Tandoori Roast Chicken
Dive into the bold and aromatic flavors of Tandoori Roast Chicken, a show-stopping dish that's perfect for family dinners or special gatherings. This recipe combines tender, juicy whole chicken with an authentic tandoori marinade made from tangy yogurt, vibrant tandoori masala, warming spices like cumin and coriander, and a hint of heat from red chili powder. Marinated for hours—preferably overnight—this chicken lets the flavors seep deep into every slice. Roasted to golden perfection in the oven, the meat remains moist while developing a gorgeous, slightly charred crust. Finished with a garnish of fresh cilantro and served alongside onion slices and lime wedges, this dish is as stunning to look at as it is delicious to eat. Whether you're craving a taste of Indian-inspired cuisine or looking to impress your guests, this Tandoori Roast Chicken is an absolute must-try!
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Recipe Information
Ingredients
- 1 piece (about 3-4 lbs) Whole chicken
- 1 cup Plain yogurt
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Lemon juice
- 2 tablespoons Tandoori masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika (for color)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 1 medium onion Onion slices (for serving)
- 4 pieces Lime wedges (for serving)
Instructions
Clean the whole chicken thoroughly and pat it dry with paper towels. Make deep slashes on both sides of the chicken to allow the marinade to penetrate fully.
In a large mixing bowl, combine yogurt, minced garlic, grated ginger, lemon juice, tandoori masala, ground cumin, ground coriander, paprika, turmeric, red chili powder, vegetable oil, and salt. Mix well to form a smooth marinade.
Rub the marinade all over the chicken, making sure to get it into the slashes and inside the cavity. Cover the chicken and refrigerate for at least 4 hours or preferably overnight for the best flavor.
Preheat your oven to 400°F (200°C). Place a wire rack over a baking sheet lined with foil to catch drippings.
Remove the marinated chicken from the refrigerator and let it come to room temperature for 30 minutes. Then place the chicken on the wire rack breast side up.
Roast the chicken in the preheated oven for 60-75 minutes, basting it with the pan drippings every 20 minutes for extra moisture. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C) in the thickest part of the meat.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Garnish with freshly chopped cilantro and serve with onion slices and lime wedges on the side.
Nutrition Facts
Calories |
1094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.3 g | ||
| Protein | 111.5 g | 223% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 225 mg | 17% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
