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Baked Tandoori Chicken Curry

Baked Tandoori Chicken Curry (Easy & Authentic)

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This Oven-Baked Tandoori Chicken curry recipe is so simple, but tastes like you spent hours on it. 20 minutes of prep time only! Easy and authentic, with no finicky steps.
Cuisine Indian, Pakistani
Diet Gluten Free, Halal
Keyword Baked Tandoori Chicken Curry
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 300

Equipment

  • Roasting Pan or Baking Dish

Ingredients

  • 1 whole chicken cut up, skinless
  • 1 medium red onion cut into eighths
  • 1 1/2 cups plain, whole-milk 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 (depending on tandoori masala powder)
  • 1 small green chili pepper cut in half
  • 1/2 cup loosely packed cilantro leaves
  • ½-1 tbsp freshly squeezed lemon juice

Instructions

  • 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.
  • If possible, remove the chicken from the fridge to allow to come to room temperature. Preheat the oven to 350°F. Place the chicken pieces side by side (with its marinade) in a 9" x 13" 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 French fries and a salad.

Notes

* To substitute for the tandoori masala, I’d suggest increasing the other spices and maybe substitute half the quantity of a garam masala that you like. You can always taste the mixture and adjust. It’ll be sharp-tasting before cooking but it’ll give you a good idea. 
Adapted from Fauzia's Saucy Baked Chicken.

Nutrition

Calories: 300kcal | Carbohydrates: 6g | Protein: 20g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 77mg | Sodium: 722mg | Potassium: 331mg | Fiber: 1g | Sugar: 4g | Vitamin A: 472IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg