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Photo of Baked Tandoori Chicken and Potatoes by Winola Peris at BetterButter

Baked Tandoori Chicken and Potatoes

Winola Peris
60 minutes
Prep Time
40 minutes
Cook Time
2 People
Read Instructions Save For Later

ABOUT Baked Tandoori Chicken and Potatoes RECIPE

Healthy, packed with flavour and delicious, this one pot bake is the perfect weeknight meal!

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Baking
  • Main Dish
  • Healthy

Ingredients Serving: 2

  1. ginger - 1 inch piece, minced
  2. garlic - 5 cloves, chopped and crushed
  3. cinnamon powder - 1/2 tsp
  4. jeera Powder - 1 tsp
  5. Kashmiri chilli Powder - 1/4 tsp
  6. Garam masala Powder - 1 tbsp
  7. turmeric powder - 1 tsp
  8. Juice of half a lemon
  9. yogurt - 150 gm
  10. salt to taste
  11. Fresh coriander - a bunch, washed and chopped finely
  12. chicken - 1 kg, cleaned and cut
  13. potatoes - 4 large sized, sliced
  14. yogurt - 1/2 cup
  15. turmeric Powder - a pinch
  16. Fresh mint - a bunch, washed and finely chopped
  17. salt - 1/4 tsp


  1. Clean and slice the potatoes, then parboil them. Drain and set aside.
  2. In a large bowl, mix together the yogurt, salt, lemon juice, garam masala, jeera, chilli, turmeric and cinnamon powders. Add in the ginger and garlic and give it a good mix. Then add in the fresh coriander.
  3. Make slits in the chicken pieces and marinate both the chicken and parboiled potatoes in the spice-yogurt marinade. Cover and refrigerate for 30-45 minutes.
  4. In the meantime, preheat the oven to 200 degrees Celsius and prepare a baking tin by lining it generously with foil.
  5. When the marination time is up, place the potatoes in the baking tin and bake for 15 minutes. Then take it out, push the potatoes to the side and place the chicken in the same tray. Bake for 30 to 35 minutes.
  6. If you would like for the chicken to brown further, place it under the broiler for an additional 8 minutes.
  7. As the chicken and potatoes are baking, whip up a quick mint and yogurt dip by mixing together some yogurt, fresh mint, turmeric powder and salt.
  8. Once baked, serve warm on a bed of Mint Yogurt dip.

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