Whole Roasted Tandoori Chicken Recipe

Name: Whole Roasted Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 1/2 lb) chicken; 1 cup cooking yoghurt (8% fat) or 1 cup drained standard yoghurt; 1 large lemon, juice of; 1 tablespoon mint; 2 teaspoons salt; 2 teaspoons cayenne pepper; 2 teaspoons sambal oelek or 2 teaspoons chili paste; 1 teaspoon paprika; 1 tablespoon garam masala; 1 teaspoon ground black pepper; 2 teaspoons garlic powder; 1 tablespoon fresh ginger, grated; 2 teaspoons turmeric; red food coloring; 1 tablespoon vegetable oil

Servings: persons

1 (2 1/2 lb) chicken
1 cup cooking yoghurt (8% fat) or 1 cup drained standard yoghurt
1 large lemon, juice of
1 tablespoon mint
2 teaspoons salt
2 teaspoons cayenne pepper
2 teaspoons sambal oelek or 2 teaspoons chili paste
1 teaspoon paprika
1 tablespoon garam masala
1 teaspoon ground black pepper
2 teaspoons garlic powder
1 tablespoon fresh ginger, grated
2 teaspoons turmeric
red food coloring
1 tablespoon vegetable oil

1
Mix spices and lemon juice.
2
Add yoghurt.
3
Color with coloring to make an intense red/purple color.
4
Add oil.
5
Skin the chicken and tie it up nicely.
6
Make deep incisions all over the thighs and breasts.
7
Put the chicken together with the marinade in a tight plastic bag and massage the marinade with your hands into the incisions.
8
Keep refrigerated for at least 4 but preferably 12-24 hours, turning the bag now and then.
9
Roast the chicken for 30 minutes in 200 deg C/400 deg F oven with grill, turning often and patting with any marinade left in the bag.
10
Raise the temperature to maximum and roast for another 20 minutes. The chicken should be well browned and almost black burnt in color.
11
Serve with lemon or lime wedges either as an appetizer on lettuce leaves or as a main course with rice. In either case, standard yoghurt serves as sauce.

101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 (2 1/2 lb) chicken, 1 cup cooking yoghurt (8% fat) or 1 cup drained standard yoghurt, 1 large lemon, juice of, 1 tablespoon mint, and more.

Yes, Whole Roasted 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.

Whole Roasted Tandoori Chicken

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