Easy Whole Tandoori Chicken Recipe

Name: Easy Whole Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole chicken around 3-4 lbs; 2 tablespoons coriander powder; 1 tablespoon Garam Masala; 1 tablespoon fenugreek dried; 4 tablespoons fresh ginger and Garlic puree; 1 lime halved; 4 tablespoons olive oil; 1 tablespoon salt; green chili Spicy, Optional. Pureed with Ginger Garlic; cilantro for garnish

Servings: persons

1
Lay out the Chicken flat on the working surface and pat it dry with paper towel. Make 5-6 diagonal slits all over the Chicken. Lay out the Chicken flat on the working surface and pat it dry with paper towel. Make 5-6 diagonal slits all over the Chicken.
2
Rub the chicken with some oil all over. Then peel away the skin from the ends and get your hands under its skin with a bit of oil. Next rub the entire Chicken with the spice mix, coating evenly the entire surface of the bird, and then getting under the skin, as well as in the slits as well. The more time you spend doing this the better the flavor is going to be. Next squeeze the lime juice all over and rub it in evenly.
3
Pack this up into a large and deep covered container and close the lid tight, and place in the fridge overnight, or at least 2 hours.
4
When you're ready the next day, bring out the chicken and let it come to room temperature (around 45 minutes). And in the last 20 minutes start to preheat your oven at 375 degrees.
5
Grease a baking dish with oil liberally, and gently place the Chicken into the dish and place it in the oven to bake for around 45 minutes or so or till the internal temperature reaches 165 to 170 degrees. Baste with marinade juices every 15 minutes.
6
When you're done remove from oven and let it cool for 10 to 15 minutes. Garnish with Cilantro.
7
Serving suggestion: Wrap it in a fire-roasted Tortilla, some lettuce and some lime juice with the pickled veggies, and you have yourself a delicious little wrap that tastes amazing and so fresh.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole chicken around 3-4 lbs, 2 tablespoons coriander powder, 1 tablespoon Garam Masala, 1 tablespoon fenugreek dried, and more.

Yes, Easy Whole Tandoori Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Easy Whole Tandoori Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions