Just in time for the holidays – I’m sharing this incredibly easy and delicious dinner recipe that’s perfect for guests!
If you’re like me, you have your reliable, ‘go-to’ recipes for company. These are recipes that you’re familiar with, can prepare in advance, and can whip up with comfort and ease.
This baked tandoori chicken curry has been one of mine for years. Originally adapted from Fauzia’s Saucy Baked Chicken, it’s one of those recipes that I used to make when I was just starting to host guests, when I wasn’t as comfortable with elaborate dinners but still wanted the meal to feel special.
This baked tandoori chicken curry is a breeze to make. You just throw all the ingredients in a food processor, chop them up to form a smooth paste, then marinate the chicken (overnight is ideal), cover, and bake! Remove the foil and give it a little broil at the end for the full tandoori effect. Like the original recipe suggests, I’d use the leftovers as a filling or topping for Tandoori Chicken Pizza (a great next-day meal for overnight guests).
And about this gorgeous roaster from Le Creuset – For years, I used a standard Pyrex 9×13 glass pan (useful in its own right), but it didn’t allow me to bake lasagna or anything allowing depth. This pan heated the chicken so evenly, and, thanks to the enameled cast iron, cleanup was surprisingly easy!
This roaster is quickly becoming one of my go-to kitchen tools (I just made lasagna in it last night) because it’s durable and versatile and it transitions from oven to table (& even fridge) so beautifully.
As always, if you have any questions or if you try this recipe, be sure to let me know in the comments! And lastly, a huge thank you to Le Creuset for sending me this gorgeous pan and for partnering with me for this Instagram giveaway (there’s still time to enter here!).
More recipes you may like:
Leftovers? Shred the chicken off the bones and use them in this Tandoori Chicken Pizza!
Baked Tandoori Chicken Curry
- 1 whole chicken cut up, skinless, around 2.5 lbs
- 1 medium to large red onion cut into eighths
- 1 1/2 cups plain yogurt
- 2-3 tbsp tomato paste
- 3 tbsp neutral oil I use avocado or grapeseed
- 1 tsp crushed garlic
- 1/2 tsp crushed ginger
- 2 tbsp tandoori masala powder
- 1 1/2 tsp cumin seeds
- 1 tsp paprika
- 1/2 tsp each turmeric powder, cumin powder, & coriander powder optional
- 1/4 tsp Asian red chilli powder or cayenne or to taste
- 2 tsp salt or to taste
- 1 small green chili pepper cut in half
- 1/2 cup loosely packed cilantro leaves
- ½-1 tbsp freshly squeezed lemon juice
- Use a knife to cut 2-3 slits into each chicken piece and place in a large bowl.
- Add the rest of the ingredients listed in a food processor and blend until smooth. Pour this mixture onto the chicken and mix to ensure the chicken is thoroughly coated.
- Cover and refrigerate for at least 2-3 hours, preferably overnight.
- Preheat the oven to 350°F. Place the chicken in an oven-safe pan or roaster. Cover the pan tightly with aluminum foil and place the baking dish on the center rack of the oven. Bake for 30 minutes, then remove the foil and use a tong to turn over the chicken pieces. Cover with foil again and bake for an additional 25-30 minutes.
- Remove the foil, turn your broiler on to high, and let the chicken broil for about 2-3 minutes. Then, turn the pieces over and broil again for 5-6 minutes, or until the chicken has a nice charred finish.
- Serve with naan or baked French fries and a salad.