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.
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.
* 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.