Oven Baked Tandoori Chicken
Oven baked Tandoori Chicken that is deliciously spiced, slightly charred and tender as anything, served over insanely moreish buttered turmeric rice with fresh cucumber and herbs, all in 30 minutes!
Oven Baked Tandoori Chicken
Oven Baked Tandoori Chicken
Oven Baked Tandoori Chicken
As far as sheet pan dinners go, this one is an absolute winner. No joke, we have this meal every second week. My family LOVE it, and the best part, it's a quick and easy 30 minute weeknight meal that looks and tastes delish, perfect for when you want to phone it in.
Tandoori Chicken might seem tricky to pull off in an oven, but with the right balance of flavours and giving it a good hit of heat at the end of the cook, you’ll get that slightly smoky, charred flavour we love about it.
It’s also great the next day, perfect for leftovers or meal prep.
What’s special about this recipe is the buttered turmeric rice that goes so well with the chicken, it’s rich and lightly spiced and when season well, it is actually quite addictive!
If you love sheet pan dinners, check out this salmon bites bowl recipe. It’s the tits.
Because this recipe uses chicken breast pieces, you only need to bake for 20 minutes in total.
Not for this recipe, it’s such a quick cook and you don’t want to stop the charring that happens from the direct heat.
If using chicken breast pieces, start at 220c / 430 f for 15 minutes then turn up to 240c / 465f for 5 minutes.
This recipe calls for turmeric buttered rice, some easy store bought naan and some fresh cucumber and herbs. This rounds out the dish and complements the richness of the chicken.
Ingredients and substitutions
How to make it - step by step!
Preheat the oven to 220c / 430 f. Cook rice to packet instructions.
Combine yoghurt, oil, ginger, garlic, garam masala, turmeric, cumin, smoked paprika, ground coriander, cinnamon, chilli powder and salt in a large bowl. Add chicken breast and stir to coat the chicken all over.
Place in the tray evenly spread out, bake for 15 minutes, then crank oven up to 240 / 465 f cook for another 5 minutes to char on top.
Meanwhile, add 1 tsp of turmeric and 25g butter to the cooked rice, stir through over a low-medium heat for 1-2 minutes until fragrant and the butter is melted. (This is a good time to heat your naan if you have it).
Serve in bowls with rice, chicken, sliced cucumber, lime wedges and some natural yogurt.
Preheat the oven to 220c / 430 f. Cook rice to packet instructions.
Combine yoghurt, oil, ginger, garlic, garam masala, turmeric, cumin, smoked paprika, ground coriander, cinnamon, chilli powder and salt in a large bowl. Add chicken breast and stir to coat the chicken all over.
Place in the tray evenly spread out, bake for 15 minutes, then crank oven up to 240 / 465 f cook for another 5 minutes to char on top.
Meanwhile, add 1 tsp of turmeric and 25g butter to the cooked rice, stir through over a low-medium heat for 1-2 minutes until fragrant and the butter is melted. (This is a good time to heat your naan if you have it).
Serve in bowls with rice, chicken, sliced cucumber, lime wedges and some natural yogurt.
Watch the how to video
Watch the how to video
Oven Baked Tandoori Chicken
For the chicken
- 700g chicken breast, diced
- 3/4 cup Natural yoghurt
- 2 tbsp olive oil
- 2 tsp fresh ginger, grated
- 4 garlic cloves, minced
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin
- 1.5 tbsp smoked paprika
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp Kashmiri chilli powder (if you can’t get it, opt for ordinary chilli powder)
- 1 tsp salt
For the accompaniments
- 1 cup basmati rice
- 25g salted butter
- 1 tsp turmeric
- ½ tsp salt
- 2 cucumber, sliced
- 1 lime cut into wedges (optional)
- ½ cup fresh herbs, like coriander or mint
- 4 garlic naan bread, store bought (optional)
- 4 tbsp natural yogurt
- Preheat oven to 220c / 430 f. Cook rice to packet instructions
- Combine yoghurt, oil, ginger, garlic, garam masala, turmeric, cumin, smoked paprika, ground coriander, cinnamon, chilli powder and salt in a large bowl. Add chicken breast and stir to coat the chicken all over
- Place in the tray evenly spread out, bake for 15 minutes, then crank oven up to 240 / 465 f cook for another 5 minutes to char on top
- Meanwhile, add 1 tsp of turmeric and 25g butter to the cooked rice, stir through over a low-medium heat for 1-2 minutes until fragrant and the butter is melted. (This is a good time to heat your naan if you have it)
- Serve in bowls with rice, chicken, sliced cucumber, lime wedges and some natural yogurt.