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Tandoori Style Chicken

Heat Level




Prep Time

15 Minutes
(marinate 24 hrs)

Cook Time

50 Minutes

potato curry
Kashmiri Garam Masala

Use Moji's Tandoori Chicken recipe and masala repacket to prepare a hassle-free and mouth-watering marinated baked chicken. Anchored by Moji’s signature garam masala, this spice blend packs a punch of flavor with a bit of heat. Cook alongside one of Moji’s spiced vegetables and basmati rice for a delicious and complete Indian meal.

*see variation below if using chicken breast


8 chicken thighs  preferably bone-in, skin on, (approx. 3 lbs.)

¼ cup olive oil

2 tablespoons tomato paste

1 packet Moji Masala Tandoori-Style Chicken Masala



Step 1    Puncture each piece of chicken with a fork a couple of times to allow the marinade to penetrate.

Step 2     In a medium-to-large mixing bowl blend the olive oil and tomato paste.  Add the contents of the masala packet and mix until you have a smooth even paste.

Step 3   Add the chicken to the marinade piece by piece to coat evenly, ensuring the mixture gets under the skin (your hands are the best tools in the kitchen for this).  Cover and refrigerate for up to 48 hours.


Step 1    Preheat oven to 450 degrees. Line baking sheet with foil and grease with oil.  Lay pieces touching side by side (the chicken stays juiciest when laid out without spacing).  If using boneless, skinless, roll them in as if there were a bone so the thighs don't dry out.  Cover loosely with a piece of foil.

Step 2   Bake for 25 minutes, then remove cover and cook for about 20-25 more minutes, or until chicken is fully cooked with a nice slightly dark coat.  The marinade should be dried out on top, but the chicken still juicy.  If you use a meat thermometer, it should register close to 200 degrees.  (Despite the high temperature, the marinade helps retain moisture, so the chicken does not dry out.  Magic!)

* Adjustment for Chicken Breast:  this version is lighter and also great for salads, skewers, and appetizers

  • use 3 lbs of chicken tenderloins (boneless, skinless);

  • use 3/4 cup of olive oil

  • cover and cook at 425 until chicken reaches an internal temp of 165 degrees

  • remove foil and broil for 1-2 minutes so the coating is no longer wet

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