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Baked Tandoori Chicken Curry Recipe

Baked Tandoori Chicken Curry Recipe

Baked Tandoori Chicken Curry Recipe

Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Cuisine Pakistani
Servings 4
Calories 300 kcal


  • 1 Whole Chicken
  • 1 Onion
  • cups Plain Yogurt
  • 2-3 tbsp Tomato Paste
  • 3 tbsp Oil
  • 1 tsp Crushed Garlic
  • ½ tsp Crushed Ginger
  • 2 tbsp Tandoori Masala Powder
  • tsp Cumin Seeds
  • 1 tsp Paprika
  • ½ tsp Turmeric Powder
  • ½ tsp Cumin Powder
  • ½ tsp Coriander Powder
  • ¼ tsp Red Chilli Powder
  • Salt To Taste
  • 1 Green Chili Pepper
  • ½ cup Cilantro Leaves
  • 1 tbsp Lemon Juice


  • 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.
  • Serve with naan or baked French fries and a salad.

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