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Tandoori Chicken Bake

Amanda Wren-Grimwood
Tandoori Chicken Bake. Spices, ginger, garlic, lemon and yoghurt are then marinated, baked and served in one dish with this simple yet delicious recipe.
5 from 1 vote
Cook Time 40 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 338 kcal


  • 8 skinned chicken thighs
  • 2 medium onions sliced
  • 250 g yoghurt/creme fraiche
  • 4 cloves garlic crushed
  • 1 thumb sized piece ginger finely chopped
  • 2 tbsp tandoori spice mix
  • 1 tsp turmeric
  • juice 1/2 a lemon
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp chopped coriander


  • Prepare the marinade by mixing yoghurt, spice, garlic, ginger, turmeric, lemon and seasoning in a n oven proof dish.
  • Slash the thighs 3 times and add to the marinade (and onions, if liked).
  • Marinate overnight or a few hours then cook at 180 C for 40 minutes.
  • Garnish with the coriander and fried onions if liked.


Calories: 338kcalCarbohydrates: 10gProtein: 47gFat: 11gSaturated Fat: 4gCholesterol: 223mgSodium: 815mgPotassium: 757mgFiber: 1gSugar: 5gVitamin A: 115IUVitamin C: 5.3mgCalcium: 114mgIron: 2.2mg
Keyword chicken, tandoori
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