Ingredients for Whole Roasted Tandoori Chicken
- 1 whole chicken (approximately 3-4 lbs)
- Plain yogurt, to serve as a sauce (optional)
- Lemon, Juice Of
- Mint
- Salt
- Cayenne Pepper
- Sambal Oelek
- Paprika
- Garam Masala
- Ground Black Pepper
- Garlic Powder
- Fresh Ginger
- Turmeric
- Red Food Coloring
- Vegetable Oil
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How to Make Whole Roasted Tandoori Chicken
- In a large bowl, whisk together: 2 tbsp tandoori masala, 1 tbsp paprika, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp turmeric, 1-2 tsp chili powder (adjust to taste), 1 tsp garam masala, 1 tsp ginger paste, 1 tsp garlic paste, and the juice of 1 large lemon.
- Add 1 cup plain yogurt and mix well to create a smooth paste.
- Stir in 2-3 drops of red food coloring (optional, for a deeper red color).
- Add 2 tbsp vegetable oil and mix thoroughly.
- Carefully loosen the skin of the chicken breast and thighs. Tie the legs together with kitchen twine.
- Make several deep incisions across the chicken thighs and breasts to allow for better marinade penetration.
- Place the chicken in a large resealable plastic bag. Pour the marinade over the chicken, ensuring it's fully coated. Massage the marinade into the incisions and under the skin. Seal the bag tightly.
- Refrigerate for at least 4 hours, or preferably 12-24 hours, turning the bag occasionally to ensure even marination.
- Preheat oven to 200°C (400°F). Place the chicken in a roasting pan. Roast for 30 minutes, turning occasionally and basting with the remaining marinade.
- Increase oven temperature to maximum (broil setting if available). Roast for another 20-25 minutes, or until the chicken is deeply browned and almost charred in places.
- Remove from oven and let rest for 10 minutes before carving.
- Serve with lemon or lime wedges. Enjoy as an appetizer on lettuce leaves or as a main course with rice and a side of plain yogurt.
Nutrition Information (Approximate per serving)
Sodium
109 g
Sugar
29g
Fat
92g
Carbs
4g
