Baked Tandoori Chicken Curry (Easy & Authentic)

Ingredients

• 1 wholechicken, cut into pieces and skin removed
• 1 mediumred onion, cut into eighths
• 360 ml (1½ cups)plain whole-milk yoghurt
• 2–3 tbsptomato purée
• 45 ml (3 tbsp)neutral oil, such as avocado or grapeseed
• 1 tspcrushed garlic
• ½ tspcrushed ginger
• 2 tbsptandoori masala powder
• 1½ tspcumin seeds
• 1 tsppaprika
• ½ tsp eachturmeric powder, ground cumin and ground coriander (optional)
• ¼ tsp, or to tasteAsian red chilli powder or cayenne pepper
• 2 tsp, or to tastesalt
• 1 smallgreen chilli pepper, halved
• ½ cup loosely packed (about 8 g)fresh coriander leaves
• ½–1 tbspfreshly squeezed lemon juice

Instructions

1. 1

   Prepare the chicken

   Use a knife to make 2–3 slits in each piece of chicken, then put the pieces in a large bowl.

2. 2

   Blend the marinade

   Put all the remaining ingredients in a food processor and blend until smooth. Pour the mixture over the chicken and mix until every piece is well coated.

3. 3

   Chill the chicken

   Cover the bowl and refrigerate for at least 2–3 hours, or preferably overnight.

4. 4

   Bake the chicken

   If possible, take the chicken out of the fridge to come towards room temperature. Heat the oven to 175°C (350°F). Arrange the chicken pieces side by side with the marinade in a 23 × 33 cm (9 × 13-inch) oven-safe pan or roaster. Cover tightly with foil and bake on the centre rack for 30 minutes. Remove the foil, turn the pieces with tongs, cover again and bake for another 25–30 minutes.

5. 5

   Char under grill

   Remove the foil and set the grill to high. Grill the chicken for about 2–3 minutes, turn the pieces over, then grill for another 5–6 minutes, until nicely charred.

6. 6

   Serve the curry

   Serve with naan or French fries and a salad.

What is tandoori chicken curry?

Tandoori chicken takes its name from the tandoor, a clay oven used in parts of the Indian subcontinent. This version adapts the spiced, yoghurt-marinated chicken for a home oven, then uses the grill to give the outside some char.

The chicken bakes in its marinade, so the dish comes out saucy rather than dry-roasted. Tandoori masala brings the main seasoning, while tomato purée, aromatics and lemon add depth and brightness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 20g protein, 6g carbs, 22g fat.

The chicken provides most of the protein, while the yoghurt and oil contribute much of the fat. The small amount of carbohydrate comes mainly from the onion, tomato purée and yoghurt. Serve with salad and choose a measured portion of naan or fries to balance the plate.

The marinade ingredients

Yoghurt: its creamy texture helps the spice mixture cling to the chicken. Use plain whole-milk yoghurt as listed for a suitably rich marinade.

Tandoori masala: this blend supplies the dish’s characteristic spiced flavour. Salt levels vary between blends, so the recipe allows for adjusting the salt to taste.

Aromatics: onion, garlic, ginger, green chilli and coriander are blended with the other ingredients. Blending makes a smooth coating that is easy to distribute over the chicken.

Marinating for flavour

Cutting a few slits into each chicken piece gives the marinade more places to settle. Mix thoroughly so the pieces are coated all over, including around the cuts.

The recipe calls for at least 2–3 hours in the fridge, with overnight preferred. Keep the bowl covered while it marinates, then let the chicken come towards room temperature if possible before baking.

Baking and turning

Covered baking: foil keeps the chicken and marinade enclosed during the first part of cooking. Arrange the pieces side by side in the pan rather than piling them up.

Turning: after 30 minutes, turn each piece with tongs and cover the pan again. The second covered bake takes 25–30 minutes, as specified in the method.

Getting a charred finish

The final uncovered grilling gives the chicken its browned, charred surface. Grill for 2–3 minutes, turn the pieces, then continue for 5–6 minutes.

Grill settings and chicken pieces can vary, so keep an eye on the surface during this stage. The recipe’s cue is a nicely charred finish.

What to serve alongside

Naan is suggested for scooping up the spiced sauce, while French fries offer a crisp alternative. A salad adds a fresh contrast to the rich yoghurt-based marinade.

For a more substantial meal, serve the chicken with one of those sides and a generous portion of salad. Spoon some of the pan juices over the chicken when serving.

Recipe notes & tips

• Make the slits in the chicken before adding the marinade so the coating can reach the cuts.
• Blend the marinade until smooth for an even coating.
• Taste the marinade before adding all the salt, since tandoori masala blends can differ.
• Arrange the chicken pieces in a single layer in the pan.
• Use tongs to turn the chicken without tearing the pieces.
• Watch closely while grilling so the charred finish does not become burnt.

Variations

• Adjust the heat: use less chilli powder for a milder result.
• Add optional spices: include the turmeric, cumin and coriander powders for extra seasoning.
• Choose another neutral oil: use grapeseed oil instead of avocado oil, or vice versa.
• Serve with rice: offer rice alongside the chicken instead of naan or fries.
• Add lemon at the table: serve extra lemon wedges for anyone who wants more brightness.

Common mistakes to avoid

• Skipping the slits: cut 2–3 into each piece so the marinade can coat more of the chicken.
• Uneven coating: mix the chicken thoroughly with the blended marinade before chilling.
• Crowding the pan: arrange the pieces side by side rather than stacking them.
• Leaving the pan uncovered: seal it tightly with foil for the covered baking stages.
• Forgetting to turn the pieces: turn them after the first 30 minutes of baking.
• Walking away from the grill: watch the chicken closely during the final high-heat stage.

How to store

Refrigerate leftover chicken in a covered container and use within 3 days. Reheat until piping hot throughout, either in the oven covered with foil or in the microwave.

Frequently asked questions