This tandoori paste chicken is so flavorful and succulent! The tender meat is marinated in a simple tandoori paste and yogurt mixture and then roasted in the oven. You only need 3 ingredients and 10 minutes of prep time (plus marinating time).
This tandoori paste chicken recipe is wonderfully simple. It uses just three ingredients: a store-bought spice mixture, yogurt, and chicken. It might be basic, but it turns out to be incredibly tasty. All you need to do is stir the yogurt with the tandoori paste and use that mixture to marinate the meat.
After 3-4 hours of marinating, you’ll roast the chicken perfectly; it will turn out wonderfully juicy and packed with rich flavor. Serve it with basmati rice or naan bread, green salad or raita, and maybe a chutney, like mango or mint chutney.
Check out the Honey Lemon Pepper Chicken or the Chicken Thighs with Guinness.
Ingredients: 3 + salt and black pepper
Prep time: 10 minutes
Roasting time: 35 minutes + short broiling
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Recipe ingredients
You can use chicken thighs and drumsticks, or just thighs or just drumsticks. You will need about 2 pieces per serving.
Tandoori spice paste: A store-bought product. Tandoori paste is a spicy, flavorful blend of Indian spices used to marinate and cook meat. Common brands include Patak’s and Sharwood’s tandoori paste. You can usually find tandoori paste in grocery stores like Walmart, Target, or specialty stores with international food sections.
Greek yogurt: For the best results, stick with 3.5% fat Greek yogurt or full-fat (10%) yogurt. Avoid anything lower in fat or fat-free.
See the recipe card for the full recipe and ingredient quantities.
Other cuts of meat
You can also make this delicious tandoori chicken recipe with breasts or boneless, skinless thighs. However, the cooking time will be shorter, so make sure to check (it’s best to use an instant-read thermometer to ensure the chicken is cooked through without being overcooked).
You can also use the marinade for a whole chicken; in this case, you will need to roast the bird for longer.
How to make chicken with tandoori paste?
Step #1: Pat the legs dry with paper towels. Season them and make a few cuts on each side with a sharp knife. This helps the marinade soak into the meat better.
Step #2: Mix the marinade ingredients in a mixing bowl.
Step #3: Place the meat in a large container. Add the yogurt marinade, turning the pieces to coat them. Cover and marinate for 3-4 hours.
Step #4: Arrange the pieces on a lined baking tray in a single layer and roast for 30-35 minutes. Broil for extra crispy skin. Rest for 10 minutes.
Tips
Marinating container: Ceramic or glass containers are better for marinating as they won't react with the marinade and will keep the flavors intact. Metal containers can react with acidic ingredients in the marinade, which might affect the taste and quality of the food.
Bring the meat to room temperature while you preheat the oven.
Check doneness with an instant-read thermometer (the Amazon link opens in a new tab); the internal temperature should be 165°F/ 74°C. Or you can make a small cut near the bone; the juices should run clear (no pink).
Broil the thighs to make the skin super crispy. Keep an eye on them to prevent the skin from burning.
For more spicy flavors, try this amazing Thai Pork Curry, too. You can also make some delicious Curry Wings in the Oven.
Store and reheat
Refrigerate leftover roasted tandoori chicken in an airtight container for 3-4 days.
You can freeze the leftovers for up to 3 months. Defrost them in the refrigerator.
Reheat in the preheated oven at 350°F/175°C for about 10-15 minutes or until heated through. Microwave on medium power for 2-3 minutes or until heated through.
What to serve with tandoori chicken?
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📖 Recipe
Roasted Tandoori Paste Chicken
Equipment
- A large dish for marinating the chicken, Note 1
- Baking sheet
Ingredients
- 6 bone-in skin-on chicken thighs Note 2
- 6 bone-in skin-on chicken drumsticks
- fine sea salt and ground black pepper
- 1 ½ cups Greek yogurt 350 g Note 3
- ⅓ cup tandoori paste 80 g
Instructions
- Prepare the chicken: Pat it dry with paper towels and season it well with salt and pepper. Using a small sharp knife, make a few cuts on each side of pieces of meat. This helps the marinade soak into the chicken better.6 bone-in skin-on chicken thighs + 6 bone-in skin-on chicken drumsticks + fine sea salt and ground black pepper
- Tandoori marinade: Mix the Greek yogurt and the tandoori paste in a medium bowl.1 ½ cups Greek yogurt / 350 g + ⅓ cup tandoori paste / 80 g
- Marinate chicken: Place the chicken in the marinating container. Add the marinade, turning the chicken to coat it evenly. Cover with plastic wrap and marinate for 3-4 hours or overnight.
- Roast tandoori chicken: Arrange the marinated chicken pieces on the lined baking sheet. Roast for 30-35 minutes or until cooked through (internal temperature 165°F/74°C; the juices should run clear).
- Broil: For extra crispy skin, broil for a few minutes, but keep an eye on the chicken to avoid burning under the broiler. Rest for 10 minutes before serving.
Notes
- Marinating container: I use a large ceramic baking dish in which the chicken pieces fit snugly in a single layer. Choose a similar container, but don’t use metal ones; metal can react with the marinade.
- Chicken parts: You can use chicken thighs or chicken drumsticks, but I prefer a mixture.
- Yogurt: I usually use 3.5% fat Greek yogurt, but full-fat (10%) is also a great option. Avoid using yogurt with less than 3.5% fat or fat-free varieties.
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