Whole Roasted Tandoori Chicken
Dive into the bold and irresistible flavors of this Whole Roasted Tandoori Chicken, a show-stopping centerpiece for any meal! Marinated in a rich blend of Greek yogurt, warm spices like garam masala, cumin, and smoked paprika, as well as fresh ginger and garlic, this juicy roasted chicken bursts with authentic Indian-inspired flavors. The slits cut into the chicken ensure the marinade penetrates deep into the meat, delivering maximum tenderness and taste. Roasted to perfection and finished with a smoky char, this dish is as visually stunning as it is flavorful. Perfectly paired with naan, aromatic basmati rice, or a crisp side salad, this easy yet impressive recipe is sure to elevate your dining experience. Whether you’re hosting a dinner party or craving a gourmet meal at home, this whole tandoori chicken offers the ultimate blend of spice, succulence, and simplicity.
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Recipe Information
Ingredients
- 1 piece (approximately 3-4 lbs) Whole chicken
- 1 cup Plain Greek yogurt
- 2 tablespoons Lemon juice
- 4 cloves (minced) Garlic
- 1 tablespoon (grated) Ginger
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Garam masala
- 0.5 teaspoon Smoked paprika (optional)
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Clean the whole chicken and pat it dry with paper towels. Remove any excess fat or giblets if present.
Using a sharp knife, make several slits (about 1 inch deep) on the chicken, including the breast, thighs, and drumsticks. This allows the marinade to seep in for maximum flavor.
In a large mixing bowl, combine the yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, paprika, cayenne pepper, garam masala, smoked paprika (optional), salt, and vegetable oil. Mix well to form a smooth paste.
Rub the marinade generously all over the chicken, ensuring it gets into the slits and cavities. Use your hands to massage the marinade in for even coverage.
Cover the chicken with plastic wrap or transfer it to a large resealable bag. Refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop.
When ready to cook, preheat your oven to 425°F (220°C). Line a roasting pan with aluminum foil or parchment paper for easy cleanup, and place a wire rack over it.
Place the marinated chicken on the wire rack, breast side up. Tuck the wing tips under the bird to prevent burning.
Roast the chicken in the preheated oven for 75-90 minutes, or until the internal temperature in the thickest part of the chicken (thigh) registers 165°F (74°C). Baste the chicken with its own juices occasionally for added moisture and flavor.
During the last 5 minutes, switch the oven to broil for a slightly charred and smoky finish, keeping a close watch to avoid burning.
Remove the chicken from the oven and let it rest for 10 minutes before carving. Garnish with freshly chopped cilantro and serve hot with naan, rice, or a side salad.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 2572 mg | 112% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.4 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1046 mg | 22% | |
*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.
