Quick & Easy Tandoori Chicken
If you're looking for an easy Tandoori Chicken recipe that delivers big flavour without a lot of effort, you're going to love this one.
This Tandoori Chicken has become a regular on our dinner table because it's one of those recipes that feels a little bit special without requiring much work at all. Made with just three simple ingredients, it's packed with flavour, incredibly versatile and perfect for busy weeknights when time is short but you still want something delicious on the table.
All you need is chicken thigh fillets, tandoori paste and Greek yoghurt. Simply mix everything together, allow the chicken to marinate if time permits and let the oven do the hard work. The result is tender, juicy chicken with beautiful tandoori flavour that tastes like something you'd order from your favourite takeaway.
What I love most about this recipe is how many different ways you can serve it. Wrap it in pita bread with salad, serve it alongside rice and vegetables, add it to a salad bowl for lunch or use the leftovers to make my Tandoori Chicken Pizza. It's one of my favourite "cook once, eat twice" meals and a great way to make dinner easier throughout the week.
Whether you're meal prepping ahead of time or scrambling to throw dinner together at the last minute, this easy Tandoori Chicken recipe is one you'll find yourself making again and again.
Why You'll Love This Recipe
Only 3 ingredients means less shopping and less fuss.
Budget-friendly fakeaway that costs a fraction of takeaway.
Perfect for meal prep because leftovers can be used in wraps, salads and pizzas.
Minimal hands-on time with the oven doing most of the work.
Family-friendly flavours that aren't overly spicy.
TOP TIPS
Marinate longer if you can: Even 30 minutes helps, but a few hours will give you deeper flavour.
Use chicken thighs: They stay juicy and tender during cooking and are more forgiving than chicken breast.
Cook extra on purpose: Leftovers make amazing wraps, lunchboxes and homemade pizzas the next day.
Line your tray: The yoghurt marinade can caramelise during cooking, making cleanup much easier.
Finish under the grill: For those slightly charred takeaway-style edges, pop the chicken under the grill for 2-3 minutes at the end.
FAQ
Can I make Tandoori Chicken ahead of time?
Yes. You can marinate the chicken up to 24 hours ahead and keep it covered in the fridge until ready to cook.
How do I store leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days.
Can I use chicken breast instead?
Absolutely. Chicken breast works well, although chicken thighs tend to stay more tender and juicy. However you will need to adjust the cooking time.
More Chicken Recipes You'll Love
💛 Want a whole month's worth of dinners just as easy as this one?
This Tandoori Chicken is one of 20 family-friendly recipes featured inside my Easy Weeknight Dinners eBook.
I created it for those nights when you're short on time, low on inspiration and just need something simple that everyone will happily eat.
No fancy ingredients. No complicated steps. Just easy dinners that make life a little easier.
👉 Take a peek at the Easy Weeknight Dinners eBook here
Tandoori Chicken
Discover the authentic taste of Tandoori Chicken with my quick oven bake recipe, allowing you to enjoy a delightful restaurant-quality meal at home. With just a few simple steps, you'll have a mouth-watering, succulent Tandoori Chicken dish ready in just 30 minutes!
Ingredients
- ½ jar 295g @pataksanz Tandoori Marinade Paste
- ½ tub 170g @jalna_yoghurt Natural Greek Yoghurt
- 1 kg chicken thigh fillets
- 1 red capsicum, sliced into quarters, remove the membrane
- 1 red onion sliced into quarters.
- 1 lemon cut into quarters
Instructions
- Marinate the Chicken: In a large glass dish, mix together the tandoori paste and Greek yoghurt until well combined. Add the chicken thigh fillets and use your hands to coat them evenly in the marinade.
- Let It Rest (If You Can): Cover and refrigerate for at least 1 hour. You can do this step the night before or in the morning. Short on time? You can skip the marinating and cook as required.
- Prepare to Roast: Preheat the oven to 160ºC (fan-forced). Lightly grease a large baking dish. Scatter the capsicum and red onion quarters across the base. Lay the marinated chicken on top in a single layer. Nestle the lemon wedges between the chicken pieces.
- Cover and Cook: Cover the dish with a layer of baking paper followed by foil. Bake for 15 minutes.
- Uncover and Finish: Remove the foil and baking paper, and return the dish to the oven for another 5–10 minutes, or until the chicken is cooked through and slightly golden.
- Rest and Serve: Allow the chicken to rest for 5 minutes before slicing or serving whole. Delicious with rice, salad, or in wraps.
Notes
Optional Add-ins:
- Toss extra capsicum, red onion, or lemon wedges in with the chicken before roasting for even more flavour.
- Leftover veggies? Add them to wraps or pizzas for an easy next-day meal.
Serving Suggestions:
- Wraps: With salad, garlic dip, Greek yoghurt, or raita.
- Pizzas: Use leftovers as a topping with tomato sauce and cheese. Bake at 200ºC for 8–10 mins. Finish with coriander and garlic dip.
- Roti Rolls: Serve with herbs, crunchy salad and a dollop of yoghurt or raita.
- Cucumber & Rice: Serve your tandoori chicken with warm coriander rice and a fresh cucumber salad
Nutrition Facts
Calories
396Fat
28 gSat. Fat
8 gCarbs
6 gFiber
1 gNet carbs
5 gSugar
3 gProtein
30 gSodium
139 mgCholesterol
164 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
