Tandoori Roasted Chicken
Tandoori chicken is a delicious roasted chicken recipe usually cooked in a traditional mud oven called tandoor. We bring to you a delicious oven baked version. The key flavor that makes this chicken special is the smokiness which is typically imparted by cooking in the mud oven. In this oven baked version, we use dried fenugreek leaves (kasoori methi) to bring out the smokiness. This ingredient can be found on Amazon or an Indian Store. Roasting the chicken whole retains the juiciness while broiling towards the end makes the skin crispy and cooks it to the smoky perfection
The chicken works well for meal prep as it can be cooked ahead and stored for weekdays meals or lunch boxes, it pairs well with roasted vegetables or salads.
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
14
Serves: 6
Ingredients
- 1 whole1 whole1 whole Whole Chicken, With skin, split into two
- 0.25 cup0.25 cup0.25 cup Plain Yogurt, Can be substituted with coconut yogurt
- 3 tsp3 tsp3 tsp Paprika
- 2 tsp2 tsp2 tsp Cayenne Pepper, Adjust as per heat requirements
- 1 tsp1 tsp1 tsp Ground Fresh Black Peppercorns
- 1 tsp1 tsp1 tsp Ground Cumin
- 1 tsp1 tsp1 tsp ground Coriander
- 1 Tbsp1 Tbsp1 Tbsp Dried Fenugreek Leaves
- 1 tsp1 tsp1 tsp Garam Masala
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Ginger Garlic Paste
- 1 whole1 whole1 whole Lemon Juice
- 1.5 tsp1.5 tsp1.5 tsp Salt
- 1 Tbsp1 Tbsp1 Tbsp Avocado Oil
Ingredients for Marinade
Process
- Add all the ingredients for marination like yogurt, paprika, cayenne pepper, black pepper, salt, oil, Garam masala and all the remaining spices along with lemon juice and make a thick paste.
- Split the chicken by removing the backbone and then flatten it. This method is called spatchcocking the chicken
- Make slits on the breast, thighs and legs of the chicken so that it can marinate well.
- Rub the chicken with the marinade making sure to stuff the slits and under the skin with all the marinade.
- Refrigerate and marinate for at least 6hrs, ideally for 24 hours
- Place the chicken on a baking tray and cook in a preheated oven at 450F for 40 minutes. Make sure to cover the chicken and bake so that it doesn’t dry out.
- After 40 minutes remove the lid, and pour the juices from the baking tray on to the chicken to keep it moist.
- Broil the chicken for 10 minutes without the lid, making sure to keep the chicken moist by pouring the marinade juices on it a couple of more times.
- Once done, remove the chicken and drain the marinade juices.
- Serve it with green chutney, the marinade juices, and fresh salad for a delicious meal.
Notes
A pro tip is to always taste the marinade before you put it on the meat. And make sure that the marinade is a little bit saltier and spicier than what you would like the end product to be to attain the perfect taste
Add a Note
My Notes:
About This Recipe
| This is our estimate based on online research. | |
| Calories: | 102 |
| Fat: | 7 g |
| Carbohydrates: | 6 g |
| Protein: | 6 g |
| Cholesterol: | 14 g |
| Sodium: | 556 mg |
| Fiber: | 1 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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One response to “Tandoori Roasted Chicken”
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Finally got around to making this. Fresh out of the oven. You nailed it! Outstanding flavor and tenderness. I gave some to my neighbor who has never had Indian food, after raving endlessly about Tandoori Chicken…my fave Indian dish without question. She raved over it. Even her cat came out meowing loudly the second I walked through her door with it. It has a perfect level of spice for those who don’t like spicy food. Personally, next time, I’ll make it spicier to suit my spice loving self. This is absolutely going to be on regular rotation. This would be great in wraps.