Whole Tandoori Chicken Recipe

Name: Whole Tandoori Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/2 kg) whole chickens; 4 tablespoons unsweetened natural yoghurt; 1 teaspoon garam masala; 4 tablespoons single cream; 2 tablespoons medium-hot paprika; 1 teaspoon medium-hot chili powder; 1 teaspoon ground cumin; 2 tablespoons lemon juice; 2 tablespoons vegetable oil; 1 teaspoon salt; 1/2 teaspoon turmeric; 1 tablespoon tomato puree; 4 garlic cloves, crushed; 2 teaspoons peeled and finely grated gingerroot

Servings: persons

1 (1 1/2 kg) whole chickens
4 tablespoons unsweetened natural yoghurt
1 teaspoon garam masala
4 tablespoons single cream
2 tablespoons medium-hot paprika
1 teaspoon medium-hot chili powder
1 teaspoon ground cumin
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon turmeric
1 tablespoon tomato puree
4 garlic cloves, crushed
2 teaspoons peeled and finely grated gingerroot

1
Prick the chicken all over and make a few slits about 2cm/3/4in long on the skin.
2
Mix all the remaining chicken ingredients into a smooth paste and rub the marinade generously all over the chicken skin.
3
Cover and refrigerate for eight hours or overnight.
4
Preheat the oven to 180u00b0C/350u00b0F/Gas 4.
5
Place the chicken in a roasting tin and cover with foil.
6
Roast in the centre of the oven for one hour and 30 minutes.
7
Halfway through cooking, baste with a little of the marinade.
8
Remove chicken from the oven and leave in a warm place to rest for 20 minutes.
9
Carve and serve either hot or cold.
10
My tips -.
11
*** Have not included time taken to marinate as it is best to leave it overnight***.
12
***I roasted my chicken in the oven for 40 minutes and once when done, I put it under the grill/broiler and roasted it.***.

341

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 14 ingredients. The key ingredients include: 1 (1 1/2 kg) whole chickens, 4 tablespoons unsweetened natural yoghurt, 1 teaspoon garam masala, 4 tablespoons single cream, and more.

Yes, 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.

Whole Tandoori Chicken

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