Whole Tandoori Chicken
Transform your dinner table with the bold, aromatic flavors of Whole Tandoori Chicken, a classic Indian dish that's as visually stunning as it is delicious. This recipe features a whole chicken marinated to perfection in a tangy, spiced yogurt blend infused with garlic, ginger, and warm spices like garam masala, paprika, and turmeric. The marinade deeply penetrates the meat, thanks to strategic cuts into the chicken, ensuring every bite is juicy and bursting with flavor. Whether roasted in the oven or grilled to smoky perfection, the result is a beautifully charred bird with a vibrant, golden-red hue—enhanced optionally with food coloring for a restaurant-style touch. Perfectly cooked with a buttery basting and served alongside naan, rice, or fresh salad, this dish is a showstopper for dinner parties or weekend family feasts. Whether you're looking for an authentic tandoori recipe or a flavorful way to prepare whole chicken, this recipe promises a mouthwatering experience.
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 1 cup Plain yogurt
- 3 tablespoons Lemon juice
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Cayenne pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 2 tablespoons Cooking oil
- 2 drops Red food coloring (optional)
- 2 tablespoons Butter (for basting)
Instructions
Clean the whole chicken, remove the skin if desired, and pat it dry with paper towels.
Make deep cuts into the chicken (legs, thighs, and breast) to help the marinade penetrate.
In a large mixing bowl, prepare the marinade by combining yogurt, lemon juice, garlic paste, ginger paste, ground coriander, garam masala, cumin, cayenne pepper, paprika, turmeric powder, salt, cooking oil, and red food coloring (if using). Mix well.
Massage the marinade generously onto the chicken, ensuring it fills the cuts and coats the entire bird evenly.
Cover the chicken and marinate in the refrigerator for at least 6 hours, preferably overnight for maximum flavor.
Preheat your oven to 425°F (220°C). If using a grill, prepare it for medium-high heat.
Place the marinated chicken on a roasting rack on a baking tray. If grilling, place it on indirect heat.
Roast the chicken in the oven for 25-30 minutes. Flip the chicken halfway through cooking.
After 30 minutes, reduce the oven temperature to 375°F (190°C) and cook for another 25-30 minutes, basting with melted butter occasionally.
Check for doneness by inserting a meat thermometer into the thickest part of the thigh. It should read 165°F (74°C).
Remove the chicken from the oven or grill and let it rest for 10 minutes before carving.
Serve hot with naan, rice, or a fresh salad.
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 4449 mg | 193% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 19.0 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 574 mg | 44% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1388 mg | 30% | |
*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.
