Tandoori Style Roast Chicken
Transport your taste buds to the vibrant streets of India with this irresistible Tandoori Style Roast Chicken. This oven-roasted recipe recreates the smoky, aromatic flavors of traditional tandoori cooking without the need for a clay oven. A whole chicken is marinated in a tangy, spice-packed mixture of Greek yogurt, garlic, ginger, lemon juice, and a medley of warm Indian spices like garam masala, cumin, and paprika. The marinade is infused overnight for maximum flavor, and the chicken is roasted to golden perfection, basting in its own juices for a moist, tender finish. Perfectly spiced with an optional kick of cayenne, this dish is as vibrant in flavor as it is in color. Serve alongside fluffy naan, basmati rice, or a crisp cucumber salad for a show-stopping meal that’s sure to impress. This recipe is simple, flavorful, and perfect for weeknight dinners or special occasions!
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Recipe Information
Ingredients
- 1 Whole chicken
- 1 cup Greek yogurt
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Lemon juice
- 1 teaspoon Paprika
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Cayenne pepper (optional, for heat)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped (for garnish)
Instructions
Clean and pat dry the whole chicken with paper towels. Using a sharp knife, score shallow cuts on the chicken to help the marinade penetrate deeper.
In a large mixing bowl, combine Greek yogurt, minced garlic, grated ginger, lemon juice, paprika, ground turmeric, ground cumin, ground coriander, garam masala, cayenne pepper (if using), salt, and vegetable oil. Mix thoroughly to form a smooth marinade.
Rub the marinade all over the chicken, making sure to coat the inside cavity and work the marinade into the scored cuts. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully infuse.
Preheat your oven to 425°F (220°C). Line a roasting pan or baking sheet with aluminum foil and place a roasting rack on top.
Place the marinated chicken on the rack, breast side up. Roast in the preheated oven for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
Baste the chicken with the juices in the pan halfway through cooking to keep it moist and flavorful.
Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Garnish with freshly chopped cilantro and serve warm with naan, rice, or a side of your choice.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 2.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 227 mg | 5% | |
*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.
