If you’re like me, you have your reliable, ‘go-to’ recipes for company. These are recipes that you’re familiar with, can prepare in advance, and can whip up with comfort and ease. (Chicken Kofta is another great quick and easy recipe.) Enter your email below and get it sent straight to your inbox. Plus, get recipes & tips every week! This baked tandoori chicken curry has been one of mine for years. Originally adapted from Fauzia’s Saucy Baked Chicken, it’s one of those recipes that I used to make when I was just starting to host guests, when I wasn’t as comfortable with elaborate dinners but still wanted the meal to feel special. If you are looking for a tandoori chicken recipe without the curry, check out my Tandoori Chicken. (For more easy chicken dishes, check out my collection of 15+ Pakistani & Indian Chicken Recipes.)
How to make Tandoori Baked Chicken Curry
This baked tandoori chicken curry is a breeze to make. Like the original recipe suggests, I use the leftovers as a filling or topping for Tandoori Chicken Pizza (a great next-day meal for overnight guests).
Chicken Marinade Ingredients
What to Serve with Baked Tandoori Chicken Curry
Typically, curries with lots of gravy (like Classic Chicken Curry) go well with both rice and roti, and curries with minimal gravy (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 Chicken Korma Chicken Karahi Coconut Chicken Curry with Potatoes Butter Chicken
Leftovers? Shred the chicken off the bones and use them in this Tandoori Chicken Pizza!
