Whole Tandoori Chicken – Amira’s Pantry

This Tandoori Roast Chicken recipe is a great option if you are hosting a weekend dinner or prepping for the week ahead. Juicy chicken with an easy yogurt tandoori chicken marinade that brings all the bold flavors of the Indian kitchen to your home.

Try My Baked Tandoori Chicken

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If you’re struggling to feed your family a whole bone-in chicken, try this recipe. Believe me, my kids usually turn up their noses when a whole chicken is on the table, but not anymore.

When I want dinner to feel special but don’t want to stand by the stove, I turn to the whole chicken. Marinating usually takes just a few minutes to prep, and the result is a juicy bird that everyone loves.

Ingredients

Pro Tip

By spatchcocking the chicken (removing the backbone), you ensure the meat stays incredibly juicy, cooks evenly, while the skin gets that signature charred finish.

Whole Tandoori Chicken

Bring your favorite Indian restaurant flavors right to your oven with this easy baked tandoori chicken recipe. A bold flavorful and tender chicken with beautifully charred skin even better than the Indian restaurant and at a fraction of the cost.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Marinate for:: 4 hours hours

Servings: 4 servings

Instructions

• In a small bowl combine all the spices, lime, yogurt, garlic and oil.

• Pat dry the chicken with paper towel. Place the chicken breast side down on a cutting board.

• Using a good pair of kitchen scissors remove the backbone by cutting both sides of it.

• Flip over the chicken and use your two hands to press firmly on the breasts to flatten it.

• Cut slits in the thighs and breasts making sure not to detach the skin

• Pour the marinade over the chicken and rub the chicken in all directions and making sure the marinade goes into the slits as well.

• Cover, refrigerate and let it marinate for 4-24 hours.

• Preheat oven to 375F

• Line a baking sheet with foil and place a rack on top then spray with oil.

• Take the chicken out of the marinade and place it over the roasting rack.

• Bake for 30 minutes then take it out and baste with leftover marinade or the dripping of the pan if you do not have excess marinade.

• Return to oven and continue to bake for 20 minutes then baste the chicken again.

• Return to oven and continue to cook for another 15-20 minutes or until chicken is done.

• Move the chicken to the upper rack and broil on high for 5-10 minutes until nicely charred.

Notes

• Use 2 teaspoons of Kashmiri red chili powder for medium heat, you can decrease or increase depending on your liking.
• If you do not have Kashmiri powder use 1 Tablespoon paprika plus ¼ -½ teaspoon cayenne pepper.

Nutrition

Calories: 448kcal | Carbohydrates: 4g | Protein: 29g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 108mg | Potassium: 329mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg

How to Make Baked Tandoori Chicken

1- Remove the chicken’s backbone with kitchen shears and press down firmly on the breastbone to flatten it. Pat the chicken dry, then cut deep slits into the breasts and thighs, making sure not to detach the skin, to allow the marinade to penetrate.

2- In a small bowl, whisk together the Greek yogurt, avocado oil, lime juice, ginger, garlic, and all spices (Kashmiri chili, garam masala, coriander, cumin, turmeric, and salt) until smooth.

3- Coat the chicken thoroughly in the yogurt mixture, rubbing it into the slits and under the skin. Cover and refrigerate for at least 4 to 24 hours for maximum flavor and tenderness.

4- Place the chicken on a wire rack over a foil-lined tray and bake at for about 75 minutes, basting with extra marinade every 20–30 minutes. Finish under the broiler until the skin is beautifully charred and the meat is fully cooked.

FAQs

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