Baked Tandoori Chicken Curry (Easy & Authentic)
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.
- Prep time
- 20 min
- Cook time
- 1 hr 5 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 whole chicken (cut up, skinless)
- 1 medium red onion (cut into eighths)
- 1+1/2 cup 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
- 1/2-1 tbsp freshly squeezed lemon juice
Instructions
- 1
Use a knife to cut 2-3 slits into each chicken piece and place in a large bowl.
- 2
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.
- 3
Cover and refrigerate for at least 2-3 hours, preferably overnight.
- 4
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.
- 5
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.
- 6
Serve with naan or French fries and a salad.