- ¾ teaspoon kosher salt
Instructions
- Mix the Marinade: In a medium bowl, stir together the yogurt, lemon juice, ginger, garlic, paprika, garam masala, turmeric, and salt.Add the chicken thighs and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Heat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment paper and place a wire rack on top.
- Bake the Chicken: Remove the chicken from the marinade and gently shake off the excess, then place the thighs on the prepared rack. Bake for about 20 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Remove the chicken thighs from the oven and let them rest on the rack for 5 minutes before serving.
Notes
- Use Full Fat Yogurt: Full fat plain yogurt gives the marinade better texture and helps the chicken stay tender while baking.
- Marinate Long Enough: For the best flavor, marinate the chicken for at least 1 hour. If you have time, 4 to 8 hours gives deeper seasoning.
- Bake at High Heat: Cooking at 400°F helps set the marinade quickly and develop good color on the outside.
- Check the Internal Temperature: Use a meat thermometer and cook until the thickest part reaches 165°F.
- Let the Chicken Rest: Allow the chicken to rest for 5 minutes after baking so the juices redistribute and the meat stays moist.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Oh my…I tripled this recipe, knowing that I can depend on your recipes to never fail me. I LOVE Tandoori Chicken, and this recipe did not disappoint. The spice combo is perfect and incredibly flavorful, and the chicken is sooooo tender. I will definitely make this again. Thank you so much, Joanie, for making cooking a joy again.
love hearing this! I’m so glad you tripled it and that it turned out just as flavorful and tender as it should. It truly means so much to know my recipes are helping make cooking enjoyable again for you.
is there a way to keep the chicken moist? Every time I’ve made tandoori chicken or had it in a restaurant it’s dry AF
In this recipe, I use chicken thighs specifically because they stay tender and juicy during cooking. If you’ve had dry tandoori chicken before, it’s often made with chicken breast, which cooks faster and can dry out easily. Be sure not to overcook it and use a meat thermometer if possible, cooking just until it reaches 165°F.
We are vegetarian, this recipe looks good. I’m thinking about using extra firm tofu instead of chicken.
Good recipe.
Thank you!