This oven-baked tandoori chicken curry is remarkably simple yet delivers rich, restaurant-style flavor. Authentic and easy to prepare, it takes just 20 minutes of active prep time.
“Wow, this was one of the best tasting tandoori chickens I’ve ever had! Thank you!”
Manal
When guests arrive, I rely on a few dependable recipes that are easy to make ahead and still feel special. This baked tandoori chicken curry has been one of my favorites for years. Adapted from Fauzia’s Saucy Baked Chicken, it’s a forgiving, flavorful dish you can prepare even if you’re not comfortable with elaborate dinners. If you prefer a plain tandoori chicken without curry, there’s a separate tandoori recipe you can use. Leftovers also make a fantastic topping for pizza or a quick sandwich the next day.
Navigation
- How To Make Tandoori Baked Chicken Curry
- Chicken Marinade Ingredients
- Baked Tandoori Chicken Curry FAQs
- What To Serve With Baked Tandoori Chicken Curry
- Baked Tandoori Chicken Curry Recipe
How to make Tandoori Baked Chicken Curry
This baked tandoori chicken curry is straightforward and well suited to make-ahead cooking.
- Combine the marinade ingredients in a food processor and blend to a smooth paste.
- Toss the chicken in the marinade and refrigerate — overnight is best for maximum flavor.
- Place the marinated chicken in a roasting pan, cover, and bake.
- Finish under the broiler briefly to get the characteristic char and color.
Leftovers are great shredded on pizza, in wraps, or folded into a salad for an easy next-day meal.
Chicken Marinade Ingredients
- Whole chicken – pre-cut is convenient; you can use bone-in thighs or boneless pieces (adjust cooking time if using boneless).
- Red onion – milder than yellow onion and suitable since it won’t be sautéed.
- Yogurt – plain whole-milk yogurt works best; substitute coconut milk for a dairy-free version.
- Tomato paste – concentrated tomato flavor without extra water.
- Neutral oil – avocado or grapeseed oil are good choices.
- Crushed garlic and ginger – use modest amounts to avoid overpowering the marinade.
- Tandoori masala powder – the key spice blend for the tandoori profile. See notes if you don’t have it.
- Additional spices – a few curry spices like cumin seeds, paprika, turmeric, cumin powder and coriander powder to enhance depth.
- Chili – a small green chili for heat, optional to omit.
- Cilantro and lemon juice – to brighten and balance the flavors.
Baked Tandoori Chicken Curry FAQs
Use your oven’s broil setting on high to add char and color. Keep a close eye while broiling — 2–6 minutes per side is usually enough depending on the intensity of your broiler. Skip broiling for boneless pieces if you’re concerned about drying them out.
Yes. Increase the salt slightly and boost the other spices. You can replace part of the tandoori masala with a tablespoon of garam masala and adjust by taste. The raw marinade will taste sharp before cooking but mellows during baking.
Boneless pieces will cook faster — plan on roughly 30–40 minutes total covered and uncovered, then finish with a quick broil if desired.
What to Serve with Baked Tandoori Chicken Curry
This tandoori chicken curry is relatively dry, so it pairs especially well with breads like naan or roti, which are perfect for scooping. It also works nicely with rice or a simple salad and fries for a casual meal. Choose roti or naan when you want to highlight the charred, fragrant pieces.
If you try the recipe or have questions, feel free to leave a comment.
More Chicken Curry recipes:
- Authentic Chicken Korma
- Chicken Karahi
- Coconut Chicken Curry with Potatoes
- Butter Chicken
Leftovers tip: Shred the chicken and use it on pizza, in wraps, or to top salads for a quick, tasty meal.
Baked Tandoori Chicken Curry (Easy & Authentic)
Ingredients
- 1 whole chicken (~2.5 lbs), 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 (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, halved (optional)
- 1/2 cup loosely packed cilantro leaves
- 1/2–1 tbsp freshly squeezed lemon juice
Equipment
- Roasting pan or baking dish
Instructions
- Cut 2–3 slits into each chicken piece so the marinade can penetrate. Place the pieces in a large bowl.
- Add the remaining ingredients to a food processor and blend until smooth. Pour the marinade over the chicken and mix well to coat every piece.
- Cover and refrigerate for at least 2–3 hours, preferably overnight for best flavor.
- Bring the chicken to room temperature if possible. Preheat the oven to 350°F. Arrange the marinated chicken in a 9″ x 13″ oven-safe pan or roaster. Cover tightly with foil and bake on the center rack for 30 minutes. Remove foil, turn the pieces, cover again, and bake another 25–30 minutes.
- Remove the foil, shift the oven to broil on high, and broil the chicken about 2–3 minutes per side, then an additional 5–6 minutes as needed to achieve a charred finish. Watch closely to avoid burning.
- Serve hot with naan, roti, rice, or a simple salad. French fries also pair well for a casual meal.
Notes
Adapted from Fauzia’s Saucy Baked Chicken.
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Carbohydrates: 6 g
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Protein: 20 g
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Fat: 22 g