Whole Tandoori Chicken in Oven | Whole Chicken Tandoori Recipe | Whole Chicken Roast Indian Style

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

whole chicken

🥗Healthier: skinless chicken parts

💰Cheaper: chicken thighs

Thighs are more affordable and flavorful.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil adds healthy fats and flavor.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers color without excessive heat.

Clean and prep the chicken by removing the skin and excess fat, using a knife if necessary.

Pat the chicken dry with a paper towel to remove excess moisture.

Make deep slashes (or cuts) in the chicken to help the marinade penetrate.

Mix together 5 tablespoons of lemon juice and 2 teaspoons of salt, then apply this mixture to the chicken to tenderize it. Let it sit for 20 minutes, flipping halfway if needed.

Mix all the ingredients for the second marinade until you get a smooth, thick paste.

Drain excess liquid from the first marinade, then apply the second tandoori masala marinade all over the chicken, especially in the slashes.

Cover and refrigerate the chicken to marinate for 18 to 24 hours, or at least 4 to 6 hours if short on time.

Remove the chicken from the fridge and let it sit at room temperature for about 30 minutes before cooking.

Preheat the oven to 425°F (220°C) and rearrange the oven racks to the center position.

Place the chicken in a roasting pan, face up, and optionally drizzle with oil and sprinkle corn flour on one side.

Bake the chicken in the oven for 30 minutes.

After 30 minutes, flip the chicken to the other side, sprinkle with oil and corn flour, and bake for another 30 minutes.

At the one-hour mark, flip the chicken back to the original side and bake for an additional 10 to 15 minutes, checking for doneness.

Once cooked, let the chicken cool for 15 to 20 minutes before carving and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens