This baked tandoori chicken curry recipe is so simple but tastes like you’ve spent hours on it. Easy and authentic, this recipe requires only 20 minutes of preparation time!
“Wow, this was one of the best tasting tandoori chickens I’ve ever had! Thank you!”
Manal
If you’re like me, you have your reliable and “preferred” recipes for the company. These are recipes you are familiar with, can prepare in advance, and can prepare comfortably and easily.
This baked tandoori curry chicken has been one of mine for years. Originally adapted from Fauzia’s Saucy Baked Chicken, it’s one of those recipes I used to make when I was starting to get guests, when I wasn’t as comfortable with elaborate dinners but still wanted the food to feel special. (For easier chicken dishes, check out my collection of 15+ Pakistani and Indian chicken recipes.)
baked tandoori chicken curry in food processor.” />How to make Tandoori Baked Chicken Curry This
baked tandoori chicken
curry
is very easy to make. Simply throw all the ingredients into a food processor, cut them into a smooth paste, then marinate the chicken (overnight is ideal), cover and bake.
Remove the slice and give it a little roast at the end to obtain the full tandoori effect. As the original recipe suggests, I use the leftovers as a filling or dressing for Tandoori Chicken Pizza (an excellent meal the next day for overnight guests).
Ingredients of the chicken marinade
- Whole chicken – I buy this pre-cut. You can also substitute bone-in chicken thighs or boneless chicken, although it will require a shorter cooking time.
- – Red onion is less spicy than yellow onion, which works well here as onions don’t skip.
- Yogurt – An essential ingredient here. Coconut milk would be a great dairy-free substitute.
- Tomato paste – Tomatoes have too much water content, so tomato paste is ideal here.
- Oil – Any oil will work here.
- Crushed Garlic + Ginger – I add a small amount to get the flavor without being overwhelming.
- Tandoori Masala Powder – This is what gives it the Tandoori flavor. See the FAQ if you want to skip it.
- Spices – I use a handful of curry spices to enhance the flavor.
- Green Chili Pepper – Skip if you don’t want the extra heat.
- Coriander and lemon juice: They are intended to balance and enhance flavors.
Red onion
<img src="https://www.teaforturmeric.com/wp-content/uploads/2018/12/Baked-Tandoori-Chicken-Curry2-3.jpg" alt="A round white dish of tandoori baked chicken curry chicken
.” />Frequently Asked Questions about Baked Tandoori Chicken Curry
What to Serve
with Baked Tandoori Chicken Curry Typically, curries with lots of sauce (like classic chicken curry) go well with rice and roti
, and curries with minimal sauce (like mixed vegetable curry) go well with roti. Since Tandoori chicken curry is a “dry” curry, it goes incredibly well with Tandoori naan, roti or other bread.
As always, if you
have any questions or if you try this recipe, be sure to let me know in the comments!
More chicken curry recipes:
- Authentic Korma chicken Karahi
- coconut chicken curry with potatoes
- Instant Pot Butter Chicken (easy and authentic)
chicken
Leftovers? Crush the chicken from the bones and use them in this Tandoori chicken pizza!
