Whole Roasted Tandoori Chicken

May 24, 2023May 24, 20230 14
Whole Roasted Tandoori Chicken recipe
in Main

Prep

20 min

Cook

1 hr 20 min

Ready In

6 hr 40 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 chicken
1 cup cooking yoghurt or 1 cup drained standard yoghurt
1 large lemon , juice of
1 tablespoon mint
2 teaspoons salt
2 teaspoons cayenne pepper
2 teaspoons sambal oelek or 2 teaspoons chili paste
1 teaspoon paprika
1 tablespoon garam masala
1 teaspoon ground black pepper
2 teaspoons garlic powder
1 tablespoon fresh ginger , grated
2 teaspoons turmeric
red food coloring
1 tablespoon vegetable oil

Nutrision Information

Servings Per Recipe
4
Calories
350
Sugar
4g
Fat
20g
Tandoori chicken is a popular Indian dish that's made by marinating chicken in a spicy mixture of yoghurt and spices, and then roasting it at high heat in a clay oven, called a tandoor. In this recipe, we're using an oven to roast the chicken, but the traditional flavors are still here. The marinade makes the chicken incredibly tender and juicy, with a tangy and spicy taste that's balanced out by the yoghurt and lemon juice. This whole roasted tandoori chicken is a perfect main course for a special occasion or dinner party, and is sure to impress your guests with its delicious and exotic flavors.

Instructions

1.In a large bowl, mix together the yoghurt, lemon juice, mint, salt, cayenne pepper, sambal oelek or chili paste, paprika, garam masala, black pepper, garlic powder, ginger, turmeric, red food coloring, and vegetable oil until well combined.
2.Cut several deep slits in the chicken and rub the marinade all over, making sure to get some in the slits as well.
3.Cover and refrigerate for at least 6 hours, or overnight.
4.Preheat the oven to 450°F (230°C).
5.Line a baking sheet with foil and place the chicken on top, reserving the marinade.
6.Roast for 20 minutes, then reduce the temperature to 375°F (190°C) and continue cooking for another 1 hour to 1 hour and 15 minutes, basting with the reserved marinade every 20 minutes.
7.When the chicken is done, the internal temperature should be at least 165°F (75°C) when measured at the thickest part of the thigh.
8.Let the chicken rest for 10 minutes before carving and serving.

PROS

This whole roasted tandoori chicken is packed with flavor, thanks to the spice marinade.

It’s a great option for a flavorful, yet healthy main course.

CONS

The preparation for this recipe takes a bit of effort, since the marinade needs to be made well in advance and the chicken needs to marinate for at least 6 hours, or overnight.

Also, the high temperature of the oven can produce smoke, so make sure to ventilate your kitchen well.

HEALTH & BENEFITS

This roasted tandoori chicken is a healthy option for a main course, since it’s low in fat and high in protein.
The marinade also contains numerous healthy spices, such as turmeric, which is known for its anti-inflammatory properties and ability to boost brain function.
Additionally, the yoghurt in the marinade provides probiotics, which are beneficial for digestive health.

Print

Leave a Reply

Your email address will not be published.