Yogurt-marinated tandoori chicken roasted on a sheet pan until deeply charred, a home oven's take on a tandoor classic.
Tandoori chicken gets its name and signature char from the tandoor, a cylindrical clay oven that reaches extremely high temperatures, giving the yogurt-marinated chicken its blistered, smoky exterior. Since most home kitchens don't have a tandoor, this sheet-pan method uses a very hot oven and a wire rack to get as close as possible. The yogurt marinade is essential technique here, not just flavor — the acidity tenderizes the chicken while the spice blend of paprika, cumin, garam masala and ginger builds the dish's signature warmth. Scoring the chicken before marinating lets the mixture reach beneath the skin instead of staying on the surface. Roasting on a rack rather than directly on the pan keeps the chicken from sitting in its own rendered fat, letting the high oven heat char the edges the way a tandoor would.
Serves 4
Whisk yogurt, lemon juice, garlic, ginger, paprika, cumin, garam masala, turmeric, cayenne and salt together. Add the drumsticks, coating well into the scored slits. Marinate at least 2 hours, ideally overnight.
Preheat oven to 425°F (220°C). Line a sheet pan with foil and set a wire rack on top, brushed lightly with oil.
Place the marinated drumsticks on the rack in a single layer, leaving space between each piece so they roast rather than steam.
Roast 35-40 minutes, until the chicken is deeply browned with charred edges and reaches 165°F (74°C) internally, flipping once halfway through.
Let the chicken rest 5 minutes, then serve with lemon wedges.
A wire rack is key — it lets hot air circulate underneath so the chicken chars instead of sitting in its own juices.
Score the chicken skin before marinating so the yogurt mixture penetrates deep into the meat, not just the surface.
Marinate overnight if possible — a short marinade only flavors the outside, not the whole piece.
Use a wire rack over the sheet pan; without it, the chicken steams in its juices instead of developing char.
Finish under the broiler for 2-3 minutes at the end for extra char, watching closely so it doesn't burn.
Use bone-in chicken thighs instead of drumsticks for a similar result with a shorter roast time.
Add a few drops of red food coloring to the marinade for the traditional bright red tandoori color, though it's optional.
Refrigerate cooked chicken in an airtight container up to 3 days. Reheat in a 375°F oven for 10 minutes to re-crisp the skin.
Tandoori chicken, marinated in yogurt and spices and traditionally cooked in a blisteringly hot clay tandoor oven, is one of Pakistan's most recognized dishes; this sheet-pan version reaches for the same char and flavor using a conventional home oven.
Yes, grill over medium-high heat, turning occasionally, until charred and cooked through, about 25-30 minutes total.
A mix of cumin, coriander and a pinch of cinnamon and clove is a reasonable stand-in.
Home ovens don't reach tandoor temperatures, so a quick finish under the broiler for the last few minutes helps close the gap.
Per serving (320g / 11.3 oz) · 4 servings total
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