Slightly sweet with a little heat, this easy Indian Spiced Chicken is sure to please the pickiest member of your family. With just a few basic ingredients, you can transform a plain chicken breast into a moist, succulent masterpiece in no time at all!

INDIAN SPICED CHICKEN
In our home, ketchup is one of the major food groups. There is ALWAYS a bottle of ketchup in the fridge, and at least one or two more in the pantry. John.e doesn’t consume ketchup as much as McKenna and I do. We are like the Frank’s Hot Sauce lady – we put that sh$% on everything! Indian Spiced Chicken uses ketchup to make a wonderfully delicious sauce.
Speaking of sauces or dishes with ketchup, have you tried my Catalina Salad Dressing? It uses ketchup and not only is it good on a salad, but it’s great on chicken too. Take a look at my Grilled Catalina Chicken! My Sweet and Sticky Chicken Drumsticks are a great option for kids, especially if they’re not a fan of curry, like in this recipe.
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LET’S GET BACK TO THE CHICKEN!
I could go on and on about ketchup (ha!) but, let’s get back to this Indian Spiced Weeknight Chicken dish. We all lead extremely busy lifestyles, so anything in my home that makes mealtime prep easier, faster, and delicious is a win.
This chicken is super moist and so enjoyable. And, truth be told, it literally takes about 5 minutes to get it prepared for the oven. You come home from work or school, mix the sauce, pour it over the chicken, and toss it in the oven. No mess, no fuss, and all in about 30 minutes. Steam some veggies to go with this chicken and you’ve got yourself a wholesome, healthy dinner.
Indian Spiced Weeknight Chicken not only promises great taste but also less cleanup. For the sauce, you need only a measuring cup and a spoon. For the chicken, you need only parchment paper and a baking sheet. Could weeknights get any easier? I think not, Dear Reader. 🙂
Even before this dish is ready to serve, it looks great. Here’s a photo of what it should look like before you place the chicken in the oven. Notice how thick the sauce is smeared onto each breast.

INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Chicken – To keep this dish healthy, I used boneless, skinless breasts. You can use thighs too, but skinless is a must.
- Ketchup – I know I talked a lot about French’s Ketchup, but any brand will work just fine.
- Olive Oil – For flavour, shine, and to help brown the chicken.
- Spices & Seasonings – Of course, you will need salt and pepper, but also some onion flakes and curry powder.
- Parsley – Just for garnish and it’s completely optional!
HOW TO MAKE INDIAN SPICED CHICKEN
This is most certainly a family-friendly chicken option. And, if you’re in a busy family with lots of things on the go, you will most certainly know that it can be hard to get dinner on the table most nights. This chicken recipe is not only quick and easy, but it’s delicious too. Let me tell you how to make it!
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper and set it aside. Next, measure one cup of ketchup into a measuring cup. Add the dried onion flakes, curry powder, salt, and pepper. Stir together with a spoon.
Pat the chicken breasts dry with paper towels. Set the chicken breasts about two inches apart with the smooth side facing down. Spoon about a tablespoon or two of the sauce mixture on top of each breast and smooth it over the top. Drizzle each breast with olive oil and flip the breast over. Repeat with the sauce and olive oil. Bake for 30 minutes. Garnish with freshly chopped parsley and serve immediately.

THE RIGHT CHICKEN FOR THIS RECIPE
I’m using chicken breasts in this recipe for two reasons. The first reason is that chicken breast meat is healthier and leaner. But, also, breast meat cooks much faster than dark meat. To get the chicken just right for this recipe, you will want to pay attention to the following suggestions.
To keep this recipe quick – thirty minutes or less – you will need to use boneless, skinless chicken breasts. Bone-in meat, even though I prefer it, because it’s more flavourful, needs more time to cook. The skin being left on creates grease, which will thin out the sauce in the end. We don’t want that!
Chicken breasts come in various sizes. If you have thick breast meat, you might want to thin it out so that it cooks through in the amount of time depicted in the recipe card. The maximum thickness on the fat end of the breast should not exceed 3/4 inch. If it’s more, place the chicken between two pieces of plastic wrap and pound the thick end with a wooden rolling pin. This will flatten it out, ensuring that it cooks properly.

BAKED CHICKEN DOES NOT HAVE TO BE DRY!
If you’ve ever had chicken breasts baked in the oven and they were too dry, there could be various reasons why, but I’m pretty certain I can narrow it down to just one. Are you ready to hear the truth? Here it is! The person in charge of baking that chicken let it stay in the oven too long. There, I said it!
I have baked enough chicken in my lifetime. And, I have learned a few very important things. These things will keep your chicken tender and juicy every single time. Move over dry chicken breast! There’s no room for you at Lord Byron’s house! I’m going to tell you just how I get the most tender and moist chicken every single time.
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NO MORE DRY CHICKEN!
The first thing you need to remember is as follows. If you are baking chicken pieces – dark or white meat – keep the pieces separated. Do not allow the chicken to touch or overlap. Doing so prevents the pieces from cooking properly, which most likely means a longer time in the oven.
Also, depending on how much overlap there is, you might be creating steam. Steam is heat and steam will overcook the chicken! No matter what type of chicken you’re cooking, keep the pieces separated! Want proof? Just look at these photos of my Baked Parmesan Chicken Fingers!
Secondly, always, always, always preheat your oven! I have seen so many home cooks place chicken breasts in a cold oven and then turn it on. That whole time your oven is preheating, your chicken is cooking. Chances are, it’s going to dry out.
Lastly, unless you’re baking chicken breasts the size of a turkey breast, there is never any need to bake them longer than 30 minutes. Never! If you’re worried about the chicken not being brown, there’s a solution to that. Place your chicken under a broiler for a minute or two. That’s it!

SERVING SUGGESTIONS
When it comes to Indian Spiced Chicken, you cannot go wrong with rice, which is exactly what I made to go with my portion. And, whenever I have chicken and rice, I have to have a large portion of steamed broccoli to go with it! When I have a very flavourful main, plain and simple sides are the way to go!
Do You Like This Recipe?
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Indian Spiced Chicken
Ingredients
- 4 whole chicken breasts, skinless and boneless
- 1 cup ketchup
- 2 tablespoons dried onion flakes
- 1 tablespoon curry powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- Fresh parsley, chopped, optional
Instructions
- Measure one cup of ketchup into a measuring cup. Add the dried onion flakes, curry powder, salt, and pepper. Stir together with a spoon.
- Line a baking sheet with parchment paper and set the chicken breasts about two inches apart with the smooth side facing down.
- Spoon about a tablespoon or two of the sauce mixture on top of each breast and smooth it over the top.
- Drizzle each breast with olive oil and flip the breast over. Repeat with the sauce and olive oil.
- Bake at 400 degrees for 30 minutes.
- Garnish with fresh cut parsley and serve immediately.
Nutrition
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Margaret says
This looks fantastic! Camryn is learning to cook and this recipe is easy enough for her to prepare.
byronethomas@gmail.com says
Very kid friendly recipe!
Wendy says
Each brand of ketchup has its own unique taste and spice combination. It’s easy to automatically reach for the brand you are used to without considering that there might be a tastier or healthier alternative. I appreciate learning about French’s. As a blogger, I know it is so important to find brands you are proud to stand behind. The local sourcing (for you) and the ingredient list, are a convincing reason to give French’s a try. Your photos and description are a MAJOR reason for me to give this chicken a try!! We love Indian spices. A weeknight dinner with all that flavor in so little time is a winner.
byronethomas@gmail.com says
Thank you, Wendy. I love a quick weeknight recipe, but it’s got to taste great, otherwise, what’s the point? And, yes, sometimes reading labels can be rather daunting, but with a little time and effort, we can all eat a little healthier.
Srivalli Jetti says
Oh those pictures of lined ketchup surely looks fantastic..:)…Chicken looks very nicely made..Does the chicken taste sweetish?..The colour surely looks very spicy..
byronethomas@gmail.com says
Thank you, Srivalli. I find that ketchup does have a sweet taste to it, but the sweetness is masked greatly with the addition of the curry.
Marisa Franca @ All Our Way says
We are always looking for more chicken recipes. I swear that Hubby and I are growing pin feathers we eat chicken so often. And like your family, we are always wanting to make our dishes with great ingredients. I didn’t know French’s had this particular ketchup. I’ll have to check it out at the store. I better make sure I have plenty of curry spice.
byronethomas@gmail.com says
Thanks, Marisa. It’s French’s Ketchup for us only now. I find the flavour to be much less vinegary.
Megan Marlowe says
Not only does this chicken look easy but it’s bursting with flavor too. I had no idea the tomatoes used for French’s were local to you in Canada, that is so cool. And I’ll be honest, I’ve never tried French’s! But I do really love that they use real ingredients. The next time I’m out, I’ll reach for French’s and come home and whip up this delightfully tasty Indian chicken!
byronethomas@gmail.com says
Thanks, Megan. You’ll be happy you did – it’s a great ketchup.
Stephanie@ApplesforCJ says
That’s really great to know that French’s has partnered with Feeding America and is helping so many people. And also good to hear that they only use real ingredients. I don’t normally use a lot of ketchup but this is good information to know when trying to decide a brand. I don’t eat chicken but this sauce you made looks sooo good. Bet it would taste great on other things as well 🙂
byronethomas@gmail.com says
I think the sauce would work well on other things too – let me know what you come up with. 🙂
Hanady | Recipe Nomad says
You never cease to amaze me with your amazing recipes! This looks like a dish my family would love! And thanks for the info about French’s ketchup- I’ll make sure to grab it the next time
I need a bottle!
byronethomas@gmail.com says
That’s so kind of you, Hanady. Thank you. 🙂
Sandhya Ramakrishnan says
Thanks for letting us know about the French’s ketchup. I am definitely going to be looking for it next time I am grocery shopping. We are so used to the brand that we use, that I hardly look for anything different. Posts like this help me steer away from my comfort zone and make me try something new. 30 minutes for a weeknight dinner, yes in my house!
byronethomas@gmail.com says
Thank you, Sandhya. I’m all for checking out new ingredients; comfort zone be gone! 🙂
Erin @ The Spiffy Cookie says
Oh my goodness we have probably 3 bottles of ketchup because somehow I forget we already have a bottle and buy more. I need to make this! I’ve done similar things with Asian BBQ chicken. Ketchup rocks.
byronethomas@gmail.com says
Haha – sounds like our house, Erin. I always have a bottle in my pantry just waiting for the one in the fridge to run dry. Happens quite often, actually!
Alicia Taylor says
I have never heard of French’s catsup, but I’m all for Non-GMO and no HFCS. The closer to nature the better. Your recipe looks so easy – but still so beautiful! I’ll be sharing this with my chicken-loving son!
byronethomas@gmail.com says
Thank you, Alicia! It’s an easy dish with loads of flavour.
ManilaSpoon says
That curry ketchup looks absolutely amazing and I bet adds a lot of moisture and flavor to the kitchen! This is a great and easy recipe for busy families for sure!
Molly Kumar says
This is such a homerun for me 🙂 & totally loving the combination of ketchup wit curry flavor. The recipe is so easy to put together, the chicken looks juicy and sauce looks absolutely perfect – This is definitely an amazing weeknight dinner. Bookmarking to try soon – Thanks for sharing!
byronethomas@gmail.com says
Thanks, Molly. 🙂
Giselle Rochford says
The amount of strange/unhealthy ingredients in most condiments is so crazy! I know for a fact we use French’s mustard in my house but I’ll definitely need to double check the ketchup.
Debbie says
What do you serve with this? It looks delicious and I am going to make it
byronethomas@gmail.com says
I would serve just some plain steamed veggies – probably broccoli, but rice would go very well with this too!